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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 4 |
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With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do. Ingredients:
1 pound spicy italian sausage, casing removed |
1 tablespoon fresh parsley, minced |
1/2 cup dry white wine |
1/4 cup heavy cream |
3 1/2 cups tomato sauce |
1 cup water |
14 1/2 ounces dry penne pasta |
1 cup finely grated parmigiano-reggiano cheese |
Directions:
1. Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
2. Stir in parsley and cook for about 2 minutes.
3. Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
4. Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
5. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
6. Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
7. Serve pasta and sauce topped with grated Parmigiano-Reggiano.
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