Penne with Sausage

Cook Time: 35 minutes

Yield: 1

Penne with Sausage

This recipe started out as a baked meal inspired by a recipe that appeared in Gourmet Magazine in October 2006. Turning it into a stove-top version makes it suitable for one.

If sauce has gotten dry waiting for the pasta to cook, you can use some of the pasta water to moisten it.

, November 4, 2011


  • Olive oil
  • 1-2 Sweet Italian Sausages
  • 1/4 tsp minced garlic
  • 1/4 Red Pepper
  • 1/3 cup White Wine
  • 1/8 cup golden raisins
  • 3/4 cup Canned Whole Tomatoes & Juice (3 whole tomatoes)
  • 1/4 cup Grated Parmigiano-Reggiano Cheese
  • Black Pepper
  • 1 1/2 cup Penne or Ziti (uncoocked)


  1. Heat oil in wok while you remove casings from the sausage. Chop the sausage into thirds.
  2. Cook sausage, breaking it into large chunks until browned and cooked through, being careful not to burn the smaller pieces.
  3. While sausage is cooking, chop 1/4 Red Pepper into medium sized pieces 1/2 inch)
  4. When sausage is done, remove and set aside. Reduce heat to medium and add Red Pepper and garlic to the wok. Stir occasionally until just tender.
  5. While peppers are cooking, boil water for the pasta.
  6. Add wine and return the sausage to the pan and simmer until reduced by half.
  7. Add whole tomatoes and juice to pan, cook over medium heat, breaking up the tomatoes with your spoon.
  8. When water is boiling, cook pasta. When pasta is done drain and set aside.
  9. When sauce has thickened add pasta and cheese to the wok and toss until well coated. Garnish with additional cheese

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