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Penne with Sausage and Tomato Sauce

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Penne with Sausage and Tomato Sauce

Penne with Sausage and Tomato Sauce

amanda

Equipment

  • - Pasta Roller: A hand-crank pasta roller designed to create fresh pasta from scratch with ease and precision.

  • - Sausage Grinder: A sausage grinder that can be used to process meat for homemade sausages, perfect for preparing ingredients for recipes like Penne with Sausage.

  • - Tomato Crusher: A tomato crusher that quickly and efficiently extracts the juice from tomatoes, which is an essential step in making a rich tomato sauce.

  • - Chef's Knife: A premium chef's knife offering sharpness, durability, and a comfortable grip for cutting vegetables like onions and peppers.

  • - Mortar & Pestle: A traditional tool used for grinding and mixing ingredients, including spices that can enhance the flavor of tomato sauce.

  • - Dutch Oven: A versatile pot with a heavy lid, perfect for slow cooking or simmering tomato sauce to develop rich flavors.

  • - Soup Spoon: A soup spoon with a comfortable grip and deep bowl, ideal for serving the pasta dish.

  • - Pasta Strainer: A colander for draining cooked pasta efficiently, ensuring no stray strands are left behind.

  • - Saucepan: Provides a good surface area and depth for cooking tomato sauce or sautéing ingredients.

  • - Mixing Bowls: High-quality mixing bowls for tossing pasta, preparing ingredients, and combining components of the dish.

  • - Peeler: A Y-shaped vegetable peeler that can efficiently remove the skin from ingredients like zucchini or bell peppers, which could be used as accompaniments.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 lb sweet Italian sausage, casings removed, then discarded

  • 1 red bell pepper, cut into 1/2-inch pieces

  • 3 garlic cloves, thinly sliced lengthwise

  • 1/2 cup dry white wine

  • 1 (28- to 32-oz) can whole tomatoes in juice

  • 1/4 teaspoon black pepper

  • 1 lb penne

  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Instructions

1

Instruction 1

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
2

Instruction 2

Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
3

Instruction 3

Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.
4

Instruction 4

While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.
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