This recipe has become one of my family’s all-time favourites. I found it in a magazine and have gradually adapted it to my style. I could probably make it blindfolded and behind my back after 30 years of cooking it.
Penne Pasta with Tomatoes and Italian Sausages
extra virgin olive oil
2 garlic cloves - sliced very thin
1 or 2 sprigs fresh rosemary about 4 to 6 inches long or 1 1/2 tsp dried leaves
1 28 oz can of Italian plum tomatoes - drained but keep liquid
Salt
Freshly ground black pepper
enough penne or other short, tubular pasta
1 tsp balsamic vinegar or to taste
1 package of Italian sausages (5 or 6). I prefer a hot non-fennel version.
Brown sausage quickly on med heat in olive oil. Remove & slice thinly & return to pan to finish frying through. (It’s much easier to thin slice sausage if it is partially cooked). Remove from pan & keep warm.
Sauté garlic quickly with fresh rosemary on medium heat. As soon as garlic begins to sizzle add the canned tomatoes, salt and liberal grindings of pepper (and if using dried rosemary put it in now). Throw in the cooked sausage pieces as well. Roughly chop the tomato chunks and add reserved tomato juice as needed and cook the sauce down for about 10 to 12 minutes. You want it fairly thick. Turn off heat & remove garlic slices.
Cook pasta to desired texture. Drain & add to sauce & toss on low heat.
Turn off heat and make well in middle of pasta. Pour vinegar into well, draw pasta over it, toss thoroughly for a few seconds, and serve at once with shavings of Parmigiano-Reggiano cheese.
Makes 4 servings.
