Penne with Soup & Sausage Sauce

1. 1

   Bring a large pot of water to the boil, and when almost at a boil, add a tbsp of salt.

2. 2

   Take the sausages out of their skins, and depending on how herby they are, add the herbs and garlic powder.

3. 3

   Add ground black pepper, but no extra salt.

4. 4

   Mix thoroughly.

5. 5

   Cook penne in the boiling water, stirring often.

6. 6

   Heat the oil in a large saute pan, as it heats, roll popcorn sized balls of the sausage meat and add to the pan.

7. 7

   Continue until all used up.

8. 8

   Fry the balls.until the penne is cooked, 8-10 minutes.

9. 9

   Drain the penne, but reserve at least half a cup of the cooking water.

10. 10

    If necessary, drain any fat from the sausage pan.

11. 11

    Add the soup to the pan and stir it in adding pasta water, a quarter cup at a time, mixing to amalgamate everything.

12. 12

    Taste before adding any seasoning, it probably will not need it.

13. 13

    Stir in the penne, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.