Sausage Penne

1. 1

   Heat olive oil in a large pan over medium heat.

2. 2

   Add sausage and cook until fat has rendered and juices have evaporated (~ 8-10 min).

3. 3

   Add Onion, garlic, bay leaves, rosemary, red pepper flakes, and cook, stirring occasionally until onion is golden brown (~ 20-25 min).

4. 4

   Drain off all fat from meat.

5. 5

   put back into pan.

6. 6

   Turn the heat to high, add the wine, and boil until it evaporates (~ 3-5 min).

7. 7

   Add tomatoes and bring to a boil.

8. 8

   Reduce the heat to low and simmer until the sauce thickens (~ 30-40 min).

9. 9

   Remove and discard the bay leaves.

10. 10

    *****Here you can refrigerate the sauce and heat at a later time/date with the cream and cheese******.

11. 11

    Add the cream and half the cheese to the sauce and stir together.

12. 12

    Season to taste with the salt a pepper.

13. 13

    Meanwhile, boil a large pot of water, add salt and penne and cook until al dente (~10-12 min).

14. 14

    Drain pasta, place it in pot with the sauce and stir until the pasta is covered.

15. 15

    Place on a platter, sprinkle with remaining cheese, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.