Tuesday, November 22, 2011

Sausage and Penne Ragu

This was a great and hearty meal.  I served it with salad and garlic bread.  Very filling and oh-so-good. Once again, no picture, we had this the night I got my mom from the airport and we were all too hungry to wait! You can use any type of short pasta for this recipe.  I think I  will use rigatoni next time.

1 lb bulk Italian sausage
1 Tbsp oiliveoil
1 cup diced green pepper
3/4 cup diced onion
2 Tbsp minced garlic
2 Tbsp tomato paste
2 tsp basil
2 tsp oregano
1/2 red pepper flakes
1 cup red wine to deglaze
1 can (28 ounce) crushed tomatoes
1 tsp sugar
1 cup water
8 ounces penne
salt and pepper to taste
1 pound sliced fresh mozzarella*this makes the whole dish*
chopped fresh basil
Brown the sausage and break it apart so it is in smaller chunks, for about 5 minutes. Add peppers and onion and cook until the veggies soften.  Stir in garlic, tomato paste, basil, oregano and pepper flakes.  Saute until fragrant, about 1 minute*Smells soooo good*.  Deglaze the pan with the 1/4 cup of red wine and increase heat to high and cook until the liquid evaporates.  Stir in the tomatoes and sugar, simmer for 8 minutes or until thickened. Stir in the water and rest of the wine, add pasta, cover and reduce heat to low.  Cook, stirring occasionally until pasta is tender, about 15 minutes.  Sprinkle the salt and pepper to your liking in the pot. Pour it in a baking dish and top with the slices of fresh mozzarella.  Broil until the cheese is bubbly and delish! Top with the fresh basil and serve. Enjoy~

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