rich tomato, red wine and sausage penne
- 2 tablespoons extra virgin olive oil
- ¼ cup rosemary leaves
- 6 Italian pork and fennel sausages
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- sea salt and cracked black pepper
- ¾ cup (180ml) red wine
- ¼ teaspoon dried chilli flakes
- 2 tablespoons tomato paste
- 3 cups (840g) tomato puree (passata)
- 1½ cups (375ml) chicken stock
- 2 tablespoons brown (light brown) sugar
- 400g dried penne
- finely grated parmesan, to serve
- Heat half the oil in a large non-stick frying pan over high heat. Add the rosemary and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside. Add the sausages and cook for 6–8 minutes or until golden brown. Remove and set aside. Add the onion, garlic, salt, pepper and remaining oil, and cook for 4–5 minutes or until golden brown and softened. Add the wine and cook for 2 minutes or until reduced. Add the chilli, tomato paste, tomato puree, stock and sugar, and bring to the boil. Reduce heat to medium and cook for 12–15 minutes or until reduced and thickened.
- Cook the pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain well.
- While the pasta is cooking, return the sausages to the pan and cook for 2 minutes or until warmed through. Slice and set aside.
- Add the pasta to the pan and toss to combine. Divide between bowls. Top with the sausages, rosemary and parmesan to serve. Serves 4–6.
© DONNA HAY GROUP
