Penne with Quick Sausage Sauce

by Ruth Rogers, Sian Wyn Owen and Joseph Trivelli, featured in The River Cafe Look Book: Recipes for Kids of All Ages

Published by Phaidon

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Introduction

Sometimes you need a fast and reliable pasta recipe and this is one we love. Make sure you crumble the sausages finely before you cook them.

As featured in

The River Cafe Look Book: Recipes for Kids of All Ages

Image of River Cafe's Penne with Quick Sausage Sauce — Photo by Matthew Donaldson

Ingredients

Serves: 4

Metric Cups

125 millilitres extra virgin olive oil
2 red onions (chopped)
2 cloves garlic (chopped)
5 Italian spiced pork sausages (skinned and meat crumbled)
2 bay leaves
1½ tablespoons chopped rosemary
1 teaspoon dried chilli flakes
sea salt and freshly ground black pepper
800 grams tin peeled plum tomatoes (mashed with a fork)
250 grams penne
100 millilitres double cream
120 grams Parmesan cheese

generous ½ cup extra virgin olive oil
2 red onions (chopped)
2 cloves garlic (chopped)
5 Italian spiced pork sausages (skinned and meat crumbled)
2 bay leaves
1½ tablespoons chopped rosemary
1 teaspoon red pepper flakes
sea salt and freshly ground black pepper
28 ounces tin peeled plum tomatoes (mashed with a fork)
3 cups penne
scant ½ cup heavy cream
scant 2 cups Parmesan cheese

Method

Penne with Quick Sausage Sauce is a guest recipe by Ruth Rogers, Sian Wyn Owen and Joseph Trivelli so we are not able to answer questions regarding this recipe

Heat the olive oil in a large frying pan over a medium heat.
Add the onions and garlic and fry for 8 minutes until light brown.
Add the crumbled sausages, bay leaves, rosemary, chilli (red pepper) flakes and salt and pepper.
Increase the heat to high and cook for 20 minutes, stirring with a wooden spoon to mash the sausages, until the sausage meat is brown.
Stir in the tomatoes and bring to the boil.
Reduce the heat to low and simmer for 15 minutes.
Remove the pan from the heat.
Bring a large saucepan of salted water to the boil.
Add the penne to the pan and cook according to the packet (package) instructions until firm (al dente).
Drain the penne, reserving 120 ml (4 fl oz/½ cup) of the cooking water.
Stir the cream into the tomato sauce along with the drained penne, the reserved pasta water and half the Parmesan.
Mix well and serve with the remaining Parmesan.

Heat the olive oil in a large frying pan over a medium heat.
Add the onions and garlic and fry for 8 minutes until light brown.
Add the crumbled sausages, bay leaves, rosemary, chilli (red pepper) flakes and salt and pepper.
Increase the heat to high and cook for 20 minutes, stirring with a wooden spoon to mash the sausages, until the sausage meat is brown.
Stir in the tomatoes and bring to the boil.
Reduce the heat to low and simmer for 15 minutes.
Remove the pan from the heat.
Bring a large saucepan of salted water to the boil.
Add the penne to the pan and cook according to the packet (package) instructions until firm (al dente).
Drain the penne, reserving 120 ml (4 fl oz/½ cup) of the cooking water.
Stir the cream into the tomato sauce along with the drained penne, the reserved pasta water and half the Parmesan.
Mix well and serve with the remaining Parmesan.