Field Notes on poetry, music, photography, and cooking

Penne with Sausage Sauce from Wine Country Cooking

Over Thanksgiving Holiday, I watched Joanne Weir make this delicious sauce on Wine Country Cooking. Made it last night and it came out better than any restaurant sauce we ever had!

While making sauce, cook 1 lb. Penne, reserve 1 C. of the cooking water.

Recipe for Sauce:
3/4 lb. Italian sausage removed from casing, crumbled, browned, set aside
1 T. olive oil
1 red onion diced
2 cloves garlic minced
1/4 t. crushed red pepper flakes
2 bay leaf
1 t. fresh minced thyme
1 t. fresh minced sage, (optional to use: basil, parsley, rosemary, or any herbs combinations you like)
1/2 C. dry red wine
1 can San Marzano whole Tomatoes with basil
1/4 C. heavy cream
S&P to taste

1/4 C. grated parmesan cheese

Saute onions and garlic in olive oil until soft, Add red wine reduce to 1/4 cup. Add tomatoes, squishing them by hand and add all liquid from can. Add sausage meat. Mix well and simmer. Add all remaining ingredients (except cream) and simmer ten minutes. Add 1/2-1 C cooking water from penne to desired consistency of sauce. Add S&P to taste. Lastly, mix in heavy cream and cheese and serve.

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