One-Dish Sausage and Penne Ragu

By cindygwest

Ingredients

• Brown:
• 12 ounces bulk Italian sausage
• 1 T. olive oil
• 1 cup diced yellow bell pepper
• 3/4 cup diced onion
• 2 T. each minced garlic and tomato paste
• 2 t. each dried oregano and dried basil
• 1/2 t. red pepper flakes
• Deglaze:
• 1 cup red wine, divided
• 1 can crushed tomatoes, (28 ounces)
• 1 t. sugar
• Stir in:
• 1 cup water
• 8 oz. dry penne pasta
• salt and pepper to taste
• 1 lb. fresh mozarella, sliced
• chopped fresh basil

Details

Servings 6

Preparation

Step 1

Brown sausage in large saute pan in oil over medium-high heat, 5 minutes. Add bell pepper and onion; cook until vegetables soften, 5 minutes. Stir in garlic, tomato paste, oregano, dried basil, and pepper flakes; saute until fragrant, 1 minute.

Deglaze pan with 1/4 cup wine; increase heat to high and cook until liquid nearly evaporates. Stir in tomatoes and sugar, simmer until thickened, 5 - 8 minutes.

Stir in water and remaining 3/4 cup wine, then add pasta. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender and sauce thickens, about 15 minutes; season with salt and black pepper.

Preheat broiler with rack 6 inches from the element.

Divide pasta among six individual baking dishes; arrange on a baking sheet. Top each dish with cheese; broil until cheese is bubbly, 2 - 3 minutes. Garnish each serving with fresh basil.

Note: Short shaped pasta work best here because they cook more evenly.