- 6
- 10 mins
- 30 mins
Ingredients
- 3 cups (12 ounces) dry penne pasta
- 1 cup onion chopped finely (1 medium)
- 4 cloves garlic minced
- 2 16 ounce Sausage Rolls ( I use Bob Evans or Jimmy Dean)
- 16 ounce can tomato sauce
- 14.5 ounce can diced tomatoes
- 1/2 teaspoon hot red pepper flakes
- Salt and cracked black pepper to taste
- 3/4 cup Half and Half
- Fresh basil chopped for serving (optional)
- Grated Parmesan cheese for serving (optional)
Preparation
Step 1
1. Cook the penne pasta al dente according to package directions. Drain and reserve 1/2 cup pasta water.
2. In a large skillet cook and crumble the sausage until no longer pink. Drain and set aside.
3. In the same skillet, over medium heat, sauté the onions until translucent. Add garlic and sauté about 30 seconds or until fragrant.
4. Add the tomatoes and red pepper flakes. Season with salt and pepper to taste. Stir to combine. Stir in the Half and Half.
5. Add the drained pasta and pasta water into the sauce and stir to combine. Cook the pasta and sauce until well combined.
6. Sprinkle with the basil and Parmesan cheese, if desired. Serve.
Notes
For two, cook 1/2 the pasta and make the meat mixture up to adding the Half and Half. Split the mixture in half and refrigerate. Later in the week heat the mixture in a skillet, add the Half and Half and make fresh pasta and continue with step 5.
Calories:
293 per cup. OR
1/2 cup pasta 100
1/2 cup meat mixture 170