Baked Penne with Sausage

Baked Penne with Sausage

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 3

    pounds sweet or hot Italian sausage, casings discarded

  • 1

    medium red onion, sliced thin

  • 4

    large garliccloves, chopped

  • ½

    cup dry red wine

  • 2

    (28-ounce) cans crushed tomatoes with basil

  • 1

    cup pitted kalamata olives, quartered lengthwise

  • 1

    bay leaf

  • 1

    cup water

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • 1

    pound penne

  • 2

    cups Parmigiano-Reggiano

Directions

Heat oil in a 12-inch heavy skillet over medium high heat until hot, then brown sausage in 2 batches, stirring and breaking up into bite-size pieces, until no longer pink. Transfer with a slotted spoon as browned to a wide 6- to 8-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then cook onion over medium heat, stirring occasionally, until browned, 2 to 3 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil, stirring up brown bits, then transfer to pot. Add tomatoes, olives, bay leaf, 1 cup water, salt, and pepper, then simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. Preheat oven to 375F with rack in middle. Cook penne in a pasta pot of boiling salted water, uncovered, until not quite al dente (pasta should still be firm). Drain pasta, then combine well with sauce and 1 1/2 cups cheese. Transfer to a 4-quart (15- by 10- by 2-inch) baking dish and sprinkle with remaining 1/2 cup cheese. Bake pasta until cheese starts to brown, 10 to 15 minutes. Make ahead: Sauce can be made 3 days ahead and kept chilled once cooled. Pasta dish can be assembled 1 day ahead and kept chilled once cooled. Reheat, uncovered, in a 375F oven, about 30 minutes.


Nutrition

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