Penne with Sausage & Basil
Serves 4
Prep Time 15 mins
Cooking 20 mins
Level low
Ingredients
- 350g Penne
- 450g Maltese Sausage (zalzett)
- 2, small & Sliced Red Peppers
- Small & sliced Onion
- 120ml Red Wine
- 2 tbsp Three Hills Kunserva (tomato paste)
- 400g Mayor Sugu (tomato sauce)
- 300ml Water
- 1/2 tsp Oregano
- 1 tsp Sugar
- Grated Hanini Pekorin Mature Cheese
In a large pot of salted water, cook pasta al dente. Reserve 2 cups from the starchy cooking water. In a large skillet heat a tablespoon olive oil on medium heat. Cook sausages on all sides until almost cooked through. Remove from heat and cut in 1/4 inch slices. Sauté the pepper and shallots until soft in the same pan of the sausages. Add olive oil if needed so the vegetables don’t stick to the pan. Return the sausages to the pan and add the red wine. Reduce until a nice gravy is formed. Add the Kunserva, Sugu, water, oregano, sugar and salt. Blend all well. Bring to boil and reduce to a simmer. Simmer for about 10 minutes until sauce is thick. Add the penne and toss well. If too dry add some starchy pasta water to loosen the sauce. Season with some salt and pepper and the Hanini Grated Mature Pekorin cheese.
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