Sausages with Sauce & Rigate Penne
Robust sausages swim in rich tomato sauce and mingle with rigate penne, garlic, and herbs in a warm embrace. In the center of this hearty plate, savory meat bursts through with smoky, rustic character, elevating every bite.
Ingredients for the Sausages
- 300 g sausages, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 Florina (red) pepper, finely chopped
- 6 pieces sun-dried tomatoes, finely chopped
- 50 g white wine
- 50 g water
- Salt
- Pepper
- Sweet paprika
- Olive oil
- Cheese for serving
Instructions for the Sausages
- Heat some olive oil in a pot, add the sausages, and sauté them well on all sides.
- Add the onion, garlic, pepper, and sun-dried tomatoes. Sauté everything for 1 minute, then deglaze the pan with white wine, letting the alcohol evaporate.
- Season with salt, add the spices, pour in the water, and simmer until the sauce thickens.
- Add more water if needed.
For the Penne
Ingredients
- 500 g penne pasta
- Salt
- 150 g pasta water (reserved from boiling the penne)
Instructions for the Penne
- In a pot, bring water and salt to a boil over high heat. Once boiling, add the penne and cook for about 20 minutes.
- Drain the pasta, reserving 150 g of the pasta water.
- Add the penne to the sausage sauce, gradually adding the reserved pasta water. Stir everything together and simmer for 2-3 minutes until the sauce combines well with the pasta and thickens.
Why It’s Irresistible
The sauce clings lovingly to the ridged penne, carrying flavors of sausage, garlic, and herb—cozy, bold, and deeply satisfying.
Serving Suggestions
Serve hot, with freshly grated cheese and perhaps a sprinkle of chili flakes or fresh basil. Ideal for family dinners or casual meals that crave flavor and comfort.
Serve with cheese on top and enjoy!
Learn More About Meat’s Importance!
Curious about the role of meat in a balanced diet? Click here to discover on DeliciousPath why meat is essential for your health and how it contributes to a nutritious lifestyle.
