Sausages with Sauce and Rigate Penne

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

1. Heat some olive oil in a pot, add the sausages, and sauté them well on all sides.
2. 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.
3. 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

1. In a pot, bring water and salt to a boil over high heat. Once boiling, add the penne and cook for about 20 minutes.
2. Drain the pasta, reserving 150 g of the pasta water.
3. 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.

Serve with cheese on top and enjoy!