Penne Pasta W / Italian Sausage Recipe

Boil pasta

Bring a large pot of water (about 4–5 quarts) to a vigorous boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook according to package directions until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Brown sausage

While pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add 1 lb removed-casing Italian sausage. Break up the sausage with a wooden spoon and cook until well browned and cooked through (6–8 minutes). Use a slotted spoon to transfer browned sausage to a plate, leaving rendered fat in the pan.

Sauté aromatics

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet with the rendered fat (if there was little fat, use full 2 tbsp oil). Add 1 cup diced yellow onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook, stirring, for 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize. Add the entire 28 oz can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp brown sugar, 1 tsp freshly ground black pepper, and 1 tsp kosher salt. Stir to combine.

Simmer

Return the browned sausage and any accumulated juices to the pan. Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to thicken and let flavors meld. Stir occasionally.

Combine pasta and sauce

Add the drained penne to the skillet with the simmered sauce. Add up to 1 cup reserved pasta water a little at a time as needed to loosen and help the sauce cling (start with 1/4 cup). Add 1 tablespoon unsalted butter and 1/2 cup of the grated Parmesan cheese; toss over low heat for 1–2 minutes until well combined and glossy. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes.

Plate and garnish

Divide into 3–4 servings (see servings). Top with remaining Parmesan and torn fresh basil leaves. Serve immediately.