Sausage Cacciatore (over Penne) Recipe
Make Sausage Cacciatore (over Penne) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Optional finishing
Method
Pasta
- 1
Cook the penne
Bring a large pot of salted water to a rolling boil (about 4–6 quarts). Add the penne and cook according to package directions until al dente (typically 10–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside, keeping it warm.
Sausage & vegetables
- 2
Brown the sausage
Heat 1 tablespoon of olive oil in a large deep skillet or sauté pan over medium-high heat. Add the removed-sausage meat in an even layer and cook, stirring and breaking it into bite-sized pieces with a spoon, until well browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a bowl and set aside. If sausage releases excess fat, spoon off all but about 1 tablespoon.
- 3
Sauté aromatics and peppers
Reduce heat to medium and add the remaining 1 tablespoon olive oil to the pan. Add the sliced onion and cook until translucent, about 4 minutes. Add the sliced red and green bell peppers and continue to cook until softened, 5–6 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
Sauce
- 4
Deglaze and build flavor
If using, increase heat to medium-high and pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half (2–3 minutes). If not using wine, add 1/4 cup of the broth and scrape up the fond.
- 5
Simmer the tomato sauce
Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, remaining broth, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Return the browned sausage (and any accumulated juices) to the pan and bring the sauce to a gentle simmer. Reduce heat to low and simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt/pepper and red pepper flakes as needed.
Finish & serve
- 6
Combine with pasta
Add the drained penne to the skillet with the cacciatore sauce. Toss gently to coat, adding up to 1/2 cup reserved pasta water a little at a time if the sauce seems too thick or to help it cling to the pasta. Stir in 1 tablespoon butter (optional) for a glossy finish.
- 7
Garnish and plate
Divide the sauced penne among warmed plates. Sprinkle with grated Parmesan or Pecorino and chopped fresh parsley. Top with fresh basil chiffonade if using. Serve immediately.