Penne Salsiccia Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add penne and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, heat a large wide skillet over medium-high heat. Add 1 tablespoon olive oil. Add the Italian sausage (removed from casings) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate, leaving rendered fat in the pan. If pan is very dry, add the remaining 1 tablespoon olive oil.

Reduce heat to medium. Add diced onion and cook until translucent, about 3–4 minutes. Add sliced bell peppers and continue to cook until softened and slightly caramelized, about 6–8 minutes.

Mince garlic and finely slice the fresh cayenne (remove seeds for less heat). Add garlic, sliced cayenne, crushed red pepper flakes, and black pepper to the pan. Sauté 1–2 minutes until fragrant, stirring so garlic does not burn.

Return the cooked sausage to the pan and stir to combine with vegetables; cook 1–2 minutes to marry flavors.

Push the sausage and vegetables to one side of the pan. Add 1 tablespoon butter and 2 tablespoons tomato paste to the cleared space; cook the tomato paste in the butter 1–2 minutes, stirring, until it darkens slightly to deepen flavor.

Deglaze the pan with 1 tablespoon dry white wine, scraping up any browned bits from the bottom. Let the wine reduce for 1 minute.

Add the crushed tomatoes and 1 cup chicken or vegetable broth. Stir to combine, then bring to a gentle simmer. Cook 6–8 minutes to let flavors meld and sauce reduce slightly.

Lower heat to medium-low and stir in 3 fl oz heavy cream and 1 teaspoon granulated sugar (if using). Taste and add 1 teaspoon salt if needed. Simmer 2–3 minutes until sauce is silky and slightly thickened.

Stir in 2 tablespoons chopped fresh basil and 1 cup grated Parmesan until cheese melts into the sauce, creating a creamy rosé consistency. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency (reserve up to 1 cup).

Add drained penne to the skillet with the rosé sauce, sausage, and vegetables. Toss gently to coat the pasta thoroughly, adding reserved pasta water as needed to loosen and bind the sauce, about 1/4–1/2 cup.

Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes. Stir in lemon zest if using for brightness.

Divide among plates, sprinkle with additional grated Parmesan and torn basil leaves. Serve immediately.