Penne Rustica Recipe

Cook pasta

Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon salt. Add 12 oz penne and cook until al dente (check package; usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Prepare vegetables: finely dice 1 medium yellow onion, mince 4 garlic cloves, core and dice 1 red bell pepper, and halve 1.5 cups cherry tomatoes. Rinse and roughly chop 3 cups baby spinach if large.

In a large skillet or sauté pan over medium heat, add 1 tablespoon olive oil (if pan is dry). Add diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, then add diced red bell pepper and cook 3–4 minutes until softened. Add halved cherry tomatoes and cook 3–4 minutes until they begin to blister and release juices.

Stir in the baby spinach and cook 1–2 minutes until wilted. Transfer vegetables to a bowl and set aside while you cook the protein.

In the same skillet over medium-high heat, add the 12 oz Italian sausage (removed from casings). Break up with a spatula and cook 6–8 minutes until browned and cooked through. If the sausage releases excess fat, drain leaving about 1 tablespoon in the pan for flavor. Return the cooked vegetables to the pan and stir to combine with the sausage.

Stir in 3 tablespoons grated Parmesan and 1 cup shredded mozzarella, saving a small handful of mozzarella for topping if baking or broiling later.

Lower heat to medium. Add 2 tablespoons tomato paste to the pan and cook 1 minute, stirring to caramelize slightly. Pour in 1 cup chicken or vegetable broth and scrape any browned bits from the bottom of the pan. Add 1 cup crushed tomatoes and stir to combine.

Stir in 3 tablespoons heavy cream, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper, and salt to taste. Simmer 4–6 minutes until sauce slightly thickens. If sauce becomes too thick, add reserved pasta cooking water, a few tablespoons at a time, to reach desired consistency.

Add the drained penne to the skillet and toss thoroughly to coat pasta in the sauce and distribute sausage and vegetables evenly. Cook 1–2 minutes to marry flavors; if needed, add up to 1/2 cup reserved pasta water to loosen.

Taste and adjust seasoning with additional salt and black pepper if needed. Drizzle 1 teaspoon extra-virgin olive oil over the pasta and sprinkle 2 tablespoons chopped fresh parsley.

If you prefer a bubbly top, transfer pasta to a baking dish, sprinkle the reserved mozzarella over the top, and broil 2–3 minutes until golden and melted. Serve immediately.