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Penne with Sausage and Rosé Sauce

30 mins

Penne with sausage and rose sauce on cream coloured plate


  • 3 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 (500 g) package Marcangelo Spicy Italian Sausages – removed from casings and crumbled

  • 1 (28 oz/796 mL) can stewed tomatoes, pureed (San Marzano if possible)

  • 1/4 cup chopped fresh basil

  • 1/3 cup (35%) whipping cream

  • salt and pepper to taste

  • 1 lb penne, cooked

  • 1/2 cup grated Parmesan cheese

Cooking Instructions

In a large pot heat the olive oil over medium heat. Add garlic and sauté for 1 minute, not letting it brown. Add crumbled sausage and cook until browned. Add tomatoes and basil. Simmer 10 minutes, letting some of the liquid reduce. Reduce the heat to low and add the cream. Cook for 3-5 minutes until slightly thickened. Add salt and pepper to taste.

Cook pasta in large pot of boiling salted water until al dente. Drain and toss with sauce. Top with Parmesan cheese.


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