Ingredients

• Olive oil
• 4-6 Italian sausages, sliced
• 1 onion
• 1 red pepper
• 4 cloves garlic
• salt and pepper
• 1/2 cup wine (optional - this recipe is not purist)
• 1 can tomatoes
• 6 cups chicken stock<
• 1 package penne rigate
• Crushed red pepper flakes
• 1 tsp chopped fresh rosemary
• 1/2 cup green peas
• 1/2 cup heavy cream
• 1/2 cup grated parmigiano
• Fresh basil leaves
• Fresh oregano

Instructions

• Heat the olive oil in a large heavy skillet over medium-high heat. Add the sausage and brown on both sides for a few minutes. Remove sausage and set aside.
• Reduce heat to medium. Slice the onion and red pepper and add them, cooking for a few minutes.
• Mince the garlic and add it, cooking for a few minutes. Add seasoning, pepper flakes and rosemary at this time.
• Add the penne and stir to coat the noodles.
• If deglazing, add the wine and reduce for a few minutes.
• Add the can of tomatoes and stock (hold some back if the pan is not large enough) and stir together. Increase heat to high and bring to a boil.
• Add the sausage and cook under medium-high heat, stirring often to avoid sticking, until cooked - 15-20 minutes. During this time, add more stock as needed to keep the dish from drying out.
• Reduce heat to low and add peas, cream, parmigiano, torn basil and oregano. Summer for a few minutes until sauce thickens.
• Serve with parmigiano sprinkled on top.

Penne and sausage