in Italy

Penne and sausage

updated

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Ingredients for 2 servings:

  • 300g penne
  • 3 sausages
  • 200 ml cream
  • 200 ml vegetable stock
  • 150 ml milk
  • 3 tbsp, heaped tomato paste
  • 1 onion(s)
  • 1 tsp Italian herbs
  • Parmesan, coarsely grated
  • basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dice the onion, slice the sausage lengthwise, and remove the skin. Sauté together in a little olive oil until the onions are translucent. Deglaze with the vegetable stock. Add the milk, cream, and tomato paste and bring to a boil. Season with salt, pepper, and herbs. Cook the pasta in salted water until al dente. Tagliatelle is also good. The sauce should simmer on low heat for about 20 minutes. Add stock, milk, or cream as needed until the desired creaminess is achieved. Mix with the cooked pasta and serve on the plates. Sprinkle with Parmesan cheese (coarsely grated for a nicer look). Garnish with basil leaves. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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