Feel free to experiment with this recipe – a different sausage or cheese may make it your new no-hassle dinner standby. Recipe is from Gourmet Magazine October 2006 issue.
- 2 tablespoons extra-virgin olive oil
- 1 lb sweet Italian sausage, casings removed (you can use any type of sausage as long you can get the casings off)
- 1 red bell pepper, cut into 1/2 inch pieces
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1 (28 oz to 32 oz.) can diced tomatoes in juice (or you can use whole tomatoes in juice and just cut up the tomatoes)
- 1/4 teaspoon black pepper
- 1 lb penne (or any other type of pasta)
- 1 oz finely grated Parmigiano-Reggiano (approximately 1/2 cup)
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to bowl and add red bell pepper and garlic to the skillet. Reduce heat to moderate and cook, stirring occassionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
- Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
- Add tomatoes with their juice and black pepper and simmer until sauce is slightly thickened, 6 to 8 minutes.
- While sauce is cooking, cook pasta in a boiling salted water until al dente. Add sauce and cheese to the pasta and toss around to coat. Season pasta dish with salt and pepper and serve with any additional cheese if desired.