I’ve been meaning to blog this recipe for a while, and I didn’t get around to it because… I lost it. I know I have this recipe, I MADE IT for the freezer and had made it multiple times before, but I just couldn’t find it last week. And apparently it’s not even on my own blog! So I emailed my mother (because I got the recipe from her) and she sent me a copy. I believe it’s from an Anne Lindsay cookbook. I like using mild Italian sausage, but you can definitely use something spicier if you want. I made this latest version with pasta that contains vegetables (I think it was squash), because I figured I shouldn’t turn down extra veggies when I can sneak them in. The dish is easy to make, and it’s pretty good on a weeknight, though the sausages benefit from being cooked slowly. The Engineer and I both really liked it! This makes about 4-6 servings.
1 lb. Italian sausage (I use mild)
1 lb. penne (or short pasta)
1 large onion, chopped
3 cloves garlic, minced
1 28-oz. can tomatoes (undrained), coarsely chopped (I used a can of diced tomatoes)
2 tsp. dried basil
1 tsp. dried oregano
½ cup chopped fresh parsley (this wasn’t in my previous version of the recipe)
salt and pepper, to taste
2 Tbsp. parmesan (optional, and again it wasn’t in my previous version of the recipe)
In an oiled skillet, cook sausage over medium heat until no longer pink in the middle, about 15-20 minutes. Drain well, cut into thin slices.
Meanwhile, in a large pot of salted boiling water, cook pasta until tender but firm; drain and return to pot.
In an oiled nonstick pan, cook onion over medium heat until tender, about 5 minutes. Add garlic, tomatoes, basil and oregano; simmer uncovered for 10 minutes. Add cooked sausage. Pour over pasta and toss to mix. Sprinkle with parsley, salt and pepper to taste, and parmesan (if using); toss again and serve.