Shelly's Recipe

SAUSAGE & PENNE RAGU

Category: Sauces - Miscellaneous

12 ounces bulk Italian sausage
1 tablespoon olive oil
1 cup diced yellow bell pepper
3/4 cup diced onion
2 tablespoons minced garlic
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1 cup dry red wine, divided
1 28-ounce can crushed tomatoes
1 teaspoon sugar
1 cup water
8 ounces dry penne pasta
Salt and black pepper to taste
1 pound fresh Mozzarella, sliced
Chopped fresh basil, for garnish

Brown sausage in a large saute pan in oil over medium-high heat, 5 minutes. Add bell pepper and onion. Saute until the vegetables are soft, about 5 minutes. Add the garlic, tomato paste, oregano, basil and pepper flakes. Saute 1 minute.

Deglaze the pan with 1/4 cup wine, then increase the heat to high and cook until the liquid is nearly evaporated. Stir in the tomatoes and sugar and simmer until thickened, 5-8 minutes.

Pour in the water and remaining 3/4 cup wine. Add the pasta. Cover, reduce heat to low and simmer, stirring occasionally, until the pasta is tender and the sauce thickens, approximately 15 minutes. Season with salt and pepper.

Preheat the broiler and put the rack 6 inches from the element. Divide the pasta between six individual ramekins and put the ramekins on a baking sheet. Top each dish with cheese. Broil until the cheese is bubbly and just beginning to brown. Garnish each serving with basil if desired. Serves 4-6