Cook Pasta in heavily salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, brown Sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Add Shallot and Garlic to the skillet and cook for 3-5 minutes, until softened and fragrant.
Deglaze the pan with Red Wine, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
Crush San Marzano Tomatoes by hand and add them to the skillet along with Tomato Paste, Red Pepper Flakes, Extra Virgin Olive Oil, Dried Oregano, Salt, and Black Pepper. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
Add the cooked Pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to create a creamy sauce.
Divide Pasta among bowls and top each serving with Burrata Cheese and Fresh Basil.
Ingredients
4
1 pound450 gBronze-Die Penne Pasta
1 pound450 gCalabrian Sausage-hot, removed from casing
Cook Pasta in heavily salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, brown Sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Add Shallot and Garlic to the skillet and cook for 3-5 minutes, until softened and fragrant.
Deglaze the pan with Red Wine, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
Crush San Marzano Tomatoes by hand and add them to the skillet along with Tomato Paste, Red Pepper Flakes, Extra Virgin Olive Oil, Dried Oregano, Salt, and Black Pepper. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
Add the cooked Pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to create a creamy sauce.
Divide Pasta among bowls and top each serving with Burrata Cheese and Fresh Basil.
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