Green pea penne has delicate flavor and light green color. But it is penne all the way so we pair it with rugged, meaty sausage ragout loaded with mushrooms and onion. Subtle flavor of the pea pasta is not lost in this rich sauce with a touch of spicy chile and sweet wine.
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients
Serves 4
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2 Tablespoons Olive Oil, divided
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1 Pound Italian Sausage Links, skins removed
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1 Cup Chopped White Mushrooms
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1/2 Yellow Onion, minced
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4 Cloves Of Garlic, minced
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1 Sprig Of Fresh Thyme, leaves removed
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2 Tablespoons Tomato Paste
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1 Cup White Wine
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1 Cup Canned Diced Tomatoes
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1 Cup Chicken, Vegetable Or Beef Broth
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2 Cups Tomato Puree
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2 Teaspoons Sea Salt
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1 Teaspoon Ground Black Pepper
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1/2 Teaspoon Crushed Red Pepper Flakes
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Freshly Grated Parmesan Cheese
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Fresh Chopped Parsley
Directions
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Add the pasta to a large pot of boiling water with a pinch of salt. Boil for 4 minutes then strain, run under cold water to stop the cooking, toss with 1 tablespoon of oil and set aside to drain.
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Place a Dutch oven or other heavy bottomed pot over medium heat and add the oil and the sausage. Use a wooden spoon to crush and crumble the sausage as it cooks. When the sausage begins to brown add the mushrooms. Allow the mushrooms to cook until the water has evaporated and some browning occurs.
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Add the onions and cook until translucent. Add the garlic and cook for 1 minute more then add the tomato paste. Cook this for 2 minutes then add the wine.
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Reduce the wine until all but gone and add the canned tomatoes, broth, tomato puree, salt, pepper and chile flakes. Allow this to simmer, covered for 45-60 minutes. The sauce should be quite thick. Adjust seasoning if needed then add the cooked pasta to the pot. Simmer until the penne is tender but still a little chewy. Serve with parsley and parmesan cheese.