Italian Sausage Ragu with Penne Pasta
Makes 2 servings
1/4 pound dry penne
1/2 pound bulk Italian sausage (remove casings if you can't find bulk sausage meat)
3/4 cup diced yellow bell pepper
1/2 cup diced onion
2 teaspoons tomato paste
2 teaspoons minced garlic
1/2 cup dry white wine
1 can diced tomatoes in juice (14.5 oz.)
Red Pepper flakes to taste
1/4 cup chopped fresh parsley
Grated Parmesan Cheese
Bring a pot of water to a boil for penne. Cook pasta according to package directions; drain and set aside.
Brown sausage in a saute pan over medium-high heat for 4-5 minutes, breaking sausage into small pieces. Add bell pepper and onion; cook 5 minutes.
Add tomato paste and garlic; cook 1 minute, stirring frequently.
Deglaze pan with wine, then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes with their juice along with pepper flakes. Simmer sauce until it starts to thicken. Add parsley and cooked pasta for the last few minutes of cooking.
Garnish ragu with grated Parmesan.
Adapted from Cuisine for Two