Sausage Penne

I have said it once, I'll say it again..In my opinion the Williams-Sonoma website is a goldmine of tasty recipes and ideas. They are fairly easy to prepare, always delicious, and have quickly become go-to favorites. I also enjoy bringing the leftovers to work the next day, it reheats wonderfully. There is some flexibility in choosing the type of pasta you utilize. The types that will offer the best results are ones that will hold on to the sauce such as penne, cavatappi, rigatoni, and others. I would stay away from ones like linguini, spaghetti, and angel hair. Not that it can't be done, it's your dinner! But in my opinion, there are better options. We like a little spice in our dinners, so often I'll add a bit of crushed red pepper flakes to the mix.



Sausage Penne (adapted from Williams Sonoma)

1 Tbsp extra virgin olive oil
1 lb Italian sausage (I prefer spicy)
1 Tbsp fennel seed
1 lb plum tomatoes, seeded and diced (can substitute canned plum tomatoes)
1/2 cup heavy cream
1/8 cup chopped fresh parsley
salt and pepper to taste
1 lb dried penne or cavatappi pasta
3/4 cup shredded Parmesan-reggiano

In a large saute pan, heat the olive oil over medium heat. Add Italian sausage to the pan, carefully breaking it up with the edge of a wooden spoon or like utensil and cook through, do not overcook it to prevent hardening. Add the fennel seed. Stir in the tomatoes and parsley. Add the cream and let simmer until some of the liquid has reduced. Keep sauce warmed until pasta has been prepared.

Meanwhile bring a large pot of salted water to boil and prepare the pasta according to directions on the package. Drain the pasta and add to simmering sauce. At this time add the Parmesan to the pan and toss to coat. Serve immediately.