Penne with Sausage Rosé Sauce

Time & Servings
4 servings
30 min ready time =
30 min cooking
Ingredients
  • 3 tbsp olive oil 5905
  • 3 cloves garlic, minced 5906
  • 1 (500 g) package Marcangelo Spicy Italian Sausages – removed from casings and crumbled 5907
  • 1 (28 oz/796 mL) can stewed tomatoes, pureed (San Marzano if possible) 5908
    Kirkland Tomatoes Diced Organic (8PK) 796ML
    $16.94 • Ea
  • 1/4 cup chopped fresh basil 5909
  • 1/3 cup (35%) whipping cream 5910
    Natrel Whipping Cream 35% 1L
    $5.64 • Ea
  • salt and pepper to taste 5911
  • 1 lb penne, cooked 5912
    De Cecco Penne Rigate 2.27KG
    $14.68 • Ea
  • 1/2 cup grated Parmesan cheese 5913
    Saputo Parmesan Cheese Grated 1KG
    $19.20 • Ea
Directions

In a large pot heat the olive oil over medium heat. Add garlic and sauté for 1 minute, not letting it brown. Add crumbled sausage and cook until browned. Add tomatoes and basil. Simmer 10 minutes, letting some of the liquid reduce. Reduce the heat to low and add the cream. Cook for 3-5 minutes until slightly thickened. Add salt and pepper to taste.

Cook pasta in large pot of boiling salted water until al dente. Drain and toss with sauce. Top with Parmesan cheese.