Penne with Sausage and Tomato Sauce

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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This hearty penne with sausage and tomato sauce is a classic high-protein dish that brings bold Mediterranean flavours to your kitchen. The combination of sweet Italian sausage and vibrant red peppers creates a deeply savoury base, while a splash of dry white wine adds a sophisticated acidity to the rich tomato sauce. It is a comforting, homemade meal that feels special enough for a weekend dinner but remains simple enough for a busy Tuesday night.

Using high-quality Parmigiano-Reggiano and finishing the pasta with a little reserved cooking water ensures a silky, shop-bought quality finish that clings perfectly to every tube of penne. This balanced recipe is an excellent choice for those looking for a filling, protein-packed dinner that the whole family will enjoy. Serve it in warmed bowls with a final flourishing of cheese and some crusty bread on the side.

Ingredients for Penne with Sausage and Tomato Sauce

2 cuillères à soupe d'huile d'olive extra-vierge
450g sweet Italian sausage, casings removed, then discarded
1 red pepper, cut into 1/2-inch pieces
3 garlic cloves, thinly sliced lengthwise
120ml de vin blanc sec
1 (28- to 900g ) can whole tomatoes in juice
1/4 cuillère à café de poivre noir
450g de penne
30g de Parmigiano-Reggiano finement râpé (120ml) plus un supplément pour servir

How to make Penne with Sausage and Tomato Sauce

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.

Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.

Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.

While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 120ml pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.