This was nom-tastic.
It was a completely spur-of-the-moment, off-the-top-of-my-head, satisfying-a-momentary-craving type meal that now I’ll make it more frequently.
Grab any old onion. Dice ‘er up.
Then, grab some sausages of your choice. I used hot italian, but what I really wanted was chorizo.
Now, run your knife down the sausage to slice the casing. You’re going to just remove the casing altogether.
Here he is naked, sans casing:
Now, breaking up the sausage with your fingers, start adding it to a pan heated over medium. If you feel the need to add a drizzle of olive oil to prevent sticking, go for it.
Ok, it’s important to let that do the browning thing. So give it some time, and while you’re waiting dice up some garlic. I used four cloves because I have an unhealthy love for garlic.
Ok here’s how the sausage looks when being browned. When it’s satisfactory, remove and set aside.
Ok: *here* is what the bottom of your pan should look like. Pure. Flavor.
Ok! Now add in your onion over medium.
When that begins to look translucent and loses some of that raw oniony-ness, add in the garlic. You only want to sauté the garlic until it becomes very fragrant, which is less than 2 minutes.
Ok, now add back in the sausage.
Now you want to deglaze the pan. You can use whatever you want, and had I had any white wine on hand I would have used that. Since I was unfortunately out, I used chicken broth (just a splash!)
Now scrape all the brown yumminess as the chicken broth hits the pan to lift it all up. Then add in a can of tomatoes. I used diced and slightly flavored ones, but anything will do.
Now add in a few seasonings of your choice. I used a little bit of oregano and basil; both dried. But it’s okay to put in anything you enjoy 🙂 I just used a small palmful as you can see.
Now, grab some fresh mozzarella. I used small bocconcini. Add as much as you desire!
Now, add in some cooked penne. Make sure the penne was cooked in liberally salted water.
Oooooo look how *stringy* and *gooey* it gets. God I’m making myself hungry.
Fresh basil time!
Take it off the heat after you add in as much basil as you’d like. Taste the pasta for seasoning, and add in salt and/or pepper as needed.
Penne with Sausage, Mozzarella, and Tomatoes
- penne (or any other pasta shape you love)
- sausages – enough for the number of mouths you’re feeding. I used hot italian but use whatever your preference is.
- 1 onion
- 4 cloves garlic
- chicken broth (just a couple tablespoons)
- a small can of diced tomatoes in their juices
- fresh basil
- dried basil
- dried oregano
- Dice up one onion and 4 cloves of garlic
- Remove sausages from their casings, and drop small pieces into a pan on medium. If you fear sticking, use a touch of olive oil
- When the sausages are adequately browned, remove and set aside. Add the onion to the heat in the same pan until they are translucent
- Add in garlic for 1-2 minutes until fragrant, and then add back in sausages
- Use a splash of chicken broth or white wine to deglaze the pan, scraping the brown bits as you go
- Add in the can of diced tomatoes
- Add a couple teaspoons each of dried oregano and basil
- Drop as many bocconcini as you want directly into the sauce
- Boil some penne while the sauce is simmering on low, and when it’s done add it directly into the pan with the sauce
- Turn off the heat and add in a few tablespoons of fresh basil. Taste for seasoning and add salt + pepper as needed