I know we chefs can get a little hot under the collar in the kitchen, but that’s nothing compared to this now-famous “Angry Penne.” The sauce gets some heat from the crushed red pepper – and as with most things, you can make it as hot as you like just by adding more. I think this penne is the perfect counterpoint to a well-seasoned Italian sausage, which you’ll notice goes both in the pasta and on the side.
4 links good-quality Italian sausage
¼ cup pure olive oil
¼ cup chopped white onion
1 tablespoon minced garlic
1 teaspoon crushed red pepper
½ cup red wine
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 small bay leaves
1 cup beef stock
4 cups crushed tomato
1 pound penne, cooked al dente
Grated Parmesan cheese
Remove the casings from 2 of the Italian sausage links and chop up stuffing.
Heat the olive oil in a large skillet and sauté the onion and garlic until caramelized.
Add the crushed red pepper with the chopped sausage and stir until browned.
Pour in the wine and let evaporate, followed by the basil, oregano, salt, pepper, bay leaves and beef stock.
Poke a few wholes in the remaining sausage links and place in the pot with the sausage, then cover with the crushed tomato.
Cover and cook for 15 minutes.
Remove the sausage links and slice diagonally.
Remove the bay leaves.
Toss the cooked penne with the sauce.
Serve the pasta in bowls, topped with sliced sausage and remaining sauce. Sprinkle with Parmesan cheese.