This chunky Italian tomato pasta dish is so easy, with a few ingredients and so flavourful with fresh basil tomato sauce. Ready in 30-minutes making it a perfect weekday healthy meal!
This easy 30-minute pasta recipe has so much flavour and the fresh homemade tomato sauce with the Italian sausage with a slight spiciness makes this recipe one restaurant quality, it’s that good!!
WHAT MAKES THIS PASTA DISH SO DELICIOUS
The star of this dish is the Homemade Tomato Sauce and it’s all because of the fresh local ingredients, starting with the local organic Roma tomatoes from Common Ground Farm who I purchase from every year and the flavour of the tomatoes and basil I use are incredible. When you have fresh ingredients, it really does make a huge difference in the quality of flavours in our food. That’s why I make my own homemade tomato sauce and when you open up a jar in the middle of winter, the flavours are exactly the same as you were making it fresh! So good!!
I like to add fresh herbs to my dishes, as they make such a difference to a recipe, it literally takes it to the next level. If you don’t have fresh herbs, dried herbs are a great option. Try to replace them every year to two years so you can really benefit when adding them to your recipes.
The Italian sausage I added to this recipe is slightly spicy and very flavourful. I bought it from a local butcher and they use antibiotic free and hormone free meat. It is always fresh and so delicious. I will always recommend buying meat at a butcher and I know sometimes, it is more convenient at a local grocery store. We are fortunate as now, we have many choices of meats to select from at our local grocery stores.
DINNER FOR TWO
Yes this recipe was made to serve two and simply adjust the serving size. Although, I did have leftovers, so it is a generous dinner for two.
HOW TO MAKE THIS DELICIOUS PASTA
In a large skillet, heat olive oil over medium heat and add sausage with casings removed. Separate with a wooden spoon leaving chunks. Sauté until the sausage is no longer pink, about 5-6 minutes. Add onions and garlic, and sauté for 2-3 minutes, then add coloured pepper, and mushrooms, sauté for about 5 minutes. Stir in homemade tomato sauce or crunched tomatoes, tomato paste and red pepper flakes if you desire, simmer for 5-7 minutes.
Once the pasta is cooked, add to the skillet with the reserved pasta water and basil, then simmer another 3-5 minutes. As it simmers, the sauce will thicken further with the starch from the pasta water, making it lovely creamy tomato sauce for the penne pasta to absorb.
CAN I SUBSTITUTE......
Homemade tomato sauce can be easily substituted in many ways. You can easily use whole, crunched or diced canned tomatoes to make your own sauce. For diced or whole tomatoes, you can use a potato masher to break them down, a blender, immersion blender or food processor. If you like some texture with some chunks of tomatoes, then using a potato masher or immersion blender would be best. Simply add the fresh herbs or dried herbs would be an option.
If it’s in the middle of summer and you have whole fresh tomatoes would also be an option, just make sure the tomatoes are ripe and ready to use. You will have to place the tomatoes into boiling water to remove the skin. Again, using a food processor or immersion blender to create the sauce and add the fresh or dried herbs.
If you happen to have in your pantry a can or jar of tomato sauce, both can be easily substituted. There are so many different varieties of tomato sauce in the grocery stores, deli’s and speciality shops that would be an option, especially if you want this meal in less 30 minutes.
Other options for Italian sausage are chorizo, turkey, chicken or other pork sausage.
HOW TO STORE AND FREEZE
This pasta recipe should be stored in the refrigerator for 2-3 days in a container with a tight lid. It freezes really well, and I would freeze the sauce and pasta separately in a container with lid or zip-lock bag for up to 2-3 months. Remove it from the freezer allow to thaw in the refrigerator the night before. Warm it in a skillet or oven at 300 degrees fahrenheit for 15 minutes.
Chunky Italian Sausage and Tomato Penne
Equipment
- skillet or cast iron pan
Ingredients
- 4 oz (112g) penne pasta
- 1 tbsp extra virgin olive oil
- 2 -6 inch links Italian sausage, casing removed (4oz or 227g)
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 red or orange pepper, diced
- 4-5 cremini mushrooms, sliced (optional)
- 2 cups homemade tomato sauce (or 14 oz crushed plum tomatoes)
- 1 tbsp tomato paste
- pinch of red pepper flakes (optional)
- 1/2 tsp Himalayan salt
- 1 sprig fresh oregano (or 1/2 tsp dried oregano)
- 1/3 cup fresh basil, extra for garnishing
- 3 tbsp Parmesan cheese, grated, extra for garnishing
Instructions
- Bring a medium pot of water to a boil, add salt and pasta. Cook until al dente. Before you drain the pasta, reserve about 3 tablespoons to add to the skillet with the pasta.
- In a large skillet, heat olive oil over medium heat and add sausage with casings removed. Separate with a wooden spoon leaving chunks. Sauté until the sausage is no longer pink, about 5-6 minutes.
- Add onions and garlic, and sauté for 2-3 minutes, then add coloured pepper, and mushrooms, sauté for about 5 minutes. Stir in homemade tomato sauce or crunched tomatoes, tomato paste and red pepper flakes if you desire, simmer for 5-7 minutes .
- Once the pasta is cooked, add to the skillet with the reserved pasta water and basil, then simmer another 3-5 minutes.
- Garnish with Parmesan cheese and fresh basil or/and parsley. Enjoy!
