Penne with Sausage and Tomato Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 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.
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Ingredients for Penne with Sausage and Tomato Sauce
2 tablespoons extra-virgin olive oil
450g sweet Italian sausage, casings removed, then discarded
1 red pepper, cut into 1/2-inch pieces
3 garlic cloves, thinly sliced lengthwise
120ml dry white wine
1 (28- to 900g ) can whole tomatoes in juice
1/4 teaspoons black pepper
450g penne
30g finely grated Parmigiano-Reggiano (120ml ) plus additional for serving
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.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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