Pancetta and sausage. How could this recipe go wrong?
It didn’t. It was delicious. So delicious in fact that I’ve skipped making dinner tonight and we’re eating leftovers.
I had some honey garlic sausage in the freezer which needed to be used up. A quick google search and I inspired myself from this recipe. I did make a few changes; I added some roughly chopped red bell pepper, omitted the mushrooms, capers and shallots, used my own tomato sauce and used fresh basil rather than Italian parsley. The end result was superb and I highly recommend it for all you meat-lovers out there. The honey garlic sausage could easily be replaced with Italian sausage, and I will probably use that the next time I make this recipe (because there will be a next time!)
Penne with honey garlic sausage & tomato sauce
1 lb penne pasta
4 medium-sized honey garlic sausage
1 sweet onion, thinly sliced
1 large red pepper, chopped
100 grams pancetta, sliced
2-3 tbsp fresh basil, chopped (I used closer to 5-6 tbsps)
1/3 cup sun-dried tomatoes, julienned (I used dehydrated tomatoes and covered them in boiling water for about 10 minutes before slicing them)
1/2 cup freshly grated parmesan cheese
4 cups tomato sauce
Bring a large pot of salted water to boil. Cook your pasta as per the instructions.
While your pasta cooks, grill your sausage over medium heat until cooked through. Remove from heat and set aside.
In the same pan, fry up your pancetta until it is crispy. Turn down the heat and add the onions. Cook for about 2-3 minutes and add bell pepper.Cook another 5 minutes. Add the tomato sauce, sausage and about half the basil to the pan. Stir and bring to a simmer. Add salt and pepper to taste.
Once your pasta is cooked, drain and add to your pan. Toss to coat and remove from heat. Add half the cheese and stir. Serve and garnish with remaining basil and parmesan.