- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 540 kcal
Quick summary
“Pasta with sausage is a practical and economical everyday recipe, combining al dente penne with golden rounds of sausage sautéed in olive oil with garlic, onion, and canned tomatoes. A quick preparation ready in half an hour.”
What you need to know
- Browning the sausage slices in olive oil before adding the tomato extracts smoky flavor and caramelizes the surface.
- Cooking the penne al dente ensures a firm bite that contrasts with the softness of the sausage rounds.
- The final minutes of boiling the pasta with the sauce allow the starch from the noodles to thicken the broth.
Ingredients
Main
- 250g of penne pasta
- 300g of sausage (cut into slices)
- 1 medium onion (chopped)
- 2 cloves of garlic (minced)
- 1 can peeled tomatoes
- Salt and pepper to taste
- Olive oil to taste
- Grated cheese (optional)
Instructions
Principal
- In a large pot, boil salted water and cook the pasta according to package instructions until al dente.
- Meanwhile, heat a drizzle of olive oil in another pan and add the onion. Sauté until golden brown.
- Adicione o alho e refogue por mais 1 minuto.
- Add the sausage rounds and brown for about 5 minutes.
- Add the peeled tomatoes and season with salt and pepper to taste. Cozinhe por 5 minutos.
- Drain the pasta and add to the pan with the sausage sauce.
- Mix well to incorporate the flavors and cook for another 2 minutes on low heat.
- Serve hot, sprinkled with grated cheese, if desired.
Chef's tips
- Boil the sausages whole in water for 3 minutes before cutting into slices to remove excess dye and sodium.
- Cut sausage rounds about 0.5 cm thick so they brown evenly in the pan.
- Add 2 ladles of the boiling pasta cooking water to the sauce to create a velvety emulsion.
Variations
- Add 1/2 cup of cooked green corn and chopped green olives to the sauce to add textures to the dish.
- Add 2 tablespoons of creamy requeijão or heavy cream at the end to turn it into a rosé sauce.
- Sprinkle shredded mozzarella cheese on top and cover the pan for 2 minutes until melted completely.
Substitutions
- The vienna or hot dog sausage can be replaced with thinly sliced smoked calabresa sausage.
- Penne pasta can be replaced with fusilli, farfalle, or spaghetti.
- Canned peeled tomatoes can be replaced with 1 300g pouch of traditional tomato sauce with basil.
How to store
Conserve em vasilha fechada na geladeira por até 3 dias. Para reaquecer no fogão ou micro-ondas, respingue um pouco de água para soltar o molho e mexa delicadamente para que a massa recupere a cremosidade sem grudar no fundo.
Can it be frozen?
It is not recommended to freeze the complete assembled dish, as the dough loses its texture and the sausage releases excessive water. If you want to freeze, freeze only the sausage sauce in a sealed container for up to 60 days in the freezer.
What to serve with
Combines very well with grated cheese sprinkled on top, crispy potato sticks, and curly lettuce salad with tomato. To accompany as a drink, serve with chilled natural orange juice or soda.
Frequently asked questions
The sauce is acidic, how to correct without sugar?
You can add half a finely grated carrot at the beginning of the onion sauté to naturally sweeten the sauce.
How to prevent the pasta from becoming soggy when mixing with the sauce?
Cook the pasta until very firm (al dente) and mix into the boiling sauce for at most 2 minutes over low heat.
Is it mandatory to parboil the sausage before sautéing?
Parboiling is not mandatory, but it is highly recommended to remove preservatives, excess salt, and surface fat.
Can I use chicken sausage in this recipe?
Yes, chicken or turkey sausage works perfectly and offers a milder flavor and lower fat content.
