Pasta con Salsiccia should be direct: browned sausage, a little onion, tomato, and enough starchy water to pull the sauce into the pasta. The mistake is treating it like a heavy ragù when it works better as a fast skillet sauce.
Gusta penne gives the sausage and tomato somewhere to land. Fennel seed echoes the sausage without making the dish complicated.
Set servings and units first. You can change them anytime.
Warm the olive oil in a large skillet over medium heat. Add the sausage and cook 6 to 8 minutes, breaking it into small pieces, until browned.
Add the onion, garlic, fennel seed, and red pepper flakes. Cook 5 minutes until the onion softens.
Add the wine and simmer until mostly reduced. Stir in the tomatoes and simmer 10 minutes.
Cook the penne 11 minutes. Reserve 1 cup pasta water, then drain.
Add the penne to the sauce with 1/2 cup pasta water. Toss over medium heat for 1 minute until the sauce clings to the ridges.
Turn off the heat. Add the cheese and toss again. Taste before adding salt.
You made Pasta con Salsiccia. Time to eat.
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Break the sausage small while it browns. Large chunks fall away from the penne instead of becoming part of the sauce.
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Six Italian regions. Nothing reformulated. Imported direct.
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