Pink Sauce With Sausage and Pine Nuts over Penne

Name: Pink Sauce With Sausage and Pine Nuts over Penne
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 1 lb penne pasta, barilla brand; 1 1/3 lbs pork sausage; 3 garlic cloves, chopped; 2 tablespoons olive oil; 4 ounces pine nuts, toasted (directions below); 1 (29 ounce) can tomato sauce; 2 red bell peppers, roasted and chopped; 6 plum tomatoes, diced; 1/4 dry red wine; 1/8 cup sun-dried tomato, chopped (about 9 pieces); 1 cup light cream; salt and pepper, to taste; 1/4 cup fresh basil, chopped (ONLY USE FRESH!!!)

Submitted by Susie D

"This recipe was submitted for RSC 2003 -- I found it in the recipes needing a home and adopted it because it was an entry in RSC #3. The chef who created the recipe wrote... "A fabulous Italian recipe I invented for "Ready Set Cook". The Pine Nuts are a great addition. This is perfect for a weekend dinner when you feel like cooking a good part of the day.""

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photo by RedVinoGirl

Ready In:: 2hrs
Ingredients:: 13
Serves:: 6-8

ingredients

1 lb penne pasta, barilla brand
1 ¹⁄₃ lbs pork sausage
3 garlic cloves, chopped
2 tablespoons olive oil
4 ounces pine nuts, toasted (directions below)
1 (29 ounce) can tomato sauce
2 red bell peppers, roasted and chopped
6 plum tomatoes, diced
¹⁄₄ dry red wine
¹⁄₈ cup sun-dried tomato, chopped (about 9 pieces)
1 cup light cream
salt and pepper, to taste
¹⁄₄ cup fresh basil, chopped (ONLY USE FRESH!!!)

directions

In a large deep fry/saute pan, add 1/4 cup water and sausage.
Cook till just cooked through.
Water will start to evaporate.
When cooked through, remove from pan one at a time and cut into bite sized pieces.
Return sausage to pan to brown them.
When sausage AND pan are brown, move sausage to paper towels and set aside.
Add 1/4 cup more water to pan and stir up all the brown.
Simmer sauce on low from now on.
While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water.
Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper.
While this is simmering roast the peppers: Pre heat oven to BROIL.
Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil.
Broil for 10 minutes or until skin is black.
Remove, cool, peel skin, chop them up.
Add peppers to sauce.
Start boiling water for Penne.
Chop up sun dried tomatoes and add to sauce.
Now start chopping basil.
I find it easiest to use kitchen shears.
Set basil aside.
Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned.
Remove from pan, put in small bowl for serving.
Add Penne to water, hopefully it is boiling now.
5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly.
Heat only for 5 more minutes.
Penne and sauce will be done at the same time.
Spoon sauce& sausage over Penne and sprinkle pine nuts on top.
Serve with garlic bread and salad.

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Reviews

OH MY GOD! This was soooooo good! I didn't change anything in the recipe so that I could give a true rating. This was very easy to prepare. I love trying (and creating)new pasta dishes and this one is one of the best new dishes I've tried in a long time! I did serve with a salad as suggested and sprinkled pine nuts in there too with a balsamic dressing. Thanks for a fresh new pasta recipe and good luck!

InMemoryofBrats
It's been some time since I made this - and still the memory of the lovely aroma and the beautiful presentation of this dish has me wanting to go to the kitchen and get to another making! It's soo good! Other than being a touch short on the sausage and only had 1/8 cup of fresh basil leaves I made as posted and loved every bite! Thank you for a great recipe Susie D!

Gerry
This was a very nice and elegant tasting meal. To me, it was kind of like a quality Vodka sauce, without the vodka! I used hot chicken italian sausage and only used about 1 pound. I increased the garlic and used diced tomatoes instead of tomato sauce (didn't have any!). I upped the fresh tomatoes and followed the rest as stated. This was a bit of work with the toasting of the pine nuts and the roasting of the bell peppers, but if you get the toasting and roasting out of the way before you start the recipe, this comes together easily and has a beautiful presentation. Made this for the "Pink" tag game in honor of breast cancer awareness. Thank you for a winner!

RedVinoGirl
This dish has everything that we love, so it was pretty sure to be a winner! it sounds like a lot of prep, but actually, working methodically, it doesn't take long to cook at all. I used one red and one green pepper, since that was what I had. Plenty of garlic, we like garlic! I added a dash of brown sugar, for me that is standard with a tomato based sauce. Although I added the cream, another time I won't, I don't feel that the recipe needs it, tho it is pleasant with it, I'd rather have the robust sauce. And this is a good, robust, well-flavoured sauce, we loved it! It would be good with garlic bread and salad, but this time, I just served sauce and pasta for a very good mid-week supper! Thanks, Susie, an excellent recipe, made for Think Pink, Breast Cancer Awareness Tag, October 2008

Karen Elizabeth
we really liked this and it made a generous quantity. i wasn't sure what sausage to use and got pork breakfast links. i don't know if this was correct as the sausage wasn't really spiced at all and several of us ate it all except the sausage. very nice flavored sauce and i was glad to use the last of my garden fresh basil. p.s. i made this again and used mild italian sausage. it was fabulous! i used cherry tomatos cut in half instead of plum tomatos.

patticakes

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Tweaks

This was a very nice and elegant tasting meal. To me, it was kind of like a quality Vodka sauce, without the vodka! I used hot chicken italian sausage and only used about 1 pound. I increased the garlic and used diced tomatoes instead of tomato sauce (didn't have any!). I upped the fresh tomatoes and followed the rest as stated. This was a bit of work with the toasting of the pine nuts and the roasting of the bell peppers, but if you get the toasting and roasting out of the way before you start the recipe, this comes together easily and has a beautiful presentation. Made this for the "Pink" tag game in honor of breast cancer awareness. Thank you for a winner!

RedVinoGirl

RECIPE SUBMITTED BY

Susie D

United States

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I am the host of the <a href="http://www.recipezaar.com/bb/viewforum.zsp?f=12">Contest & Events Forum</a> and I also host several events throughout the year. Ready, Set, Cook! is a not so secret passion of mine and I keep the cookbooks for all past rounds of Ready, Set, Cook! You can view all of these wonderful, inventive recipes by viewing my public cookbooks. Pick A Chef is another fun event and I am lucky to be helped with this massive project by a team of wonderful people. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/susiedfirstplacebrighter.jpg"> <a href=http://www.recipezaar.com/131974 target="_blank"> <a href=http://www.recipezaar.com/93429 target="_blank"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC5-3rd-SusieD.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC5-Susie.jpg"> <a href=http://www.recipezaar.com/cookbook.php?bookid=46183 target="_blank"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC6-NoPhoto-Participant-HOST.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC7-SusieD.jpg"></a> <a href=http://www.recipezaar.com/161360 target="_blank"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC8-SusieD.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC9-NoPhoto-Participant.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-NoPhoto-Participant.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> Event Particpation: <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif"> <img src="http://members.aol.com/sdnt4life/HGpart.jpg" border="0" alt="Hidden Gems Spring 2007"> <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - 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