I tried the Curtis Stone’s recipe from Coles last night and made my own adjustment … pretty good indeed! 🙂 The original recipe uses rigatoni, but I have penne at home so I had my Penne with Italian sausage. I also halved the recipe as I’m not feeding a family (the recipe below is the original one, by the way). 🙂 The original recipe card actually told me to ‘pre-heat the oven to 375º’ and because my oven could only heat until 250º, I set it at that instead. I had to fight with the peeping smoke detector because of that! 😯 I see that they have corrected this on the web. 😎
I’m still full even in the morning and the house is smelling pretty garlicky. Hahaha.
Penne with Italian sausage
10 cherry tomatoes
Salt and freshly ground black pepper
560g Italian style pork sausages
2 garlic cloves, minced
¼ cup pitted kalamata olives
¼ cup coarsely chopped flat-leaf parsley
500g rigatoni pasta (or any other pasta like penne or spiralli)
Pre-heat oven to 190º. Place tomatoes on a small baking tray and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast tomatoes in oven for about 8 minutes, or until the skin begins to split. Remove tomatoes from the oven.
Bring large pot of salted water to the boil. While water is heating, place the remaining 1 tablespoon of oil in a large heavy sauté pan over medium heat.
Add sausages and cook over moderate heat for 7-8 minutes, or until almost cooked through. Remove sausages from pan and allow to cool. Slice sausages into 3cm disks. Place garlic in pan and sauté for 1 minute or until tender. Add the tomatoes and sausages and sauté for 3 minutes. Add the olives and toss gently. Bring the mixture to a simmer and add the parsley. (I took the suggestion of putting some dry white wine as I had a bottle of old el cheapo 2003 Chardonnay that was probably not good to drink anymore, as well as putting two pinches of chilli flakes. I bought some capers but forgot to put them in. Haha)
Meanwhile, cook pasta in the salted boiling water for 8 minutes or until al denté. Drain the pasta and toss in pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates and serve.
Serving suggestion: Serve with mixed green leaf salad
Add ¼ cup dry white wine and a cup of extra fine capers to the sauce for a richer flavour.