Sausage & ricotta penne recipe


  • 4 pepperoni sausages
  • 1 onion, finely chopped
  • 1 fennel bulb, chopped
  • 1 tablespoon extra virgin olive oil
  • 150ml/5fl oz red wine
  • 100ml/3 1/2fl oz passata or tomato sauce
  • 3 tablespoons chopped fresh basil leaves
  • 300g/11oz dried penne
  • 100g/4oz ricotta cheese
  • 50g/2oz Parmesan cheese, freshly grated
  • salt and freshly ground black pepper

Cooking Instructions

Put the sausages in a frying pan and cover with water.
Bring to the boil, then simmer until the water evaporates.

Cool, remove the meat from the casings and crumble.
Fry the onion and fennel in the oil until soft.

Add the sausage, wine and passata or tomato sauce. Cook for 10 minutes.

Add the basil and season with salt and pepper.
Cook the penne in lightly salted boiling water until al dente, then drain.

Stir in the sauce.Put 1 tablespoon ricotta on each plate.
Spoon the pasta over the top, and sprinkle with Parmesan.

09 Feb 2013     1461 views     NON-Vegetarian       Pasta > Penne

more recipes from Penne