This is one of our standby dishes—everything’s a staple, and it takes only as long as it takes the water to boil and the pasta to cook. It’s not the ultimate standby (that’s probably spaghetti aio e oio) because you have to make sure you have sausage that isn’t still frozen. (But it should be easy enough to chop frozen links; the pieces will just take a bit longer to cook.)
Draining one of the cans of tomatoes cuts down on the cooking time– the sauce doesn’t have to reduce as much.
- 1 pound mild Italian (link) sausage, cut into 1 inch pieces
- 2 (14½ ounce) cans diced tomatoes (1 drained)
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper
- black pepper, freshly ground
- 1 pound penne, cooked and drained
- parmesan cheese, freshly grated
- Heat a large skillet over medium-high heat. Add the sausage and cook until well-browned, about 5 minutes.
- Add the tomatoes and season well with oregano, crushed red pepper, salt, and black pepper.
- Cook for 10 minutes. Adjust seasoning as needed.
- Toss well with penne and top with freshly grated parmesan cheese.