[Guest post by Steve] 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.)
The oregano doesn’t have to be Turkish; you just don’t want to use Mexican oregano (which is a different species), which doesn’t work as well in Mediterranean dishes.
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.