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River Cafe's Penne with Quick Sauce Recipe

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This recipe for River Cafe's Penne with Quick Sauce, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Epicurious

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
2 small red onions, peeled and chopped
5 Italian spiced, fresh pork sausages, meat removed from skins and crumbled
1 1/2 tbsp. chopped fresh rosemary
2 bay leaves
2 small dried chillies, crumbled
1 (28 oz.) can of peeled plum tomatoes, drained and chopped
Sea salt and freshly ground black pepper
9 oz.penne rigate
5 fl oz. heavy cream
4.5 oz. parmesan, freshly grated

Directions:
Directions:
In a large saucepan, heat the oil and fry the onion until light brown. Add the crumbled sausage, the rosemary, bay leaves and chilli. Fry together over a high heat, stirring to mash the sausages. Remove all but 1 tablespoon of the fat, and continue to cook for 20 minutes. The sausage meat should become brown and disintegrate. Add the tomatoes, stir and return to the boiil. Remove from the stove. Cook the penne in a generous amount of boiling salted water, then drain thoroughly. Stir the cream into the sauce along with the drained penne and half the parmesan. Serve with the remaining parmesan. Serves 6.


 

 

 

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