Penne rigate with Tomato Sauce and Salsiccia

Ingredients

• 1 finely diced shallot
• finely diced garlic cloves
• 2 deseeded tomatoes
• 300 ml passata
• 400 g penne (rigate)
• 400 g salsiccia (raw, coarse Italian sausage)
• 3 tbsp olive oil
• 1 tbsp butter
• Sea salt
• freshly ground black pepper
• optional fennel fronds for garnish

Instructions

1. 1.

   In a shallow pot sauté shallots and garlic in 2 tbsp olive oil until translucent. Chop tomatoes into small pieces, add them, season with salt and pepper, then pour in passata and bring to a boil.

2. 2.

   Cook penne according to package instructions, drain, and mix into the sauce. Cut salsiccia into large chunks and brown in remaining olive oil and butter. Season with a touch of pepper.

3. 3.

   Plate the pasta and distribute sausage pieces over it. If you prefer less fat, drizzle some of the cooking oil over the pasta for extra flavor. Garnish with fennel fronds before serving.