Oh, yum! This Penne with Tomatoes, Italian Sausage, Olives and Two Cheeses is to die for!! This is the perfect pasta dish to make for a crowd or half the recipe and make it for a few!
This is a 1995 Bon Appetit recipe. This is a very popular recipe. However, I find the original ingredients not “juicy” enough, so I’ve tweaked it a bit. I’ve also added Italian sausage because my Cowboy husband thinks there always has to have meat. I think the Italian Sausage adds so much.
the best – penne with tomatoes, italian sausage, olives and two cheeses.
I used Italian tomatoes in this dish. They are the best! I used Cento but there are other brands like San Marzano brand. Regardless of the exact brand I encourage an Italian tomato. They are sweet, they are in a thick broth, absolutely the best. Here’s a link for my Italian tomato choice in this dish. https://amzn.to/2xkI3a3
Need another great recipe using these delicious tomatoes? Try my Chicken Cacciatore. Here’s the link: https://the2spoons.com/comfort-food-my-chicken-cacciatore-with-pasta/
the best – penne with tomatoes, italian sausage, olives and two cheeses.
Hope you like this recipe and try it soon! I think it will become a favorite!
Penne with Tomatoes, olives and Two Cheeses
Ingredients
- 6 tbsp olive oil
- 3-4 Italian sausage links, casings removed
- 2 cups chopped onion
- 2 tsp minced garlic
- 4 28 oz cans Italian Plum tomatoes I use San Marzano
- 2 tsp dried basil
- 1 1/2 tsp dried crushed red pepper
- 2 cups canned low-salt chicken broth or homemade
- 1 lb penne, rigatoni or ziti I used ziti
- 2 1/2 cups packed grated Havarti Cheese
- 1/2 cup sliced pitted brine-cured olives like Kalamata
- 1/2 cup parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Heat 3 tablespoons of oil in heavy large Dutch oven over medium-high heat. Add the Italian sausage and cook breaking up with a wooden spoon. Add the onion and garlic and sauté until onion is translucent about 5 minutes. Mix in tomatoes dried basil and crushed red pepper. Crush tomatoes with a potato masher or with the back of your spoon to break into smaller pieces. Add the broth and bring to a boil. Reduce heat then place a lid and simmer about an hour. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.) Preheat the oven to 375. Cook the pasta in a large pot of boiling salted water until tender, but still firm. Drain well. Return the pasta to the same pot. Toss with 3 tablespoons oil. Pour the sauce over and toss to blend. Mix in the Havarti Cheese. Transfer to a 13×9 baking dish. Sprinkle with the 1/2 cup of olives, then Parmesan. Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.