Penne Allesandrio

 

I suppose I started this little segue of my boys' favorite birthday meals with Patrick's Fried Pasta recipe last Saturday. So it is only fair that I share Sean's birthday favorite....one that's been popping up for the last 29 years.

This is a classic Italian recipe with classic Italian ingredients: semolina penne, hot Italian sausage, onions, roasted red peppers...along with fennel seeds and red chili flakes. But there is no red sauce here...extra-virgin olive oil takes the starring role as our "sauce". 

Sean loves his hot Italian sausage, so I long ago switched up the sausage quantity from 1 pound to 2 pounds. I would encourage you to sear them in 4 separate batches. To really appreciate the flavors in this meal, it is imperative to put a good, solid char on the sausage.

I used to make the whole recipe in a Dutch oven. Doing that, though, was a bit of a challenge as I wanted more sear on my sausage. So I use a flaming hot wok to brown my sausage and then dump it into the Dutch oven. 

Just a few words about the roasted red bell peppers in this recipe. If you are ambitious, you can roast your own and cut them into strips. I prefer to let someone else roast them so that I can just drain and dump them in. My favorite brand is Cento. Depending on your grocery store, Cento offers both whole cooked peppers and the same in strips. You'll find them in the condiment aisle...same place as jarred olives.

INGREDIENTS

5 separate tablespoons olive oil for cooking sausage and onion

2 pounds hot Italian sausage links, sliced into pieces 1-1/2" long

1 large yellow onion, cut into rings; then cut the rings in half

1, 12-ounce jar Cento roasted red peppers, cut in strips

4 garlic cloves, pressed or minced

1 tablespoon fennel seeds

1/2 tablespoon red pepper flakes

1/2 tablespoon Italian seasoning

16-ounces penne pasta

1/3 cup extra virgin olive oil (or more to taste)

Kosher salt and fresh cracked black pepper

Grated parmesan (for passing)

DIRECTIONS

1. Add 1 tablespoon olive oil to a large Dutch oven and heat pan to medium-high. Add 1/4 of sliced sausage links and stir until pieces are very well browned. Transfer links to a large bowl and wipe Dutch oven clean. Repeat process 3 more times to cook all of the sausage. 
2. Meanwhile, bring a large pot of salted water to boil. Add penne and cook until al dente. Drain pasta in a colander and rinse with cold water so pasta stops cooking. Let pasta rest in colander.
3. Add another tablespoon of olive oil and add onions to Dutch oven. Stir until onions are softened. Turn heat to medium low.
4. Add the cooked sausage, pasta, roasted peppers, garlic, fennel, red pepper flakes and Italian seasoning to the onions in the Dutch oven. Stir to mix. Then add 1/3 cup extra virgin olive oil. Turn heat back to medium-high and stir often until all of the ingredients are heated through. Taste and add salt and pepper if needed.
5. Serve, passing parmesan to your guests.

Wine pairing: Brunello di Montalcino