This recipe -- penne with sausage -- is taken from an Italian cookbook that left out a crucial step. It called for white wine but didn't say when to put it in. I experimented, then consulted Amanda of Food52, who confirmed when it should be added and even gave it a name, "the bolognese technique." It is quick and hearty. You can use any sausage, though I like boar meat (like from D'Artagnan) because it is less fatty and distinguishes the dish from San Gennaro fare, good as that is. Note: no garlic. —fisheri
plum tomatoes, more if you like
sausage. Any kind will do but as noted above I like to use D'Artagnan's non-pork sausage, like boar.
chop onion and pepper into medium dice, roughly chop tomatoes.
squeeze out sausage meat from casings into bite sized chunks
heat two tablespoons of oil in sauce pan. add onions and saute till translucent, 7 minutes or so.
boil water for pasta and cook while the sauce is cooking. i like to do it about a minute under what's recommended on the box but it is very much to personal taste.
when onions are tender, add sausage and red pepper. brown for a few minutes. then add wine, reducing by half or so over high heat. add tomatoes and peppers. salt to taste. cook until it has an almost creamy consistency, 15 or 20 minutes.
dump sauce over the pasta and stir for a minute or two in a pot. check for salt. serve with cheese.