Ingredients

• 2 whole roasted sweet peppers
• 1/2 x 540 mL diced tomatoes
• 1/4 cup extra virgin olive oil
• 1/3 cup yellow onion (minced)
• 2 tbsp carrot (finely minced)
• 2 tbsp celery (finely minced)
• 1/4 lb mild Italian sausage (casing removed, chopped)
• 1/4 cup red wine
• 1 1/2 cups whole tomatoes (milled to remove seeds)
• 1 1/2 cups chicken broth
• salt and pepper (to taste)
• 1 tbsp butter
• 450 g penne rigate (or rigatoni)
• 1/3 cup parmesan cheese (grated)

Instructions

1. Heat the oil in a large skillet over medium heat and cook the onion, carrot and celery 6-7 minutes, until soft and lightly golden.
2. Raise the heat, add the sausage and break it up with a spoon, cooking 2-3 minutes until it loses its raw colour.
3. Add the red wine and cook until almost evaporated.
4. Add the roasted peppers and diced tomatoes, cook a few minutes, then add the milled whole tomatoes and broth; season.
5. Bring to a boil, then reduce and simmer uncovered 15-20 minutes.
6. Stir in the butter and turn off the heat.
7. Cook the pasta until al dente, drain, and toss with the sauce and parmesan; adjust seasoning and serve.

Cooking Tips

• Brown the sausage well for flavour
• Cook the soffritto slowly until soft
• Reduce the wine before adding tomatoes
• Mill the whole tomatoes for a smooth sauce
• Finish with butter and parmesan for richness