I made a similar sausage penne dish a few months ago. This time I wanted to make it a cream sauce to go with it. And Red Cat… okay, so I was drinking some Red Cat and impulsively poured some in the pan, but I love cooking with Red Cat. I also wanted to use red bell peppers, but the orange bell pepper were on sale, and looked much more fresh. I took the picture with really harsh lighting late last night, so my photo isn’t the best.
1 lb. ground turkey sausage, 1 lb. penne, 1 shallot (minced), 2 diced yellow bell peppers, 1 c. Red Cat wine, 1 pint heavy cream, 1/3 c. flour, fresh ground sea salt, fresh cracked black pepper
Preheat oven 350°F. Cook penne according to package. Drop sausage by the spoonful into pan of shallow water and simmer until meat is done (water should be gone, if not drain water). Remove sausage from pan then add wine and deglaze pan. Toss in shallots, salt and Red Cat and simmer. Add heavy cream and flour and whisk together. Cook over medium heat until thickened. Toss together sausage, penne and pepper and pour into baking dish. Sprinkle with pepper. Top penne with cream sauce and bake for about 25 minutes. Serve hot with garlic bread and fresh grated pecorino romano.
This is a great meal to make ahead and freeze, simply defrost and bake.
What’s for dinner tonight?