Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the fresh ingredients:

   • Core and dice 1 pound Roma tomatoes into 1/2-inch pieces.
   • Remove the casings from 8 ounces chicken sausage.
   • Mince 3 garlic cloves.
   • Tear or thinly slice 1/4 ounce basil leaves.

   Set each prepared ingredient aside separately.

2. 2.

   Bring 2 quarts water to a boil in a medium pot. Stir in 1/4 cup Diamond Crystal kosher salt flakes.

3. 3.

   Meanwhile, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1/4 cup plain breadcrumbs and cook, stirring, until crisp and golden, about 3 minutes. Transfer the toasted breadcrumbs to a bowl.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil in the same skillet over medium-high heat. Add the prepared sausage and cook while breaking it into bite-size crumbles until lightly browned, about 4 minutes. Stir in 1 teaspoon fennel seeds, 1/4 teaspoon red pepper flakes, and the prepared garlic; cook for 30 seconds. Add 1 tablespoon tomato paste and cook until brick red, about 1 minute.

5. 5.

   Add the prepared tomatoes, 1/2 teaspoon Diamond Crystal kosher salt flakes, 2 tablespoons capers, and 1 teaspoon red wine vinegar. Simmer over medium heat until the tomatoes become saucy and the sausage registers 165°F, 8–10 minutes.

6. 6.

   While the sauce simmers, add 6 ounces penne to the boiling water and cook until 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain the penne.

7. 7.

   Add the drained penne and 1/2 cup reserved pasta water to the skillet. Toss vigorously over medium heat until the pasta is al dente and coated in a glossy sauce, about 2 minutes, adding up to 1/2 cup more reserved pasta water if needed. Fold in the prepared basil.

8. 8.

   Divide the Sicilian penne between two shallow bowls and finish with the toasted breadcrumbs.

Want more detail? See the temperature guide.