Careme

Instructions

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

1. 1.

   Core and dice 1 lb Roma tomatoes into roughly 1/2-inch pieces, keeping their juices. Thinly slice 2 cloves peeled garlic. Pick the leaves from 0.5 oz fresh basil and tear them, setting a few leaves aside for plating.

2. 2.

   Remove the casings from 8 oz Italian chicken sausage, if present. No additional meat salt is needed because the sausage is already seasoned.

3. 3.

   Bring 2 quarts water to a boil in a pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until browned.

4. 4.

   Reduce the skillet heat to medium. Add the sliced garlic and stir for 30 seconds. Add the diced tomatoes and their juices, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally and crushing some tomatoes with a spoon, until juicy and lightly thickened. The largest sausage pieces should reach 165°F. The modest sauce seasoning accounts for the seasoned sausage and salted pasta water.

5. 5.

   While the sauce simmers, add 2 tablespoons plus 1/4 teaspoon fine sea salt to the boiling water. Add 6 oz dry penne and cook until 1 minute short of the package’s al dente timing. Reserve 1/2 cup pasta water, then drain.

6. 6.

   Add the drained penne and 2 tablespoons reserved pasta water to the tomato-sausage sauce. Toss over medium heat for 1–2 minutes until the pasta is al dente and coated. If needed, add reserved pasta water 1 tablespoon at a time, using no more than 2 additional tablespoons. Remove from the heat and fold in the torn basil, keeping the reserved leaves for serving.

7. 7.

   Divide the pasta between two shallow bowls, spooning the sausage and tomato sauce evenly over each. Finish with the reserved basil leaves and serve immediately.

Want more detail? See the temperature guide.