How to Make PENNE ALLA RUSTICA by Mammas Silvia's Italian Kitchen

Add 2 ounces of grilled Italian sausage to the pan.

Add 1 ounce of roasted eggplant and 1 ounce of diced red peppers to the pan.

Add 0.5 ounce of diced white onion to the pan.

Drizzle the pan with extra virgin olive oil.

Saute the vegetables until the onion is translucent and the peppers are cooked.

Add 1 teaspoon of minced garlic and sweat the garlic.

Add 2 tablespoons of tomato conquerque to the pan.

Add a pinch of fresh Italian basil and a hint of marinara sauce.

Add a pinch of pecorino cheese to the mixture.

Warm 4 ounces of cooked penne in boiling water.

Drain the excess water from the pasta and add it to the pan.

Toss the pasta to combine, taking care not to ignite the oil in the pan.

Add a pinch of salt and toss the pasta to combine again.

Serve in a pasta bowl, adding some height to the plate.

Sprinkle with additional grated pecorino cheese.

Garnish with a pinch of minced Italian parsley and a sprig of Italian parsley or fresh Italian basil.

Spice Level:

Dietary

Allergens