2 Italian Sausage Links (.5 lb), Spicy or Mild
1/2 Pound Penne Pasta
1 Tablespoon Extra Virgin Olive Oil
1/8-1/4 teaspoon Crushed Red Pepper
1 Garlic Clove, Minced
7 Ounces Labrosse Farm Original Heirloom Tomato Ketchup*
3 Tablespoons Fresh Basil, Roughly Chopped
2 Tablespoons Fresh Parsley, Roughly Chopped
Kosher Salt and Black Pepper
2 Tablespoons Parmesan Cheese, Grated (optional)
*Hot Curry Ketchup would also be a great in this recipe. Find Labrosse Farm Products here:
- Parker St. Market - West Village, East Side Detroit
- Red Truck Fresh Produce - Gratiot Central Eastern Market
- Detroit Institute of Bagels, Corktown
- The Local Grocer, Flint
- You can also buy directly from Dawn during seasonal appearances at local Detroit Farmer's Markets.
Fill a large pot with water and set over high heat. Bring to a boil.
Place a medium sauté pan over medium high heat. Remove sausage casing and tear links into small pieces as you place them in the pan. Cook until brown, stirring or flipping to brown evenly, about 8-10 minutes. Transfer to a plate of paper towel when done. Save pan.
Once water is boiling, season with salt and stir in the penne noodles. Cook until tender with a slight bite, about 11 minutes or according to package instructions. Strain.
When there is just about 5 minutes left on the pasta, place reserved sausage pan over low heat. Add olive oil and crushed red pepper. Heat for 1-2 minutes then add garlic. Cook over low heat for another 2-3 minutes until garlic is fragrant. Oil can sizzle slightly around the garlic but do not let it get too hot. You don't want the garlic to brown or burn.
Scoop Labrosse Farm Classic Ketchup into pan with warmed garlic. Increase heat slightly and stir until well combined. Add back sausage and stir in fresh herbs. Season with salt and pepper to taste. Remove from heat until pasta is strained. After straining pasta, toss noodles into the tomato sauce. Stir to coat, then scoop onto plates. Sprinkle with grated Parmesan cheese, if desired, and serve warm!