Penne with sauce

Before you start cooking this Italian dish, we prepare the ingredients:

- cut the sausage into circles,

- peel and finely chop the onion,

- peel the garlic cloves and chop with a knife,

- basil is washed, dried with napkins and finely chopped (we leave part of the twigs to decorate the finished dish plus some chopped leaves - for the same purpose),

- tomatoes are washed, wet with a napkin. Tomatoes for this dish are best to choose varieties of perino - they are miniature, quite hard, fleshy,

- three parmesan cheese on a coarse grater.

And now you can proceed directly to cooking the dish:

1. Pour water into a large saucepan, add salt to it, put it on a high heat. When the water boils, pour out the penne, mix and reduce the heat to medium. We cook the pasta until al dente - the degree of readiness, literally translated as "by the tooth". That is, when inside the pasta remains as if undercooked, harsh. Drain the water from the pan.

2. We put a large frying pan on high heat, put the chopped sausage in it and fry it for 3 minutes, constantly stirring. During this time, the sausage will turn brown. Using a slotted spoon, we transfer the sausage to a plate, and drain the melted fat from the pan.

3. Return the pan to the fire, add onion and garlic to it. Stirring, cook them for 5 minutes - the onion should soften. Spread the tomatoes (whole) and sausage, cook for another 5 minutes, stirring from time to time. Add tomato paste, mix everything well. Pour the cream, stir again and bring them to a boil. Cook everything together for 2 minutes (until the sauce thickens).

4. Spread in the penne sauce and chopped basil, mix. We arrange the penne on serving plates, sprinkle with grated parmesan, chopped basil and decorate with whole twigs.

We serve to the table immediately.Bon appetit!