Penne pasta is a perfect budget-friendly, midweek meal.
My carb-avoiding sister couldn’t resist it.
My father declared it a triumph!
Simply Recipes / Elise Bauer
Diligent Dad supplied a few notes and it all came back to her.
Tip for the Meat Sauce
The main trick to this penne pasta recipe?
Sufficiently browning the meat for the meat sauce!
Simply Recipes / Elise Bauer
If the mixture seems dry, stir in a splash of water or milk to loosen it up again.
The meat sauce also freezes quite well, though not with the pasta.
Add a splash or two of water or milk to loosen up the sauce if it seems dry.
Simply Recipes / Elise Bauer
Once the water is boiling, salt it with 2 tablespoons of salt.
Once the water returns to a boil add the pasta to the pot.
Leave uncovered, let cook on high heat with a vigorous boil.
Elise Bauer
Once you’ve started to heat the water, start working on the sauce.
Heat olive oil in a very large skillet on medium heat.
Add the chopped onion, Italian seasoning and red pepper flakes.
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Cook for 5 minutes, stirring occasionally, until the onions are softened.
Add the garlic, fresh thyme, season with salt and pepper.
Cook for an additional minute, until the garlic is fragrant.
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Remove from heat and set aside.
Heat a large cast iron pan on high heat.
Salt the bottom of the pan generously.
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(You may need to work in batches; do not crowd the pan.)
You want the meat to get well browned.
The residual heat in the pan will finish cooking the meat.
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Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces.
Add a teaspoon of sugar.
Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.
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Once the sauce has simmered for 15 minutes, adjust seasonings.
Add salt and pepper to taste.
Add a little more sugar if the sauce is too acidic.
Add more tomato sauce if the sauce is a little dry.
Stir in the cooked penne pasta.
Sprinkle with chopped parsley.
