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Mrs. Mooney's Penne

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"I have been eating this pasta dish for a good twelve-plus years and making it myself for the last six. Mrs. Mooney is my mom's best friend (and yes, even as an adult I still call her Mrs. Mooney—it's just who she is to me). She's an incredible cook, and this penne is some of her best work. Her secret is a heck of a lot of olive oil and probably even more garlic—'globs and globs of garlic,' as Mrs. Mooney likes to say. She will also tell you that you must use Newman's Own marinara sauce and nothing else. It has to be Newman's. No arguing. When I'm properly organized, I always make the penne sauce the day before I plan on serving it. Allowing it to slowly cook all day long and then sit overnight helps the sauce develop amazing flavor. You can easily make this vegetarian by omitting the sausage—it will still be delish. My brother Malachi insists on having grilled chicken with his penne, so from time I'll serve some grilled chicken alongside the penne."

List of Ingredients

â—¦ 2 cups extra-virgin olive oil
â—¦ 25 to 30 cloves garlic, finely chopped
â—¦ 1 tablespoon dried oregano
â—¦ 1 tablespoon dried basil
â—¦ 1 tablespoon dried parsley
â—¦ Pinch of crushed red pepper flakes
â—¦ 2 (24-ounce) jars Newman's Own Marinara
â—¦ Kosher salt and freshly ground black pepper
â—¦ ¾ pound spicy Italian sausage, casings removed
â—¦ Parmesan cheese rind (optional)
â—¦ 1 pound penne pasta
â—¦ Grated Parmesan, fresh herbs, and crusty bread, for serving


Recipe

In a large saucepan, combine the olive oil, garlic, oregano, basil, parsley, and red pepper flakes. Cook over medium-low heat, stirring often, until the garlic is golden and caramelized, 10 to 15 minutes, taking care not to burn it. Carefully add the marinara sauce and season with salt and black pepper. Stir to combine—it will seem as if the ingredients aren't coming together, but don't worry.

Using your hands, roll the sausage into tiny grape-size meatballs and place them in the pot. Stir to combine and then add the Parmesan rind (if using). Partially cover the pot, reduce the heat to low, and cook for at least 3 hours or up to all day, stirring every hour or so.

When ready to serve, bring a large pot of salted water to a boil over high heat. Add the penne and cook until al dente according to the package directions. Drain and divide the hot pasta among six plates or bowls. Top with a generous amount of the sauce. Garnish with grated Parmesan and fresh herbs. Serve with crusty bread to soak it all up!

Serves 6 to 8