Sweet Italian Sausage over Penne (like Park And Orchard)
Park and Orchard originally opened on the corner of Park Avenue and Orchard Street in East Rutherford. I didn’t know about the place until it moved to 240 Hackensack Street. Sadly they closed in 2015. I became a regular fixture at the bar as they had an award winning wine list and always had several reds and whites by the glass. I tasted nearly everything on the menu. In my opinion, the best item on the menu was the “Le Ruth’s Crawfish Pasta”. I will begin experimenting to replicate this dish, but until then, enjoy this.
There were two chicken sausage entrees that were similar, but one was spicy sausage over linguine and one was sweet Italian sausage over penne. While I’m certain that this dish is not the same recipe, it reminds me very much of the sweet Italian sausage over Penne entrée from Park and Orchard.
Mine is mostly tomato where as theirs was not.
Here it is – and oh by the way – I may add or remove ingredients per what happens to be in the kitchen. There is no reason to require nor to omit some manila clams, still delicious, just changes the dish. Bottom line, I’m trying to take whatever is in the fridge and turn it into deliciousness.
1 28 oz can of crushed tomatoes
Generous amount of olive oil (probably 2 oz)
2 TBS crushed garlic
5 Fully cooked sweet Italian sausages. Sliced into bite sized chunks
Fresh parsley and basil if you’ve got it. (OR) 1 TSP dried parsley 2 TSP dried basil
1 TSP Italian seasoning
1 TSP kosher salt
A few grinds of fresh black pepper
1 sweet red bell pepper (if you have it or not)
Method:
Preheat the oven at 350° F
Place the 5 sausage links in a no stick pan and place it in the oven. Cook the sausage for about 30 – 45 minutes and then remove it and let it cool.
Sauté the garlic in the olive oil for a few minutes until it releases its aroma and softens a bit but do not add color. Add the bell pepper when it starts to sizzle.
Add the spices and herbs, stir and sauté for about 30 seconds, just to get the aromas.
Add the crushed tomatoes.
While the tomatoes are simmering, slice the sausages into bite sized pieces and add them to the tomato sauce.
Simmer the sauce with the sausages in it for about an hour maybe more, you be the judge.
You could also finish the dish with some vinegar peppers – I did not
Of course Penne or some other short pasta
Cheese of your choice to top – I used fresh grated Parmigiano Reggiano
Kiss yourself for making deliciousness
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