Prep time: 15 Minutes
Cook time: 10 Minutes (sausage), 42 Minutes (sauce) 10-12 Minutes (noodles)
**Times are approximate.
Serves 3-4 persons.
1 lb Penne Rigate
1 Beef Smoked Sausage (Hillshire Farm)
1 Small drained can of Chunky Portabella Mushrooms
45oz Container of Ragu Chunky Tomato, Garlic and Onion
2 Shots of Captain Morgan Private Stock Rum
2 Table Spoons of Worcestershire Sauce
1 Teaspoon of Fennel Seed
2 Teaspoons of Italian Seasoning
1/2 Teaspoon Garlic Powder
4 Quarts of water (To boil Penne Rigate)
Preheat a large pot at 50% heat on the stove.
Start by cutting the beef smoked sausage into thin slices.
Add the sliced sausage and 1 teaspoon fennel seed to the pot and stir, allowing the sausage to brown.
After the sausage has browned add 2 Table Spoons of Worcestershire Sauce and 2 Shots of Captain Morgan Private Stock Rum.
Bring to a boil then add the small drained can of Chunky Portabella Mushrooms.
Turn to low heat and allow to simmer for about 10 minutes stirring occasionally.
Slowly add the container of Ragu spaghetti sauce, being careful not to splash it around.
Add 2 Teaspoons of Italian Seasoning and 1/2 Teaspoon Garlic Powder.
Stir in the Italian seasoning and garlic powder.
Cover the pot with its lid.
Bring the mixture to a boil, then turn to low heat and allow sauce to simmer for 30 minutes.
Be sure to stir occasionally to keep the sauce from burning.
After the Penne Rigate is drained carefully add it to the sauce pot avoiding splashing the sauce.
Stir the Penne Rigate into the sauce and remove from heat.
Step 11: Penne Rigate With Rum Smoked Sausage in Tomato Pasta Sauce
Serve and Enjoy!
** This is best served with a side of garlic bread.