Ekone Mussels in Marinara and Sausage Pasta

Ingredients:

• 2 tins Ekone Mussels in marinara
• ½ pound loose mild Italian sausage
• 1 tablespoon extra virgin olive oil (plus extra for serving)
• 5 garlic cloves, thinly sliced
• ½ cup yellow onion, thinly sliced
• 1 whole roasted pepper, roughly chopped
• 1 tin (14.5 oz) chopped tomatoes
• ½ cup dry white wine
• ½ pound penne noodles
• ¼ cup Italian parsley, chopped
• Salt and pepper, to taste

(Serves 2-4)

Method:

In a sauté pan over medium-low heat, warm the olive oil. Add the sausage and cook, breaking it into smaller pieces as it browns and renders its fat.

Once the sausage is browned, add the onions and cook until softened and translucent. Stir in the garlic and chopped roasted pepper, cooking for about 5 minutes. Season the mixture with 2 teaspoons of salt.

Add the chopped tomatoes and white wine, stirring to combine. Turn the heat to medium-high and bring the sauce to a gentle boil. After a few minutes, reduce the heat to low and let it simmer for 15 minutes, stirring occasionally to prevent sticking.

Meanwhile, cook the penne in a pot of boiling salted water according to the package instructions. Once cooked, drain the pasta and toss with a drizzle of olive oil. Set aside while the sauce finishes.

Add the mussels, along with their sauce, to the simmering tomato mixture. Stir well and let everything cook together for another 5 minutes so the flavors really meld.

Add the cooked pasta to the sauce and toss to coat thoroughly. Taste and adjust seasoning with salt and pepper as needed. 

To serve, garnish with chopped parsley and a final drizzle of olive oil. Enjoy warm.