Al Bronzo™ Penne with Creamy Brandy Sauce & Italian Sausage

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Dutch Ovens are excellent conduits of heat allowing flavors of ingredients to meld together to create a delicate rich sauce. Garlic and shallots are caramelized over medium heat in extra virgin olive oil with sea salt. Tomato paste, Italian sausage, brandy, and cream are simmered together with oregano and cracked black pepper. Pasta water is added to the mixture allowing the starch from the pasta to create a glossy sauce. Enjoy this recipe topped with freshly grated Parmigiano-Reggiano and extra black pepper.


Barilla Al Bronzo Penne Rigate pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 7 Servings

Ingredients for Al Bronzo™ Penne with Creamy Brandy Sauce & Italian Sausage: 

  • 1 box Barilla® Al Bronzo™ Penne Rigate pasta
  • 1/4 cup extra virgin olive oil
  • 1 pound Italian Sausage
  • 2 cloves garlic, minced
  • 2 shallots, small dice
  • 1/2 cup tomato paste
  • 1/4 cup Brandy
  • 1 cup heavy cream
  • 2 large sprigs oregano, fresh
  • 1 cup Parmigiano-Reggiano cheese, grated
  • Fresh black pepper and salt to taste
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  • Bring a large pot of water to a boil and season with salt. Cook pasta for one minute less than package directions. Reserve 1 cup of pasta water.

  • Heat a 4-6qt Dutch oven (or heavy-bottomed pot) over medium heat. Brown sausage over medium/high heat until cooked through; remove sausage from pot and set aside.

  • Add olive oil, shallots, and garlic. Cook for about 4-5 minutes until caramelized and tender, stirring often. Season with a good pinch of salt.
  • Stir in tomato paste and cook for another minute or so. Pour in brandy. Simmer for 1-2 minutes.
  • Stir cream into the sauce along with the cooked sausage. Add the oregano sprigs and black pepper. Bring to a simmer. Reduce the heat to low and simmer for about 8 minutes until slightly thickened.
  • Add ½ cup of pasta water and pasta to the sauce. Stir well to combine.

  • Gradually add in cheese, stirring until it melts and the sauce clings to the pasta. (If the sauce is too loose, raise the heat to medium and continue to stir until it thickens. If it is too thick, add in a little more pasta water.)

  • Remove the oregano sprigs. Plate the pasta with more cheese and black pepper cracked over top.

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