Directions

Make the sauce:

1. In a large pot over medium heat, add oil.
2. Add onion and garlic to the pan and cook down for 3 to 4 minutes.
3. Add crushed tomatoes, salt, pepper, sugar and fresh basil. Stir and reduce heat to low. Simmer while preparing the rest of the dish.

Make the baked penne:

1. Preheat oven to 375 F.
2. In a skillet over medium heat, brown the sausage (no oil is necessary as sausage gives off fat). Don't overcook because the sausage will dry out, just cook until it turns light brown.
3. After the sausage is cooked, crumble to desired consistency. We like ours a little chunkier.
4. In a large pot, bring water to a boil and cook the pasta until al dente, approximately 10 minutes. Remove from heat and drain the pasta, set aside.
5. In a large bowl, combine the sausage, pasta, mascarpone cheese, mozzarella and Romano cheeses. Add salt and pepper, to taste.
6. In a 13-by-9-inch baking dish, coat the bottom of the pan with some sauce.
7. Add the sausage mixture to the baking dish.
8. Top with additional sauce, and mozzarella and grated cheeses.
9. Bake for 40 to 50 minutes. We love to throw on the broiler at the end until crispy!
10. Save extra sauce for spaghetti or try our Chicken Parmigiana recipe.