Curtis Stone’s Sausage Meatballs and Penne

Bring a large pot of water to a boil. Liberally salt the water and cook penne to al dente.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. With your fingers, break off little pieces of the sausage with its casing to form sausage meatballs, about 4-5 per sausage. Brown the sausage balls on all sides. Add garlic to the pan and cook until slightly brown; deglaze with white wine. Add tomato purée and cook until slightly reduced and the sausage meatballs are cooked through, about 4-5 minutes.