• Lisa

Nordstrom Cafe's Penne Bolognese

From the Nordstrom "Family Table Cookbook.”

Roasted red bell pepper is one of the ingredients that make this dish so rich in flavor. I’ve made this without roasting the pepper (only once when I was in a hurry) and though still good, it wasn’t the same.


1 red bell pepper

1 lb. spicy Italian sausage, bulk

2 Tbsp. olive oil

1 Tbsp. Italian herb seasoning*

2 cloves minced garlic

1/4 tsp. red pepper flakes

1 can (28 oz.) crushed San Marzano tomatoes

3/4 cup heavy cream*

2 Tbsp. parsley, chopped

1 lb. penne pasta

Fresh Parm for serving


Roast the red pepper: Place the red pepper on the oven rack, 8 inches from the broiler. Broil, turning once or twice, until the skin is blackened and blistered, 10 minutes. Transfer to a bowl and cover with plastic wrap. After 20 minutes, peel and seed the pepper. Cut into small strips and set aside.

Bolognese sauce: Cook the sausage in a large pot over medium-high heat for 10 minutes, breaking up large pieces with a wooden spoon. Transfer to a bowl and pour off all but a tablespoon of the fat.

Add the Italian seasoning, garlic and pepper flakes. Cook and stir 1 minute.

Add tomatoes and their juices, sausage and red pepper. Simmer for 15 minutes.

Add heavy cream, cook and stir 10 minutes more. Stir in the parsley. Cover and reduce heat.

Boil penne according to package directions. Drain and add to the Bolognese sauce, tossing well to combine. Serve with Parm shavings.

*Substitute for Italian herb seasoning: 1/2 tsp. each of basil, oregano, thyme, rosemary and parsley flakes.

*3/4 cup of heavy cream OR 1/2 cup heavy cream + 1/4 cup milk

2,111 views0 comments

Recent Posts

See All

Ellen and Howie lived on St. Paul’s east side in a modest house, in a neighborhood with large elm trees lining the boulevard. They owned the house, a car, and not much else. Both had left school after