Don't be afraid of the word 'Bolognese' in the title; this isn't a Sunday gravy that's going to have you waiting hours and hours to finish. But Dan Wood (the chef who contributed this dish to our Nordstrom Family Table Cookbook) has a couple tricks up his white sleeves that won't have you compromising one bit on flavor. Everyday ingredients make this an easy weeknight recipe for a satisfying pasta dinner, with a meaty sauce that even an Italian grandma would approve.

Penne with Bolognese Sauce
From the Nordstrom Family Table Cookbook; served at Market Place Café and Ruscello
(Serves 6)

Bolognese Sauce
1 red bell pepper
1 pound hot Italian sausages, casings removed
2 tablespoons extra-virgin olive oil
1 tablespoon Italian herb seasoning
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1 can (28 ounces) plum tomatoes in juice, preferably San Marzano, crushed by hand and juices reserved
3/4 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

1 pound penne pasta
Freshly grated Parmigiano-Reggiano cheese for serving

1. To start the Bolognese sauce, position a broiler rack 8 inches from the source of heat and preheat the broiler. Place the bell pepper on the rack and broil, turning occasionally, until the skin is blackened and blistered, 10 to 12 minutes. Peel and seed the bell pepper. Cut into strips about 1/4-inch wide and 1 inch long. Set aside.

2. Cook the sausage in a large, heavy pot over medium heat, stirring occasionally and breaking up the meat with the side of a wooden spoon, until lightly browned, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate. Pour off all but 2 tablespoons of the fat from the pot.

3. Add the oil, Italian seasoning, garlic and pepper flakes (if using), and return to medium heat. Cook, stirring occasionally, until the garlic is golden, about 1 minute. Add the tomatoes with their juices, the sausage and roasted pepper strips. Bring to a simmer over medium heat, scraping up any browned bits in the bottom of the pot with a wooden spoon. Reduce the heat to medium-low and simmer, stirring occasionally, until lightly thickened, about 15 minutes. Add the heavy cream and cook, stirring occasionally, for an additional 10 minutes, or until the sauce is lightly thickened. Stir in the parsley. Season with salt and pepper. Reduce the heat to low and keep warm.

4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook according to the package directions until al dente. Drain well. Return the pasta to its pot and add the sauce. Toss well.

5. Divide the pasta evenly among warmed bowls. Serve hot, with the Parmigiano cheese passed on the side.

-Jeff Powell