To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 160°F (71°C).
In a zip-lock bag, put the sausages with the beer and salt.
For the ‘Water displacement’ technique, you will need to close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely into the sous vide container. Leave the sausages to cook for 45 minutes (You have up to 3-4 hours)
Meanwhile, you should start cooking the Penna pasta according to the instructions on the bag, till al dente. Set aside after straining.
When the sausages are done, remove them from the zip-lock bag and start drying each one well with paper towels.
Slice each one into 1/2 –inch pieces. (make sure to constantly dry each slice with paper towels)
Add the sliced pieces into a hot skillet containing ½ tablespoon of olive oil on a medium flame. Sear the sausage slices for 2-3 minutes. ( you can grill the sausages before cutting and searing them)
Add the rest of the oil into the skillet after the slices are browned enough and removed. Proceed by adding the onions and the Italian seasoning. Leave them for a few minutes on the medium flame, then add the garlic, crushed tomatoes, and sauté for a few more minutes.
Add the chicken broth and leave them on the flame to thicken and form the delicious sauce I mentioned before!
Dump back the sausage slices and the cooked pasta. Mix well all the content of the skillet with the sauce. Sprinkle salt and pepper to taste.
Dish up the Pasta with Italian sauce. Don’t forget to garnish it with the chopped parsley and parmesan cheese. Enjoy!