Penne alla Montanara Svizzera

1. Make a Napolitano sauce base (onion, garlic, oregano, tomatoes)
2. Cook pasta and potato: 3/4 Penne and 1/4 potatoes. (We used boiled potatoes left over from Rösti so added near the end of cooking the pasta)
3. Add chopped thin Swiss or Italian cooked (not raw) pork sausage (we got ours from Metzgerei Zgraggen in Zürich “Schweinswurstchen“ – they’re the best ) five minutes before finishing to the sauce
4. Serve and top with generous amount of Gruyère/Vacherin grated fondue cheese and pepper

This is an accidentally good Sunday/comfort recipe after we had made some Swiss dishes Fondue and Rösti so had left-over fondue cheese mix and potatoes (a bit inspired by Älplermagronen pasta and potato mix).