1 lb. Italian sausage (I use mild)
1 lb. penne (or short pasta)
vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 28-oz. can tomatoes (undrained), coarsely chopped (I used a can of diced tomatoes)
2 tsp. dried basil
1 tsp. dried oregano
½ cup chopped fresh parsley (this wasn’t in my previous version of the recipe)
salt and pepper, to taste
2 Tbsp. parmesan (optional, and again it wasn’t in my previous version of the recipe)
In an oiled skillet, cook sausage over medium heat until no longer pink in the middle, about 15-20 minutes. Drain well, cut into thin slices.
Meanwhile, in a large pot of salted boiling water, cook pasta until tender but firm; drain and return to pot.
In an oiled nonstick pan, cook onion over medium heat until tender, about 5 minutes. Add garlic, tomatoes, basil and oregano; simmer uncovered for 10 minutes. Add cooked sausage. Pour over pasta and toss to mix. Sprinkle with parsley, salt and pepper to taste, and parmesan (if using); toss again and serve.
No comments:
Post a Comment