| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Extra virgin olive oil |
| 4 |
|
Cloves garlic; minced, up to 6 |
| 16 |
oz |
Penne pasta |
| 10 |
oz |
Diced Roma; (plum) tomatoes |
| 2 |
oz |
Finely cut basil |
| 4 |
|
Dried chile peppers; up to 6 |
| 8 |
oz |
Italian sausage; up to 10 |
INSTRUCTIONS
1. Bring 1.5 gallons of salted water to a boil; add pasta, cook until al
dente (do not rinse!)
2. In a medium saucepan, saute the minced garlic in olive oil until golden
3. Add diced tomatoes, crushed red peppers, and crumbled sausage and saute
for 3-4 minutes, stirring occasionally
4. Add the finely shredded basil and serve on top of the penne pasta
5. Top with grated parmigiana reggiano (optional)
Notes: serves two; recommended wine is a southern Italian chianti
Posted to KitMailbox Digest by "Bright W. Larkin" <bright@twave.net> on
Jun 1, 1998
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”