| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Mild or hot fresh Italian |
|
|
Sausage — cut into 3/4" |
|
|
Pieces |
| 1 |
lg |
Onion — thinly sliced |
| 3 |
lg |
Garlic cloves — minced |
| 1 1/2 |
lb |
Fresh tomatoes, peeled — |
|
|
Coarsely chopped |
| 1/3 |
c |
Marsala wine |
| 1/4 |
c |
Fresh basil leaves |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
INSTRUCTIONS
1. In a wide-bottomed pan or skillet with high sides over medium heat,
brown sausage for about 5 minutes.
2. Push sausage to side of pan. Add onions and garlic; saute in sausage fat
about 2 minutes. Pour off all but a thin film of fat.
3. Add tomatoes and Marsala to pan. If using dried basil, add it now. Cook
over medium heat until sauce reduces and thickens, about 5 to 10 minutes.
4. Stir in fresh basil or parsley. Season to taste with salt and pepper, if
necessary. Use immediately or cool to room temperature and refrigerate or
freeze (see Timesaver Tip).
5. To serve: Cook 8 ounces ziti or rigatoni, following package directions.
Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta
cheese.
Makes 4 cups.
* Timesaver Tip: Sauce can be made up to 2 days ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To serve,
defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, or
thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in a
microwave oven on 50% power until heated through, 3 to 5 minutes. Stir
sauce several times during microwave defrosting.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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