Name: Penne L'arrabiata
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

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

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