| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
March 1990 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 4 |
|
Italian hot sausages; casings removed |
| 1/4 |
ts |
Dried red pepper flakes |
| 1/3 |
c |
Dry red wine |
| 1 |
|
28 ounce can crushed tomatoes with added |
|
|
; puree |
| 2 |
ts |
Dried marjoram; crumbled |
| 8 |
oz |
Penne pasta |
|
|
Salt and freshly ground pepper |
|
|
Freshly grated Parmesan or Romano cheese |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium heat. Add onion and cook until
tender, about 8 minutes. Add sausage and cook until no longer pink,
breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and
boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat
and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
Cook penne in large pot of boiling salted water until just tender but still
firm to bite, stirring occasionally. Drain well. Return penne to pot. Add
half of sauce and stir to coat. Season with salt and pepper. Transfer to
large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up
to 2 months in covered container.)
2 servings; can be doubled or tripled.
Bon Appetit March 1990
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