Italian sausage and tomato sauce

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds Mild or hot fresh Italian
Sausage -- cut into 3/4\"
Pieces
1 large Onion -- thinly sliced
3 larges Garlic cloves -- minced
1½ pounds Fresh tomatoes, peeled --
Coarsely chopped
⅓ cup Marsala wine
¼ cup Fresh basil leaves
Salt and freshly ground
Pepper -- to taste

Directions

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

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