Recipe - Penne Larrabiata

6 tablespoon Extra virgin olive oil
4 Cloves garlic; minced, up to
6
16 ounce Penne pasta
10 ounce Diced Roma; (plum) tomatoes
2 ounce Finely cut basil
4 Dried chile peppers; up to 6
8 ounce Italian sausage; up to 10

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 minced tomatoes, crushed red peppers, and crumbled sausage and saute
for 34 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