Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Spicy fresh italian |
| \N \N | Sausages |
| 1 clove | Garlic, minced |
| ¼ cup | Dry white wine |
| 1 teaspoon | Extra-virgin olive oil |
| 3 cups | Tomato sauce, homemade |
| ¼ cup | Chopped fresh basil |
| 1 pounds | Penne |
| ¼ cup | Freshly grated parmesan |
| \N \N | Cheese |
In large skillet over medium-high heat, cook sausages until browned, about 5 minutes. Slice into ¼ inch thick rounds. Return to skillet; cook about 7 minutes or until no longer pink inside. Stir in garlic; cook 1 minute or until golden. Add wine, stirring to scrape up brown bits from skillet. Cook 5 minutes or until liquid is almost absorbed. Add olive oil and tomato sauce. Bring to boil, reduce heat and simmer about 5 minutes. Stir in basil. Meanwhile, cook penne in large pot of salted boiling water, about 8 minutes, or until tender but firm. Drain. In large bowl, toss pasta with sauce. Top with parmesan cheese. From Kit Kat Restaurant, Toronto, Ontario.