Penne l'arrabiata

Yield: 1 Servings

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

1. Bring 1½ 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@...> on Jun 1, 1998

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