Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Extra virgin olive oil |
| 4 | Cloves garlic; minced, up to 6 |
| 16 ounces | Penne pasta |
| 10 ounces | Diced Roma; (plum) tomatoes |
| 2 ounces | Finely cut basil |
| 4 | 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