Recipe Archives->Pasta->Pasta Nanci

Pasta alla Nanci
Makes 4 to 6 servings

1/2 pound Italian sausage
1/4 cup olive oil
4 cloves garlic, sliced
1/4 teaspoon red pepper flakes
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 1/2 pounds tomatoes, peeled and diced
Salt
1 pound pasta, such as penne, pennette or rigatoni
2 tablespoons chopped fresh basil

Bring just enough water to cover sausage to boil in small saucepan.
Add sausage and cook 5 minutes.  Drain and place in bowl of cold
water.  When sausage is cool enough to handle, cut into thin slices
and set aside.  Heat olive oil over medium heat in large skillet.
Add garlic and red pepper flakes.  Cook 3 minutes.  Add sausage
and sun-dried tomatoes.  Cook, tossing well, until sausage starts
to brown, about 3 minutes.  Add diced tomatoes and 1/4 teaspoon
salt.  Toss and cook until sausage is well browned, about 5 minutes.
Cook pasta, drain well and return to pot.  Add sauce gradually
along with basil, tossing well to coat pasta.  Cook on medium heat
2 minutes.  Serve at once.

Printable version: pasta-nanci.txt.