Quick Pasta Italiano Print Email

1-2 TBS olive oil
1 small onion, minced
2-3 cloves garlic
1 lb Italian sausage, loose
1/2-cup red wine, Marsala or stock
1 large can (28 oz) Italian Tomatoes
pinches of thyme and oregano
2 TBS minced Italian parsley
sliced mushrooms
cream (optional)
8-12 oz penne, rigatoni or ziti

In a large saute pan, cook onion and garlic to soften, add Italian sausage, chopping finely. Add mushrooms and saute 2-4 minutes.

Add stock or wine and scrape bottom of pan clean with a wooden spoon. Add tomatoes, crushing by hand and chopping with spoon, along with herbs, mushrooms and other flavor enhancers (such as chopped olives, capers, anchovies, or canned clams).

Simmer to thicken, tasting and adjusting with seasoning. Stir in cream (if using). Toss in pasta, adding splashes of pasta cooking water as needed. Serve with a salad and rustic bread. -Chef Mick Rosacci, Tony's Market

* In a real hurry: Omit garlic, onion, tomato, stock, wine and herbs, substituting with Tony's Marinara sauce.

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