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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med onion minced
- 4 x Italian warm sausages casings removed
- 1/4 tsp dry red pepper flakes
- 1/3 c. dry red wine
- 1 x 28 oz can crushed tomatoes with added puree
- 2 tsp dry marjoram crumbled
- 8 ounce penne pasta
- Â Â Salt and freshly grnd pepper
- Â Â Freshly grated Parmesan or possibly Romano cheese
Direcciones
- Heat oil in heavy large saucepan over medium heat. Add in onion and cook till tender, about 8 min. Add in sausage and cook till no longer pink,
- breaking up with fork, about 6 min. Stir in pepper flakes. Add in wine and boil till absorbed. Fold in crushed tomatoes. Bring to boil, reduce heat and simmer 25 min. Stir 2 Tbsp. marjoram into sauce.
- Cook penne in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain well. Return penne to pot. Add in half of sauce and stir to coat. Season with salt and pepper.
- Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)
- 2 servings; can be doubled or possibly tripled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1275g | |
| Calories 1447 | |
| Calories from Fat 233 | 16% |
| Total Fat 26.76g | 33% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 1570mg | 65% |
| Potassium 3222mg | 92% |
| Total Carbs 242.69g | 65% |
| Dietary Fiber 25.2g | 84% |
| Sugars 11.04g | 7% |
| Protein 54.61g | 87% |
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