Our Family of Brands

Penne with Sausage and Tomatoes

1 Tbsp. olive oil
1 medium onion, chopped
4 Italian hot sausages, casings removed
¼ tsp. The Spice Hunter Crushed Red Chile Pepper
1/3 cup dry red wine
1 (28 oz.) can crushed tomatoes with added puree
2 tsp. The Spice Hunter Mediterranean Marjoram, crumbled
16 oz. penne pasta
Salt and freshly ground pepper
Freshly grated Parmesan or Romano cheese

Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in red chile pepper. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir marjoram into sauce. Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add 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.)