A filling pasta meal with a thick, meaty sauce and a little kick!
INGREDIENTS
Servings: 8
Hot Italian sausage
1 lb., casings removed
Red onion
2/3 cup, small chopped
Garlic
3 cloves, minced
Capers
1 tbsp., minced
Whole peeled tomatoes
1 28-oz can, mashed, liquid reserved
Crushed tomatoes
1 (14.5 oz) can
Tomato sauce -1 8-oz can
Red wine
1.2 cup
Dried basil
1 tsp.
Dried parsley
1 tsp.
Dried oregano
½ tsp.
Crushed red pepper
¼ tsp.
Ground black pepper
¼ tsp.
Salt
to taste
Uncooked ziti pasta
1 package (16 oz.)
Pecorino Romano cheese
½ cup, grated
DIRECTIONS
- Cook sausage, mashing it with a wooden spatula, in a non-stick skillet until no longer pink.
- Add red onions, capers, and garlic, mix to combine. Cook until the vegetables are tender.
- Add red wine, both kinds of tomatoes plus tomato sauce.
- Season with all herbs, spices, and salt; bring to a boil. Let simmer over low heat for about 40 minutes until the mixture thickens, stirring occasionally.
- Meanwhile, cook ziti according to package directions until al dente.
- Ladle sauce over plates of pasta, sprinkle with Pecorino Romano, and serve.
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