Italian Sausage And Tomato Pasta Sauce

Directions

1. 1. In a wide-bottomed pan or possibly skillet with high sides over medium heat, brown sausage for about 5 min.
2. 2. Push sausage to side of pan. Add in onions and garlic; saute/fry in sausage fat about 2 min. Pour off all but a thin film of fat.
3. 3. Add in tomatoes and Marsala to pan. If using dry basil, add in it now. Cook over medium heat till sauce reduces and thickens, about 5 - 10 min.
4. 4. Stir in fresh basil or possibly parsley. Season to taste with salt and pepper, if necessary. Use immediately or possibly cold to room temperature and chill or possibly freeze (see Timesaver Tip).
5. 5. To serve: Cook 8 ounces ziti or possibly rigatoni, following package directions.
6. Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta cheese.
7. Makes 4 c..
8. Timesaver Tip: Sauce can be made up to 2 days ahead, covered and refrigerated, or possibly it can be frzn. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month. To serve, defrost sauce 15 to 20 min in microwave oven on Defrost setting, or possibly thaw in refrigerator 8 to 24 hrs. Gently hot sauce in saucepan or possibly in a microwave oven on 50% power till heated through, 3 to 5 min. Stir sauce several times during microwave defrosting.
9. NOTES: This sauce is good with ziti or possibly rigatoni; see step 5 for instructions on cooking the pasta. You can use the food processor to mince the garlic, slice the onion, and chop the herbs.