Italian sausage and tomato sauce

 
                      Italian Sausage and Tomato Sauce
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Make-Ahead Dishes                Pasta & Pasta Sauces
                 Sauces & Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  pounds        mild or hot fresh Italian sausage -- cut into 3/4"
 pieces
    1      large         onion -- thinly sliced
    3      large         garlic cloves -- minced
    1 1/2  pounds        fresh tomatoes, peeled -- coarsely chopped
      1/3  cup           Marsala wine
      1/4  cup           fresh basil leaves
                         salt and freshly ground pepper -- to taste
 
 1. In a wide-bottomed pan or skillet with high sides over medium heat,
 brown sausage for about 5 minutes.
 
 2. Push sausage to side of pan. Add onions and garlic; saute in sausage
 fat about 2 minutes. Pour off all but a thin film of fat.
 
 3. Add tomatoes and Marsala to pan. If using dried basil, add it now. Cook
 over medium heat until sauce reduces and thickens, about 5 to 10 minutes.
 
 4. Stir in fresh basil or parsley. Season to taste with salt and pepper,
 if necessary. Use immediately or cool to room temperature and refrigerate
 or freeze (see Timesaver Tip).
 
 5. To serve: Cook 8 ounces ziti or rigatoni, following package directions.
 Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta
 cheese.
 
 Makes 4 cups.
 
 * Timesaver Tip: Sauce can be made up to 2 days ahead, covered and
 refrigerated, or it can be frozen. 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 minutes in microwave oven on Defrost
 setting, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in
 saucepan or in a microwave oven on 50% power until heated through, 3 to 5
 minutes. Stir sauce several times during microwave defrosting.
 
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 NOTES : This sauce is good with ziti or 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.
 Nutr. Assoc. : 3775 0 0 3416 0 0 0