Recipe: Italian Sausage and Tomato Sauce [edit]

Step 1

1. In a wide-bottomed pan or skillet with high sides over medium heat, brown sausage for about 5 minutes.

Step 2

2. Push sausage to side of pan. Add onions and garlic; sauteein sausage fat about 2 minutes. Pour off all but a thin film of fat.

Step 3

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.

Step 4

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).

Step 5

5. To serve: Cook 8 ounces ziti or rigatoni, following package directions.

Step 6

Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta cheese.

Step 7

Makes 4 cups.

Step 8

* 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 0F 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.