Italian Sausage and Tomato Sauce

Photo: flickr user nyaa_birdies_perch

Ingredients

1 1/4 pounds mild or hot fresh Italian sausage, cut into ¾" pieces

1 lrg onion, thinly sliced

3 lrg garlic cloves, minced

1 1/2 pounds fresh tomatoes, peeled, coarsely chopped

cup marsala wine

1/4 cup fresh basil leaves

salt and freshly ground pepper, to taste

Preparation

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; sauteein 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 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