Source: "Stir" by Barbara Lynch
I feel like I've made recipes that hit on either side of this before, certainly it feels and tastes very familiar. But most importantly, it tastes really, really good. It's a great iteration of whatever previous recipes I've made that fall into this category.
You brown four cloves of garlic, one chopped onion and a package of Italian sausage in enough olive oil to coat a pan, breaking up the sausage as you go. Add a cup of red wine and reduce. Then stir in two cans of diced tomatoes and a sprinkle of red pepper flakes while the pasta cooks. (It calls for rigatoni; I used whole wheat penne.) Toss the drained pasta along with the sauce, a can of drained cannellini, some butter, a half cup of grated Parmesan cheese and fresh basil, salt and pepper to taste, with more cheese and basil for garnish.
Click here for the full recipe and here for the book. I haven't explored much in this book, but plan to now.
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