Marinara Sauce with Sausage and Penne Pasta

Ingredients Tomato Sauce:

Yield: 3 1/2 quarts

1/4 cup olive oil

1 large onion, sweet, diced

4 cloves garlic, minced

6 tetra packs of Pomi strained tomatoes (26.46 oz each)

1 quart chicken stock or broth

2 bay leaves

2 Tablespoons oregano, dried, Greek

1 teaspoon salt, Kosher

black pepper, fresh ground

2 lbs. Italian sausage bulk

Ingredients for the Finished Pasta:

Yield: 4 large servings or 8 medium servings

1 lb. Penne pasta

2 Tablespoons olive oil

4 cups Marinara sauce(above)

Method for the sauce:

1. In a 4 quart pot heat 2 Tablespoons olive oil, add the bulk sausage and cook until completely cooked through. Drain the fat and remove the sausage from the pan set aside.

2. In the same pot heat 2 Tablespoons of olive oil, add and onion; cook over medium heat until the onion becomes translucent. Add the minced garlic and cook just until the garlic begins to brown. * Burnt garlic can ruin the sauce.

3. Add the tomatoes and chicken broth to the onions. Add the sausage, bay leaves, oregano, salt, pepper and bring to a simmer.

Method for Penne Pasta:

1. Cook Penne pasta in boiling salted water to al dente (this mean cook so there is still a bite in the pasta, not over cooked)

2. Drain and toss with olive oil.

3. In a large sauté pan bring 4 cups of above sauce to a simmer. Add pasta and toss.

Enjoy!