• Ingredients
  • I lb penne (ziti, rigatoni, or your favourite shape)
    2 large links hot chouriço sausage, cut in pieces
    I tbs olive oil
    I medium onion
    2-3 cloves garlic
    28-oz tin of Italian-style tomatoes, seeded, chopped (save the juices)
    I tsp fresh rosemary leaves
    2 tsp fresh thyme leaves
    6 fresh basil leaves
    I tbs parsley, minced
    salt and freshly ground black pepper to taste
  • 1/4 cup grated Pecorino Romano or Parmesan cheese
  • Method
  • Sauté the sausage pieces in the olive oil until browned on the edge .
  • Remove with a slotted spoon.
  • In the same pot, sauté the garlic and onions in the remaining oil until softened.
  • Add herbs and heat them for a minute. Add the tomatoes , some reserved juices, and stir well. Simmer for 20 minutes, stirring occasionally.
  • Return the sausage pieces to the pot and cook another 5 minutes. Adjust seasonings.
  • Cook the pasta in plenty of well-salted boiling water until al dente, or just cooked.
  • Drain and toss with the chouriço tomato sauce.
  • Serve in warmed bowls (yields 4 servings)