One of the easiest dinners to put together after working all day. By the time the water boils and the pasta is cooked the sauce is finished.

Home Cookin Chapter: Recipes From Thibeault’s Table

Italian Sausage with Tomato Basil Sauce
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For Two

2 Italian Sausage
Olive oil
1 to 2 cloves of Garlic
1 Can of Quality Italian Tomatoes
Fennel seed, hot red pepper, dried basil, salt and pepper to taste
Kalamata Olives (optional)
Fresh Basil
Farfalle or other favourite pasta shape.

Par boil sausage to firm up. Remove sausage skin and slice into 1/2 inch slices.

Saute the sausage in olive oil until lightly brown. Add minced garlic, canned tomatoes and dried seasonings. Break up tomatoes with a fork. Add the olives if using. Simmer while the water is coming to a boil and the pasta is cooked. Just before serving toss in a handful of chopped fresh basil.

Option: Substitute fresh clams in the shell. Ommit the fennel seed. When the sauce is ready add the clams, cover and cook just until the clams open. Toss in the basil and serve.