Instructions: 1. Bring 1.5 gallons of salted water to a boil; add pasta, cook until al dente (do not rinse!)

2. In a medium saucepan, saute the minced garlic in olive oil until golden

3. Add diced tomatoes, crushed red peppers, and crumbled sausage and saute for 3-4 minutes, stirring occasionally

4. Add the finely shredded basil and serve on top of the penne pasta

5. Top with grated parmigiana reggiano (optional)

Notes: serves two; recommended wine is a southern Italian chianti

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.