INGREDIENTS :

2 Unico Whole Roasted Peppers

½ 19 oz. can Unico Diced Tomatoes

¼ cups Unico Premium Extra Virgin Olive Oil

1/3 cups minced yellow onion

2 Tbsp. finely minced carrot

2 Tbsp. finely minced celery

¼ lb. mild Italian sausage (casing removed, chopped)

¼ cups full bodied red wine (cabernet sauvignon)

1 ½ cups Unico Whole Tomatoes with their juices through food mill to remove seeds

1 ½ cups basic chicken broth

salt and freshly ground black pepper

1 Tbsp. unsalted butter

1 lb. (450 g) Unico Penne Rigate or Unico Rigatoni

1/3 cups grated parmesan cheese

PREPARATION: Heat the oil in a large skillet over medium heat. Add the onion, carrot and celery and cook until lightly golden and soft (6 – 7 minutes). Raise the heat to high and add sausage. Stir with wooden spoon to break up sausage (until it loses its raw color) 2 – 3 minutes. Add the wine and cook until almost all reduced. Add peppers and diced tomatoes. Cook, stirring for a few minutes then add the whole tomatoes and broth. Season with salt and pepper. Bring the sauce to a boil then reduce heat to low, cook uncovered 15 – 20 minutes. Stir butter into sauce and turn heat off. Cook pasta as directed on package. Drain and put into heated serving dish. Add sauce and cheese to pasta. Taste and adjust if neccesary.

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