3 quarts water (salt optional)
1/2 pound Italian sausage
4 tablespoons olive oil
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
2 tablespoons oil-packed sun-dried tomatoes, chopped
1/4 teaspoon salt
2 tablespoons chopped fresh basil
1 pound pasta - penne., pennette or rigatoni
Pasta Alla Nanci
Serves 4 to 6
Bring the water to a boil in a large pot with or without the optional salt.
In a small saucepan, bring to a boil just enough water to cover the sausages. Add the sausage links and cook for 5 minutes. Take the sausage out of the hot water and place it in a bowl of cold water to cool. When the sausage is cook enough to handle, dry it with a towel, cut into thin slices and set aside.
Pour the olive oil into a large saute pan set on medium heat and cook the garlic and red pepper flakes for 3 minutes. Add the sliced sausage and sun-dried tomatoes and salt, toss and cook until the sausage is well browned, about 5 minutes. Keep the sauce warm over medium heat.
Cook the pasta in the boiling water according to package directions until just tender. Drain well, return to the pot and add the sauce a little at a time along with the basil, tossing well to coat the pasta with the sauce. Cook on medium heat for 2 minutes.
You don't have to boil the sausage for this recipe. You can use precooked sausages, either pan fried, roasted, or barbecued. My method of parboiling it first makes the sausage a little bit leaner, as most of the fat renders out in the boiling water.