Go to Home


Go to Master Index


1 pound bulk mild Italian sausage 
1 tablespoon olive oil 
1 cup chopped yellow onion 
2 teaspoons minced garlic 
1 cup dry red wine 
1 bay leaf 
1 (28-ounce) can chopped tomatoes, including liquid 
1/4 cup julienned sun-dried tomatoes 
1/4 teaspoon Worcestershire 
1 teaspoon cocoa powder 
1 1/2 teaspoons hot water 
1 cup pitted kalamata olives, cut in half lengthwise 
Tiny pinch of red pepper flakes (optional) 
2 teaspoons chopped fresh marjoram 
1 1/2 teaspoons chopped fresh thyme 
1 teaspoon kosher salt, or to taste 
1/2 teaspoon pepper 
1 pound penne pasta 
1 tablespoon chopped Italian parsley 
Extra virgin olive oil 

Freshly grated Parmesan 

Saute sausage in a Dutch oven, breaking up meat into small pieces, until no traces of pink remain. Using a slotted spoon, transfer sausage to a paper towel-lined plate. Wipe out pan, then add tablespoon of oil and onion. Saute until soft, adding garlic halfway through. Add wine, bay leaf, tomatoes and their liquid, sun-dried tomatoes and Worcestershire. 

Mix cocoa into hot water until dissolved, then add it to pot, along with olives, cooked sausage and optional pepper flakes. Bring to a simmer, cover, and cook for 20 minutes to allow flavors to meld. Stir in marjoram, thyme, salt and pepper. Taste and adjust seasoning. 

Cook pasta in a large pot of boiling water until al dente, drain, add to sauce, stir in parsley. Serve topped with a drizzle of extra virgin olive oil, and pass Parmesan at table. Serves 6