1/2cupsliced pitted brine-cured olives like Kalamata
1/2cupparmesan cheese
1/4cupchopped fresh basil
Instructions
Heat 3 tablespoons of oil in heavy large Dutch oven over medium-high heat. Add the Italian sausage and cook breaking up with a wooden spoon. Add the onion and garlic and sauté until onion is translucent about 5 minutes. Mix in tomatoes dried basil and crushed red pepper. Crush tomatoes with a potato masher or with the back of your spoon to break into smaller pieces. Add the broth and bring to a boil. Reduce heat then place a lid and simmer about an hour. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.) Preheat the oven to 375. Cook the pasta in a large pot of boiling salted water until tender, but still firm. Drain well. Return the pasta to the same pot. Toss with 3 tablespoons oil. Pour the sauce over and toss to blend. Mix in the Havarti Cheese. Transfer to a 13x9 baking dish. Sprinkle with the 1/2 cup of olives, then Parmesan. Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.
Keyword havarti, Italian, Italian Food, kalamata olives, pasta, penne, tomatoes, two cheeses