- 6 tbsp olive oil
- 3-4 Italian sausage links, casings removed
- 2 cups chopped onion
- 2 tsp minced garlic
- 4 28 oz cans Italian Plum tomatoes I use San Marzano
- 2 tsp dried basil
- 1 1/2 tsp dried crushed red pepper
- 2 cups canned low-salt chicken broth or homemade
- 1 lb penne, rigatoni or ziti I used ziti
- 2 1/2 cups packed grated Havarti Cheese
- 1/2 cup sliced pitted brine-cured olives like Kalamata
- 1/2 cup parmesan cheese
- 1/4 cup chopped fresh basil
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.
