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PENNE WITH SAUSAGE, TOMATOES AND OLIVES
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
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