Recipe serves 4
- 1 jar Cent’Anni Classic Marinara
- ¾ lb mild or hot Italian Sausage casings removed
- 1 lb Gemelli pasta
- Grated parmigiano cheese
Crumble sausage into a fry pan and cook through. Set aside
Pour Cent'Anni sauce into a saucepan and bring to a simmer
Cook pasta to "al dente"
Add sausage to sauce and keep simmering. (If sauce becomes too thick, add a small amount of pasta water).
Drain pasta and toss with sauce. Serve with plenty of grated parmigiano cheese