This delicious and versatile dish features authentic
San Marzano tomatoes and works well with pastas of all sorts - even lasagna!

Ingredients
3 tbl Campobello Olive oil
1.5 lbs Bristol quality Italian Sausage
1 tbl garlic, minced
1/2 cup yellow onion, minced
1/4 cup celery, minced
2 tbl carrots, minced
1/4 cup Sweet Vermouth Wine
1 can (28 oz) Cento San Marzano Italian Tomatoes
1 can (28 oz) tomato sauce
2 tbl tomato paste
(add more if you like a thicker sauce)
2 tbl fresh basil, minced
1 tbl fresh oregano, minced
2 tbl fresh parsley, minced
1 tea red pepper flakes
Salt and Pepper to taste
1 lb Dececco Linguine
1/4 cup Parmigiano Reggiano

Method
1. Heat 1 tablespoon olive oil in heavy bottom pan add sausage and saute until cooked through (breaking sausage up with wooden spoon). Remove cooked sausage from pan with slotted spoon and set aside. Discard sausage drippings.

2. Add remaining 2 tbl of olive oil to pan, stir in onions, garlic, carrots and celery, cook until tender.

3. Pour sweet Vermouth into pan and reduce by half. Add peeled tomatoes, tomato sauce and tomato paste. Using wooden spoon gently break up peeled tomatoes, bring sauce to boil reduce heat and simmer for 30 minutes - 1hour.

4. Add cooked sausage back to pan, stir in fresh herbs, pepper flakes and season with Salt and pepper to taste.

5. Cook pasta according to package directions, drain and divide between 4 plates or serve in large platter (family style), top with sauce and fresh grated Reggiano. Garnish with fresh basil leaves.

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