12 plum tomatoes

4 hot Italian sausages

1 onion, finely chopped

4 cloves garlic, finely chopped

1/3 cup (75 ml) olive oil

1/2 cup (125 ml) red wine

1 tablespoon (15 ml) fresh oregano leaves

1/4 cup (60 ml) fresh basil, chopped

4 cups (1 litre) penne rigate (ridged short pasta), cooked and kept warm

Salt and pepper

With a sharp knife, make a cross-shaped incision at the end of each tomato, opposite side the stalk. In boiling water, blanch them for 1 to 2 minutes, depending on their ripeness (the ripest tomatoes blanch faster). Then place the tomatoes in cold water and peel them, cut them in half and remove the seeds.

Prick the sausages with a fork and boil for 5 minutes. Let cool and cut into medium slices. Set aside.

In a saucepan, cook the onion and garlic in the oil. Add the sausages and cook until the onion begins to brown. Add the wine and reduce by half.

Add the tomatoes, reduce the heat and simmer for about 15 minutes, stirring occasionally. Add the oregano and basil. Add the pasta and toss to coat. Season with salt and pepper. Serve immediately.

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