| Using some of the same techniques used by | | | | 1 tbsp olive oil |
| professional chefs, you too, can learn to cook foods | | | | 1/4 cup water |
| that can be prepared quickly and easily, so that you | | | | 1 clove garlic, minced |
| can avoid the highly processed "pre-made" dinners | | | | 1 tbsp chopped onion |
| from the supermarket. This dish can be prepared | | | | 1/2 tsp basil (dry) |
| within 10 or 15 minutes by boiling the pasta at the same | | | | 1/2 tsp oregano(dry) |
| time you are preparing the sauce, then putting them | | | | 1/2 tsp sugar |
| together. | | | | 1/2 cp diced tomatoes (canned or fresh) |
| This recipe is for Penne Regatta with Vienna Sausage | | | | (1) 5 oz can of Vienna sausages, cut into 1 inch |
| Meatballs in a simple Italian pasta sauce. Using Vienna | | | | piecessalt and pepper to taste |
| sausage saves the time and effort to make your own | | | | Instructions |
| meatballs. Penne rigate is a dry pasta which take 10-12 | | | | 1 - Cook the onions in olive oil, then add garlic an cook 1 |
| minutes to prepare and it can be cooking while you | | | | minute more. |
| are making the sauce to go over it. Put 2 cps of dry | | | | 2 - Add other ingredients, mixing well. |
| penne rigate into a quart or more of boiling salted | | | | 3 - Bring to a boil, then simmer for 15 minutes, to |
| water and 1/2 tsp or so of olive oil to keep the pasta | | | | reduce and thicken |
| pieces from sticking together. Once that is cooking, | | | | 4 - Place the penne rigate on a plate and drizzle the |
| start the Italian pasta sauce as shown below: | | | | sauce over them. |
| Ingredients | | | | Serves 2 - Hope you like it! |