Pasta Bolognese



1 lb. Penne Pasta
26 oz. Jar Marinara Spaghetti Sauce
1 lb. Kuhnís Homemade Sweet or Hot Sausage
1 Tbsp. Olive Oil
8 oz. Grated Romano Cheese


Remove the casing from sausage and separate the meat so it will brown evenly. Brown the sausage in olive oil in a deep skillet or saucepan. Drain off the drippings. Add the Marinara Sauce to the sausage. Simmer 10 to 15 minutes so that the sauce picks up the flavor of the sausage, should the sauce become too thick, mix in a little water to loosen the consistency. Add salt and pepper if needed.

Cook the Penne Pasta in salt water to al dente. Divide the pasta into serving dishes and cover the pasta with the sauce. Sprinkle the tops generously with the Romano cheese.

Serve with fresh Tossed or Caesar Salad. A slice of fresh cantaloupe completes a fine meal.