This had a fantastic taste--the sweet and salty savoriness of the prosciutto, coupled with the sweet and spicy sausage was delicious. I also cooked the penne al dente which gave it a nice texture. The verdict? Thumbs up from the critics!
I wasn't sure if our last night's virtual donation processed correctly, so I went ahead and did it again just to make sure. I donated the same items and amount of food totaling $ 66.80 (as we had $71.00 and some change in the Jar), and then learned that our first attempt had gone through. For some reason, the first confirmation ended up in my "Deleted Items" folder in my computer. Therefore, we have now donated $133.60 in food items, and have created 534 meals!
"Three grand essentials to happiness in this life are something to do, something to love, and something to hope for."--Joseph Addison
PENNE ALLA GIOVANNINO
4 four-inch hot Italian sausages, casings removed
4 four-inch sweet Italian sausages, casings removed
1 tablespoon olive oil
8 slices of prosciutto, chopped
4 cups (one 2-pound can) plum tomatoes with basil leaf
1 pound penne
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
In a saucepan, over medium heat, cook the sausage meats in the oil until brown; if very fatty, pour off half of the fat. Add prosciutto and the tomatoes, which have been pushed through a food mill. Simmer, stirring, for 25 minutes. Cook penne al dente, drain, and toss with the cheeses. Serve in hot soup bowls with the sausage sauce spooned over right from the pan. Serves 4 to 6.