INGREDIENTS:

Serves: 6-8

1 pound fresh sage breakfast sausage links

1 pound Italian sausage links

1 yellow onion, chopped

3 cloves garlic, chopped

1 (16 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

½ teaspoon salt

2 teaspoons sugar

1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon fennel seeds

1 bay leaf

12 ounces Mostaccioli noodles

1 splash olive oil

METHOD:

In a large stock pot, brown sausages over medium heat for about 10 minutes; remove sausage
and set aside. Drain fat from pot and add a splash of olive oil, garlic and onion, sauté over
medium heat until onions are soft and translucent.

Pour in tomatoes and tomato sauce; add salt, sugar, parsley, basil, oregano, fennel seeds, bay
leaf and cooked sausages. Simmer over low heat, uncovered for 1 hour, stirring occasionally
and breaking up sausages slightly. You may remove sausages and slice into rounds if desired.
Remove bay leaf.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or
until al dente; drain.

Add the cooked pasta to the sauce and toss, enjoy with a glass of Davis Estates Merlot.

Courtesy of Mark Caldwell, Executive Chef Davis Estates