Thursday, 6th JanuaryPenne with Sausage and Tomato - Bon Appétit March 1990 (epicurious). I adapted this a bit, but not much. Soften onions and garlic for 5 minutes, add fresh italian salciccia (sausage) cut up into small chunks and fry gently until browned all over. I used a fennel salciccia from the excellent Standa supermarket in central Cologne. Add a glass a red wine and let it bubble mostly away. Skin and chop 5 or 6 tomatoes and add them. Simmer for 20 minutes while cooking the pasta. Add fresh italian herbs to the sausage and tomatoes near the end and check the seasoning.
This turned out to be quite delicious. The sausage was particularly good and had enough spiciness to spread nicely through the excellent sauce. The original recipe calls for added pepper flakes, but that would have been overkill. Definitely one to repeat