- 8 cups + 1/2 cup water
- 5 large (250 grams) tomatoes
- 250 grams penne rigate pasta
- 1 tbsp light olive oil
- 2 tbsps + 1 tbsp butter or margarine
- 3 cloves garlic
- 2 large (100 grams) red onion
- 3 pcs (300 grams) spicy hungarian sausage
- 1 small pc (30 grams) red bell pepper
- a tsp of fine salt
- 3/4 - 1 tsp ground black pepper
- 1 pouch (250 grams) sweet-style spaghetti sauce
- 1/2 cup quickmelt cheese
- 3-1/2 tbsps evaporated milk
Put the 8 cups of water in a medium casserole over medium-high fire. Bring to boil. Drop the tomatoes. Cook for several minutes or until skin slightly breaks. Remove tomatoes and immediately plunge in cold water.
Meanwhile, grate the cheese. Bruise lightly the garlic to expel the skin. Mince the garlic. Mince the onion. Mince the red bell pepper.
Back to the casserole with boiling water, put the pasta. Cook for 15 minutes or as directed in the package. Stir occasionally.
While waiting for the pasta to cook, slice the hungarian sausage into large cubes. Peel and chop the tomatoes. In a wok, over medium-high fire, heat moderately. Put the olive oil, 2 tbsps of butter and garlic. Cook for several seconds or until fragrant only. Do not brown. Follow with onion. Saute until soft. Put the tomatoes, hungarian sausage and bell pepper. Cook for a minute. Put 1/2 cup water, salt, pepper, spaghetti sauce and half of the cheese. Bring to boil. Stirring often.
Back to the pasta, when done. Strain. Do not splash with tap water. Toss the pasta while hot with a tablespoon of butter. Set aside.
Back to the sauce, add the evaporated milk. Stir immediately. Add the buttered pasta. Toss until well-coated. Put in a platter. Top with the rest of cheese.
Serve immediately while hot.