2 lbs. hot Italian sausage, squeezed from casings and broken into small pieces.
8 cloves garlic, chopped coarsely.
1 Tbl. dried oregano
1/2 cup olive oil.
8 tomatoes cut in large dice
1 cup fresh Italian parsely, chopped
1 lb. gemelli, fusilli or penne mezzanine.
Heat enough water in a large pan to cook 1 lb. of pasta. Cook pasta while you are cooking the sauce.
Heat olive oil in large pan. Add garlic and saute until soft but not brown. Add the sausage and oregano and cook until it is done, about 7 to 9 min. Add the tomatoes and cook over medium-high heat for approximately 5 min or until tomatoes start to turn to sauce, then add the parsley and cook for 1 or 2 more min. Toss over cooked and drained pasta and serve with grated Pecorino cheese
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