1 pound penne pasta
1 pound Tuscan sausage from Chico State Farm, removed from the casing (or your favorite Italian sausage)
2 TB (1 oz) Bella Sun Luci Extra Virgin Olive Oil
4 garlic cloves, minced
½ yellow onion, small dice
1 8.5 oz jar Bella Sun Luci Bruschetta
½ cup (4 oz, about half jar) Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Extra Virgin Olive Oil, oil drained and reserved
Salt and pepper to taste
About 24 basil leaves
Cook the pasta according to the directions on the package.
In the meantime (or you can do the following in advance), sauté the onion in the reserved sun dried tomato oil + 1 TB of the extra virgin olive oil, over a high flame, until translucent/brown, then add the garlic, sauté 1 more minute and remove from stove.
In a separate pan, over a high flame, sauté the sausage in the other 1 TB of extra virgin olive oil until cooked through and lightly browned then add the onion-garlic mixture to the sausage pan, stir in the Bruschetta and sun dried tomatoes julienne cut, about half of the basil leaves and season with salt and pepper.
Serve in individual plates and garnish with the remaining basil leaves.