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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pennette with Sausage, Red Onion, and Lentils
Pennette with Sausage, Red Onion, and Lentils
(Pennette alla Salsiccia, Cipolla Rossa, e Lenticchie)

1/2 cup dried lentils

2 tablespoons extra virgin olive oil
1 and 1/2 cups chopped red onion
4 Italian sweet sausages (about 13 ounces), casings removed, crumbled
3/4 cup dry red wine

12 ounces small pasta (such as pennette)
3/4 cup (packed) grated Pecorino Romano cheese (about 2 ounces)
3 tablespoons finely chopped fresh Italian parsley
Additional extra virgin olive oil
Additional grated Pecorino Romano cheese

Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes.

Drain well; set aside.

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.

Add onion and sausage; saute until sausage is light brown, about 8 minutes.

Add wine and cook until almost all liquid evaporates, about 2 minutes.

Stir in cooked lentils and cook until mixture is heated through, about 3 minutes.

Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain well, reserving 1 cup pasta cooking water.

Return cooked pasta to pot.

Add sausage-lentil mixture, 3/4 cup cheese, and parsley and toss to coat.

Add enough reserved pasta cooking water to moisten.

Season to taste with salt and pepper.

Serve, passing additional olive oil and grated cheese. Makes 6 first-course or 4 main-course servings.
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