1 (28 oz.) can whole tomatoes, undrained
1 (16 oz.) can whole tomatoes, undrained
1 lg. onion, chopped
3 lg. cloves garlic, minced
3 tbsp. olive oil
1 lb. Italian hot sausage, casings removed
8 oz. Mozzarella or Provolone, shredded
1 lb. pasta, such as small shells, ziti, or bow ties
Put tomatoes and their liquid in food processor or blender and process briefly to chop. In a large, heavy skillet, heat oil. Add onion and garlic. Saute until softened.
Meanwhile, in another skillet, brown sausage, crumbling with a spoon. When sausage is browned, drain thoroughly and blot with paper towels to remove all grease.
Add processed tomatoes and their liquid to the sauteed onions. Add sausage. Bring to a boil, lower heat and simmer about 30 minutes. The sauce will reduce a bit. While sauce is cooking, boil water for pasta. Cook until just done. Do not over cook.
In a 9 x 13 inch baking dish, spoon a little sauce on the bottom. Layer paste, sauce, then cheese; repeat. Bake at 350 degrees until hot and bubbly, about 30 minutes. Serves 8 generously.
Can be assembled ahead, then refrigerated. Very good on a busy day.