| 1 box | BARILLA Medium Shells |
| 1/3 cup | extra virgin olive oil |
| 2 cloves | garlic, peeled and chopped |
| 1 pound | hot (spicy) Italian sausage, crumbled |
| 1 cup | red wine |
| 3 cups | fresh tomatoes, peeled and seeded |
| to taste | salt |
| 2 | bay leaves |
| 2 tablespoons | fresh parsley, chopped |
| 1 cup | Pecorino cheese, grated |
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Add garlic and sauté until yellow.
ADD sausage and sauté until browned, scraping the drippings from the bottom of the skillet.
ADD wine and continue cooking until wine reduces by half.
ADD strong> tomatoes, salt, bay leaves; cover with water. Simmer for one hour.
COOK pasta according to package directions. Drain; toss with sauce. Stir in cheese and parsley before serving.
TRANSFER to a serving dish or platter.