Art and Cuisine

1 pound hot Italian sausages, cut into 1/2-inch pieces (Sweet sausages can be substituted for the faint hearted.)

1 tablespoon olive oil

5 cups Marinara Sauce

½ teaspoon coarsely ground black pepper

1 teaspoon crushed red pepper flakes, or to taste

Salt, to taste

1 pound dried penne pasta

1 cup Pitted Kalamata olives, coarsely chopped

1 cup fresh basil leaves, slivered

1 large cauliflower trimmed and cut into small florets

salt, to taste

1/2 cup extra-virgin olive oil

2 onions, cut lengthwise into thick slices

1 lb penne rigate or other ridged tubular pasta

1 tbsp chopped fresh flat-leaf parsley

pinch of crushed red pepper flakes

freshly ground black pepper, to taste

1 1/4 lb (625 g) fresh tomatoes, peeled, seeded, and chopped

1/2 cup (125ml) extra-virgin olive oil

2 large garlic cloves, chopped

8 large fresh basil leaves, torn into small pieces

1 tbsp chopped fresh flat leaf parsley

1/4 cup (45g) black olives, such as Gaeta or Niçoise, sliced

1 tbsp small capers, rinsed and drained

¼ tsp crushed red pepper flakes, or to taste

1/2 tsp salt, or to taste