Penne With Salami And Tomato Sauce

• 14 ounces penne, uncooked
• 1 tablespoon extra virgin olive oil
• 8 ounces genoa salami, slice and cut into strips
• 1 medium onion, cut into thin wedges
• 1 cup tomato puree
• 2/3 cup chicken stock
• 1 tablespoon sugar
• 2 tablespoons fresh basil, sliced

1. Cook the penne according to the directions on the package. Meanwhile, heat the oil in a large frying pan and add the salami and onion. Stir over medium heat for a couple of minutes, then add the remaining ingredients, except the basil, and bring the whole mixture to a boil.
2. Reduce the heat to low and simmer for a few minutes, until the sauce has reduced and thickened to your desired consistency.
3. Drain pasta and mix with the sauce. Stir in the basil and serve.

penne, extra virgin olive oil, genoa salami, onion, tomato puree, chicken stock, sugar, fresh basil

Taken from www.food.com/recipe/penne-with-salami-and-tomato-sauce-454226 (may not work)