Ingredients

• 2 pounds sweet Italian sausage, roughly chopped
• 3/4 cups olive oil, divided
• 1 1/2 cups onion, diced and divided
• 1 tablespoon dried oregano, crushed
• 2 tablespoons garlic, chopped
• 6 cups plus 6 whole tomatoes, chopped
• 1/4 cup parsley, chopped
• 1 cup basil, julienned and divided
• 2 cups frozen peas
• 2 pounds penne pasta
• 3 ears corn, blanched
• Salt and pepper

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Instructions

1. In a saucepan cook the sausage until almost finished and remove from the saucepan. To the saucepan add 1/4 cup of olive oil and heat. Then add 1 cup of onions, oregano and garlic and saute for 2 minutes. Then add 6 cups of tomatoes, parsley and 1/4 cup of basil. Simmer for 5 minutes than add back to the sausage and simmer for 10 minutes then add the peas. Cook the pasta in a large pot of boiling salted water until al dente. Toss pasta with the sausage, add 1/2 cup of basil and season with salt and pepper.
2. Cut the kernels off the ears of corn and in a large bowl mix the corn with, remaining onion, 6 chopped tomatoes, basil and olive oil. Season with salt and pepper.