Lentils And Tomato Sauce With Pasta Shells

1. 1

   In a large skillet, heat the oil over medium heat.

2. 2

   Cook the onion, garlic, sage, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.

3. 3

   Add the tomatoes and hot pepper sauce, breaking up the tomatoes with the back of a spoon, and bring to a boil.

4. 4

   Reduce the heat and simmer until the spoon scraped across the bottom of the pan leaves a gap that fills in slowly, about 20 minutes.

5. 5

   Add the lentils and heat through, about 5 minutes.

6. 6

   Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.

7. 7

   Reserving 1/2 cup of the cooking liquid, drain and return to the pot.

8. 8

   Add the sauce, parsley and enough of the reserved liquid to moisten.

9. 9

   Toss to coat.

10. 10

    Serve sprinkled with Asiago cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.