Submitted by: Karen P. - A great cook with a great sense of humor
PASTA WITH ITALIAN SAUSAGE
Blender or Electric Hand Beater or Really really really strong hands and arm muscles!
- 1 package sweet Kosher Italian sausage (grocery packs it in 20oz packages)
- 1 teaspoon dried onion flakes *(fresh onion is great here)
- 1 teaspoon dried garlic flakes *(fresh garlic is great here too!)
- 1 teaspoon basil *(fresh is great)
- 1 teaspoon oregano *(fresh is great)
- 1 teaspoon rosemary *(fresh is great)
- ¼ sweet red bell pepper , finely diced.
- 1 big fresh tomato, well chopped.
- 1 28 oz can of stewed tomatoes
- 4 tablespoon (at least Virgin preferably Extra Virgin) Olive oil
- 2 tablespoon red wine
- ½ teaspoon sea salt
- ½ teaspoon dark brown sugar
- 1 pinch of black pepper
- ½ pinch turmeric (if you like Turmeric then a bit more is great!)
- the barest sprinkle of nutmeg
- 1 box of whole grain pasta ( Or spinach pasta-linguine)
- Place sausage in skillet (iron skillet if you have one)
- Add ¼ cup of water, cover and simmer for 10-12 min ( until water is gone)
- Remove lid and continue to stir-fry for 5 more min until lightly browned on the sides.
- Remove from pan, put on paper towels to drain.
- Pour olive oil into pan turn up heat.
- Add onion, garlic, basil, oregano and rosemary.
- Stir-fry for 2 minutes.
- Add fresh chopped tomato and bell pepper.
- Stir fry for 5 minutes.
- Add red wine, salt, sugar, pepper, turmeric, and nutmeg.
- Reduce heat and simmer covered.
- Using a sharp knife slice sausage at an angle so you have thin ovals and not rounds. (Ovals are nicer looking when you serve this, you see.)
- Toss this into your simmering sauce.
- Take the can of stewed tomatoes, and dump it into your blender.
- Hit *puree* for 2 min.
- Dump the resulting mixture into your simmering sauce.
- Stir. Taste. Some of you may like more salt or more pepper or vice versa. (This recipie also tastes good with HOT Italian sausage and a fresh cayenne tossed in to make life interesting. If you do that, double the turmeric and nutmeg.)
- Boil the water for your pasta.
- Prepare your pasta.
- While pasta is preparing, continue stirring your sauce, make sure it is happily simmering but not so high it sticks to your pan as the moisture evaporates.
- As soon as the pasta is ready serve it up along with a nice green salad and some garlic bread on the side. Since the bottle of wine is open anyway, serve that too. (Unless you used it to make salad dressing)
Karen was nice enough to submit this recipe to Help! I Have A Fire In My Kitchen and she promises a great deal more. Karen has a very finely tuned sense of humor and I am 100% sure that the wine would also be gone with the Pasta by the end of the meal. This requires patience and a watchful eye more than anything else. Also fairly good stocked spice shelf or spices in the fridge. Gets a three in difficulty due to concentration requirements and the need to be fairly good with the short term simmering and boiling. By the way, preparing Pasta means boiling it in water until soft. Not soggy! I said Soft! (I will teach you all how to do this in another post!)