Real Tomato Sauce, Italian Sausage, and Conchiglie
Ingredients:
3 Italian hot sausages
EVOO (Olive Oil)
1 onion
3 cloves of garlic
1 tbs tomato paste
2 cans of crushed tomatoes (or crush your own, its about 8 tomatoes)
2 tbs dry basil
2 tbs dry thyme
1 tbs dry sage
2 tbs dry oregano
1 tbs crushed chillies
1 cup of sweet white wine
16 oz conchiglie pasta
Italy is not in my blood, but it should be! I love food from so many counties for so many reasons, however, Italian food is always my favorite. Here's why:
1) very simple ingredients, not small, but always very similar for all dishes
2) my husband is half Italian, and its always his favorite
3) patience is a must so it must be delicious!
To begin:
Get a large, deep sauce pan and make it medium high. Using your hands, squeeze out small sections of the sausage from the casing onto a small plate or a paper towel. Drop all of the sausage balls (heehee) into the DRY pan. Let the sausage's crisp on each side and then take them back onto the plate or paper towel. Keep any juices from the sausage in the pan and drizzle the pan with EVOO. Lower the temp. Chop the onion, as big or small as you prefer, and add it into the pan. Let it cook for about 2-3 minutes while you are chopping the cloves. Add the cloves to the pan. Throw in the 1 tbs of tomato paste. Stir a few times, and add the 1 cup of white wine (you can also use red wine, any works, however I prefer a sweet white wine. I used Moscato.) Let the wine and tomato paste cook for 2-3 minutes. Add all of the herbs except salt and pepper. Pour all crush tomatoes into the pan. Raise the temp until the sauce starts bubbling. Turn down the temp to very low and re-add the sausages. Drizzle more EVOO and add salt and pepper. Take a taste to make sure. When its complete, cover the pan with a lid and let it simmer for 1-4 hours (or however long you can).
While you have time, get a large pot. Add 4 qt of water, EVOO, and a sprinkle of salt. Heat the pot to high and wait until its boiling. When its boiling, add the pasta. Stir the pasta once, and let it cook for 10 minutes. I prefer al dente, so after 10 minutes pour the water out using a strainer and run cold water on the pasta. Using the cold water stops the pasta cooking, if you do not use cold water it will keep cooking until it becomes room temperature.
3 Italian hot sausages
EVOO (Olive Oil)
1 onion
3 cloves of garlic
1 tbs tomato paste
2 cans of crushed tomatoes (or crush your own, its about 8 tomatoes)
2 tbs dry basil
2 tbs dry thyme
1 tbs dry sage
2 tbs dry oregano
1 tbs crushed chillies
1 cup of sweet white wine
16 oz conchiglie pasta
Italy is not in my blood, but it should be! I love food from so many counties for so many reasons, however, Italian food is always my favorite. Here's why:
1) very simple ingredients, not small, but always very similar for all dishes
2) my husband is half Italian, and its always his favorite
3) patience is a must so it must be delicious!
To begin:
Get a large, deep sauce pan and make it medium high. Using your hands, squeeze out small sections of the sausage from the casing onto a small plate or a paper towel. Drop all of the sausage balls (heehee) into the DRY pan. Let the sausage's crisp on each side and then take them back onto the plate or paper towel. Keep any juices from the sausage in the pan and drizzle the pan with EVOO. Lower the temp. Chop the onion, as big or small as you prefer, and add it into the pan. Let it cook for about 2-3 minutes while you are chopping the cloves. Add the cloves to the pan. Throw in the 1 tbs of tomato paste. Stir a few times, and add the 1 cup of white wine (you can also use red wine, any works, however I prefer a sweet white wine. I used Moscato.) Let the wine and tomato paste cook for 2-3 minutes. Add all of the herbs except salt and pepper. Pour all crush tomatoes into the pan. Raise the temp until the sauce starts bubbling. Turn down the temp to very low and re-add the sausages. Drizzle more EVOO and add salt and pepper. Take a taste to make sure. When its complete, cover the pan with a lid and let it simmer for 1-4 hours (or however long you can).
The Real Tomato Sauce is perfect for pasta, polenta, meatballs, or sandwiches.
Until next time... :) Alex
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