Since the groundhog saw his shadow, we're still expected to have 6 weeks of winter left. But, since we live in the Chicago land area, let's be honest, the likelihood is about 10- seriously. I love the change of seasons but after a while, enough is enough. The worst part is as a teacher I get a spring break in which I stay home only to be vacationing in cold and snow. To help lift my spirit and ignore the weather outside, I've been trying out some simple, hearty pastas to warm up with inside. Here's a classic!
1/4 c. extra virgin olive oil
1 package Sweet or Hot Italian Style Pork or Turkey sausages
2-3 red bell peppers, cored seeded and thinly sliced
1 yellow onion, thinly sliced
1 tsp. salt
1 tsp. fresh ground black pepper
4 garlic cloves, chopped
1/2 tsp. dried oregano
1/2 c. fresh basil leaves, chopped
2 tbs. tomato paste
1 c. marsala wine
1, 14.5oz. can petite diced tomatoes (with juice)
1/4 tsp. crushed red pepper flakes (optional)
1 lb. Rigatoni or Penne pasta
Fresh grated parmesan cheese
- Heat oil in a large skillet over medium high heat.
- Add sausages and cook until brown on all sides (7-10 minutes.)
- Remove sausages from pan, but do not discard oils. Allow to cool prior to slicing
- Add bell peppers, onions, salt and pepper. Cook until golden.
- Add garlic, oregano and basil. Cook 2 minutes.
- Add tomato paste and stir until incorporated.
- Add marsala, tomatoes with juice and red pepper flakes, if using.
- Stir to combine and scrape bottom if necessary to release any browned bits. Bring mixture to a simmer.
- Slice cooled sausages and return to pan. Simmer uncovered until sauce has thickened, 20-30 minutes.
- While sauce simmers, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- Drain pasta and place in a large bowl.
- Add sauce mixture and toss to coat.
- Sprinkle with fresh parmesan cheese prior to serving (if desired.)
(Recipe adapted from Giada De Laurentiis's "Everyday Pasta" 2007 edition.)
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