Found this recipe in one of my Southern Living magazines. I tweaked it a bit (added wine, more garlic, more herbs...) and it was yumm-o! Harrison aka "Mr. Picky Pants" gave it two thumbs up. I find this recipe to be a lot like my black bean chicken enchiladas...think of it as a base recipe that you can customize to suit your family. Add mushrooms, zucchini, change out the pasta - fettuccini, angel hair, even bowtie would be fab. You can use regular Italian sausage, turkey sausage...use your imagination!
8 oz spaghetti (about 1/2 a box)
1 lb sweet Italian sausage, casings removed
1/2 onion sliced thin
1 green bell pepper, cored and sliced thin
1 red bell pepper, cored and sliced thin
3 cloves garlic, minced
olive oil
2 (14.5 oz) cans diced tomatoes w/garlic, basil & oregano
3 tbsp tomato paste
1/4 tsp salt
1/4 tsp fresh ground pepper
scant handful torn fresh basil leaves or 1 tsp dried
1/2 tsp dried oregano
1/2 cup red wine
Fresh grated parmesan cheese
In a large stock pot, cook pasta according to package directions. Drain and set aside.
In a large dutch oven, over medium heat, cook sausage, breaking sausage up with back of wooden spoon. Cook until sausage is browned and no longer pink 8-10 minutes. Using a slotted spoon, remove sausage to a bowl and discard drippings from pan. Return pan to stove and add 2 tbsp olive oil. Sauté onion, garlic and peppers until onion is golden and peppers are crisp tender, about 7-8 minutes. Stir frequently to keep garlic from burning. Add tomatoes, tomato paste, wine, sausage, basil, oregano and salt & pepper. Stir to combine and reduce heat to medium low. Simmer sauce 10 minutes. Taste and correct seasoning as needed.
Add pasta to sauce, toss to combine. Serve with parmesan...Enjoy!
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