Spaghetti con Salsiccie
Sausage figures widely in Italian cooking. It is grilled, marinated and baked, sautéed and crumbled into sauces. This dish uses it as the base for a pasta sauce. You can vary the spices to make it sweeter-tasting or more piccante, as you prefer.
½ onion, chopped
2 cloves garlic, minced
1 hot Italian sausage link
1 sweet Italian sausage link
4-5 tomatoes, peeled and chopped
a splash of red wine
1 tsp. thyme
a good dash of red chile flakes
salt and black pepper to taste
In a saucepan, sauté the onion and garlic in a bit of olive oil. When they are soft and translucent, add the sausage (removed from the casings) and use a fork to break it up while you brown it. When it is browned, add the tomatoes, wine, and spices. Stir well; cover and simmer about 15 minutes. Serve on spaghetti or any other pasta shape, cooked al dente.
copyright 2006 Valerie Schneider
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1 comment:
Very tasty!
I had to tweak due to small mouths to feed, but really enjoyed it as a change from spaghetti bol.
Cheers
James
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