Pasta with Sausage, Tomato & Herbs
1 pound hot Italian sausages (about 4)
1 medium onion diced
3 cloves garlic, minced
1 can (28 oz./796 ml.) diced plum tomatoes
1 can (5.5 oz.) tomato paste
2 tsp. dried basil
1 tsp. dried oregano
1/8 tsp. freshly ground pepper
1/2 cup chopped fresh parsley, optional
4 cups tri-coloured corkscrew pasta
freshly grated Parmesan cheese
In a medium skillet, with a bit of oil, cook sausage (whole) over medium heat until no longer pink in centre; about 20 minutes. Drain well; cut into thin round slices.
In small skillet, over medium-high heat saute onion in a bit of oil until tender. Add garlic and saute for one minute more. Set aside.
Pour diced tomatoes into a 2.5 ltr/quart saucepan and using a hand blender, gently pulse tomatoes until most of the lumps are gone. Stir in tomato paste, basil, oregano, pepper and onion mixture. Cook over medium-low heat until heated through; stirring occaisionally.
Meanwhile, cook pasta in a large pot. When pasta is half done, add sausages to tomato sauce and heat until warmed through.
Drain pasta and return to pot. Pour sauce over pasta. Stir gently to coat pasta. Blend in parsley (if desired). Garnish with Parmesan cheese at the table.
Serve with Ceasar salad and garlic bread.
Serves 4.
HINT: the sauce and sausage can be made several hours ahead (keep separate and refrigerated) and reheated together while the pasta is cooking.
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