Sausage Pasta it is!
Alright, so I didn’t make up this recipe myself, in fact you can find the actual recipe right here on facebook.
The Recipe is as follows:
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
I went right ahead and used some whole wheat pasta for my version of “Sausage Pasta” and as you can see, in her recipe there is no protein. I added some hot sausage to my mix, but with a bit of a twist. Instead of taking that boring version and chopping up the sausage and throwing it in, I stuck the pasta right through the sausage links. This way, when it is done cooking, all I have to do is plop a sausage onto a plate and the pasta will follow.
I am lactose retarded (intolerant) so I didn’t add any of the cheese, I did however sprinkle a little bit of sea salt into my pot, stirring occasionally to keep the flavor distribution. I also added a bit of black pepper, I like my stuff with a little kick.
I kept it boiling a bit longer just to cook the sausage up more and I am keeping it on a high simmer for the remainder of the cooking period. Your pasta will probably not be al dente, but I guarantee you will love the taste of it. Let me go take a spoon to it real quick and I will let you know the exact taste……
Even though there is quite a bit of broth left over still, it has a semi-creamy taste to it. With the perfect amount of balance between the basil and spices added and great sausage flavor distribution throughout. I cannot wait to plate this dish.
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Some things I would have changed.
1. Added larger bits of the vegetables: I’m a dude, I like big chunky foods, I would have either chopped my own tomatoes or bought some larger diced tomatoes. They are about dime sized in my mix here. Quarter size would be perfect.
2. I am not really a fan of boiled meats, makes them look extremely bland which causes issues when you are trying to plate a dish and make it look beautiful. Next time, I think I will fry or grill up these links and then fork them with the pasta. Also, when forking them with the pasta this time I pushed a lot of the sausage out of the link…so maybe cooking it first will keep it together. We will know for next time.
3. Maybe make this dish earlier in the day instead of right after work. It is 1:18am right now.