Planning a vacation can sometimes be difficult but made easier by a full stomach and a glass of wine! Thus, this week while finalizing some plans for a fast approaching Europe trip to the England and Switzerland, I made some, what I will call, comforting sausage ragù pasta. Why is it comforting? For one I love Italian sausage and cook a lot with it: sausage buns, sausage skewers, sausage and rapini or broccoli pasta, etc., so something about it is comforting. Second, is because meat sauce reminds me of my nonna's and mom's recipe that combines our homemade tomato sauce and either ground veal, beef or both. The two together? Sausage + Sauce = Perfection! I call the sauce a ragù and not a meat sauce as my mom and nonna make because it is thicker and less sauce-y than theirs due to the use canned diced tomatoes; in terms of tomatoes I like Pastene Diced Tomatoes with Spices limiting the need to flavour the dish with my own, saving tasting and time. However if not available, add some bay leaf, oregano, italian parsley, salt and pepper to taste - you can also add crushed red pepper flakes for some heat, but be aware of the amount added if you choose to also use hot italian sausage! As for the pasta, well, you can make whatever type you prefer. Personally, I am not a fan of long pasta and prefer short types like penne, fusilli, rigatoni, etc. But the best with any meat sauce/ragù has to be fusilli, gemelli or a shell type pasta, they allow the meat to get stuck in between the folds of the noodles - getting a bit of everything with every bite! Hope you enjoy! Happy Cooking! :)
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