This is a simple, lovely pasta dish that I make with frozen homemade tomato sauce. If you don’t have any homemade sauce, just use canned sauce.
In the summer when I have more tomatoes that any one person could possibly eat, I make homemade tomato sauce from the small italian type tomatoes. I typically just wash them carefully, cut off the tops and put them in the food processor until they turn from tomatoes into tomato sauce. I heat the sauce until it is simmering for a few minutes, cool it down and then freeze it in freezer bags. Then, in the middle of the winter, I can have a little taste of summer.
six cups of tomato sauce, preferably homemade
1 T Italian seasoning
1/4 cup fresh basil, roughly chopped
1 T of sugar
3 links of Italian Sausage
1 lb of pasta
1/2 cup mushrooms
1 small can of artichoke hearts, rinsed and drained
2 T olive oil or butter
1/4 cup shredded Parmesan
I’m loving it already!
Heat a skillet with just a tiny bit of olive oil in it until it’s hot and then add the sausage & brown until it’s carmelized
While it’s browning, open a bottle of Marchesi Vineyard’s Emma Sangiovese, pour a glass, put a little Clapton on the stereo and sip until the sausage looks like this
If you don’t happen to have a bottle of Sangiovese on hand, any fruity type wine will do, maybe a Pinot Noir?
Remove the sausage from the pan and set aside. Slice the mushrooms and put them in the same pan with the artichoke hearts, adding a little more butter or oil if necessary
Saute until the mushrooms are soft
Cook the pasta in salted water per the package directions and drain
At the very last minute before you serve it, add the fresh basil to the sauce
Top drained pasta with sauce and shredded Parmesan
Fresh basil makes all the difference in this recipe. It gives the sauce a little badda bing, if you know what I mean…
I’ll bet it would really work with some of the Rosemary Bread from last week..sigh..if only I had some left!