It’s easier to use than ground beef
For a quick pasta dish, always have some Italian sausages on hand. Easier to use than ground beef, Italian sausages can be quickly thawed from the freezer, thereby lending themselves to last-minute dinner preparations. I find them very handy, especially when I forget to thaw the ground beef from the freezer.
Moreover, Italian sausages are already seasoned. You therefore need to add very little to the sauce to make it flavorful.
Italian sausages are available in the deli section of supermarkets, as well as in specialty shops and delicatessens.
Here’s a quick, easy pasta sauce using Italian sausages. It’s perfect for a busy weeknight dinner. Be sure to serve it with some very good, well-buttered garlic bread.
Italian Sausage PastaFor the pasta:
4 L water
2 Tbsp salt
1 500-g pack pasta (spaghetti, fettuccine or any desired pasta shape)
For the sauce:
3 Italian sausages
2 Tbsp olive oil
1 onion, diced
4 cloves garlic, crushed
1 400-g can whole peeled tomatoes
1 400-g can crushed tomatoes1 c pasta water (from the cooked pasta)
Salt and pepper
1 Tbsp sugar, or to taste
½ c strips of fresh basil leaves
Cook the pasta: Pour the water into a large stockpot and add the salt. Bring the water to a vigorous boil. Add the pasta and let cook for nine to 10 minutes, or until the al dente stage (the pasta should still be firm to the bite), stirring occasionally. Scoop out one cup of the liquid (this is the pasta water) and set aside. Drain the pasta. Return the pasta to the pot and cover the pot to keep the pasta warm.
Prepare the sauce: Remove the meat of the sausages from the casing. Mix the meat together. In a large cooking pan or casserole, heat the olive oil and sauté the onion on low heat for one to two minutes. Add the garlic and sauté for another one to two minutes.
Stir in the meat of the sausages and simmer until the meat is browned. Chop the whole canned tomatoes into large pieces, reserving the juices. Pour into the cooking pan together with the juices. Add the canned crushed tomatoes and the juices.
Stir in the reserved pasta water. Season with salt, pepper and sugar. Simmer, stirring frequently, until the sauce thickens, about eight to 10 minutes. Add the strips of basil leaves and continue simmering for one to two minutes more.
Transfer the cooked pasta to a serving dish. Ladle the sauce over the cooked pasta. Serve with garlic bread. INQ