2-22...pasta with tomato sauce with sausage and arugula

Tonight I'll prepare a quick version of "Sunday gravy" using Italian sausage made by a local Chicago Italian market (thanks to Amy and Bob).   The process is the same one used for the Sunday gravy, only the cooking time is greatly reduced, resulting in a looser sauce.

INGREDIENTS:

Al Dente pasta
Italian sausage
San Marzano peeled whole tomatoe
Augula
Olive oil
Garlic and onion
Dry basil and oregano
Red wine
Red pepper flakes

PROCESS:

Brown the sausage, remove, and deglaze the pan with the wine.  In olive oil with the red pepper flakes cook the garlic and onion until transparent, then add the tomatoes, spices, and sausage and cook under cover over low heat for at least 20-30 minutes (long enough to cook the sausage).



Just before the pasta is ready remove the sausage.  Place pasta in large serving bowl, add the sauce and the arugula, mix well, and serve.

COMMENTS:

The key to the success of this meal?   Forgetting the arugula!!  About half way through the dinner I remembered the arugula.  Fortunately it did not make any difference...this was scrumptious!

10-22…The Perils of Pasta

I have some decisions to make. Since starting this almost daily pasta I have gained 5 pounds. That doesn’t sound like much, but it must be a critical 5 pounds, because suddenly I have very few cloths that I can comfortably wear (comfortably is the key word here.). I want to shed these 5 pounds, and more if possible, and the question is…can I do it without giving up my goal of cooking pasta every night we eat at home for one year?

I think it can be done if I can find the discipline to change some long standing eating habit s of mine. This means lighter breakfasts and lunches, less in between meals snacking, and less wine…or a little less wine. And most importantly, limiting myself to one serving of the pasta at dinner and the resumption of my daily walks.

I will give it a try and report back in 4 weeks with the results.

On more pleasant note...or...on a lighter note, here is the latest shipment of San Marzano tomatoes to arrive at la casa Renzulli. I buy them from Ditalia, and online dealer that provides great service.

9-24…Fettuccini with sausage-tomato sauce

I ran out of steam after dinner and decided the TV had more appeal than my computer, so this post was put off until this morning.

After a night off for some Buzzard Brother’s BBQ it’s back to the pasta. I’m still working on cleaning out a backlog of refrigerator “stuff”, so tonight I’ll be using the half a package of loose sausage, the unused San Marzano tomatoes, and about a quarter cup of left over creamy tomato sauce.



INGREDIENTS:

San Marzano tomatoes
Italian sausage
Olive oil
Garlic and onion
Fresh basil and oregano, chopped.

PROCESS:

Brown the sausage in a bit of olive oil, remove, and set aside. Add the garlic and onion and cook until soft, then add the tomatoes, herbs, and sausage and cook for about 30—45 minutes. I mixed in the leftover creamy tomato sauce about 5 minutes before the pasta was finished cooking.

COMMENTS:

The only thing special about this dish was the taste; I’ve never been disappointed with sausage and good tomatoes. There was also the satisfaction of using every last bit of the creamy tomato sauce I made earlier in the week for the ravioli.

SUNDAY GRAVY…9-4

After several days away from the stove I can’t think of a better way to start a new month than with Sunday Gravy on a gray Sunday day.

Using two different meats, chicken thighs and sausage, I plan on making enough for several meals. What I don’t use tonight will be frozen for use on some lazy day in the future.


I know I’ve posted this before, but to save you the time of tracking it down I’ll go through the process again.

THE SAUCE/GRAVY

I have one package of Italian sausage with the links cut into 2-3 inch pieces, and 4 chicken thighs with the skin removed but with bone in place. The meat is browned in olive oil and removed, and the pan deglazed and scrapped with red wine. The results are saved with the meat.


More olive is added and the garlic and onion cooked until soft. For my Sunday gravy I like to use imported San Marzano tomatoes which I buy on line; they are more expensive but worth the extra money. Today I’m using two 28 oz. cans, which I add to the pot, cover, and let simmer for about 10 minutes before returning the meat to the pot. Keep the lid on and simmer over low flame for 1-2 hours. Remove the lid if you want to make the sauce thicker. It won’t take long for your kitchen to be filled with most heavenly fragrance.


Since I was having company tonight I decided to serve rigatoni…I like this pasta with the thick sauce, P doesn’t care for it and she is out of town, and it is easier than spaghetti for non-pasta eaters to handle.

COMMENTS:

I found myself in a funky mood this weekend…hot weather, wife out of town, and just a general “life sucks” mood. I knew I had to do something to get out from under this dark cloud, and the solution was obvious…SUNDAY GRAVY. As soon as the garlic hit the olive oil I knew this would be a better day. And it was. Pasta never lets you down!


Kitchen art by my dear artist friend, Keyth Kahrs.