My pasta epiphany occurred the other night because I was starving and didn't feel like waiting 30 minutes for the huge Italian pork sausages from Bradley Farm to cook through. Instead, I removed the casings and sauteed them, mincing them up as I went, with a little onion. Then I looked over at a dejected nearly used up bottle of Pinot Noir sitting on my table and thought, hmmm, let's pour that in too. Oh, and why not add those three beefsteak tomatoes sitting next to the wine? The result was a wonderful, wonderful thing that surprised the heck out of me. Enjoy!
Pork Sausage and Red Wine Meat Sauce Over Pasta
(This new fave requires very little time and produces quite a lot of flavor. It's best served over a pasta like large rigatoni or peppardelle that can hold a meaty sauce.)
What You'll Need:
1 medium onion chopped
1 pound Italian Pork Sausage out of its casing
3 ripe beefsteak tomatoes diced (or a large can diced tomatoes)
About a cup of red wine (or more if you like)
12 leaves of fresh basil cut into very thin strips
1 pound of sturdy pasta like rigatoni or peppardelle
For the pasta: Set a large pot of salted water over a high heat to boil. When it comes to a boil add the pasta and cook until al dente.
For the meat sauce: Place a large frying pan over a medium high heat, add a splash of olive oil. When the oil starts to shimmer, add the onion, stir and cook until soft. Add the sausage and break it up into little bits and make sure it mixes thoroughly with the onions. Once the sausage is nearly cooked through add the wine and tomatoes and simmer until most of the liquid had reduced and the sauce has thickened up. Turn off the heat and add the strips of basil, stirring just until mixed.
To serve, place the pasta on a platter and top with the meat sauce. Buon Appetito!
Approximate Dinner Cost
• Groceries - $14.00
• Leftovers – We got 4 servings out of this for $3.50 a serving.