Wednesday, February 16, 2011

Pasta with Sausage in Tomato Sauce

Made this last week and shared some leftovers with some co-workers, one of whom wanted the recipe. So here we go.

1 can 28 oz Muir Glen Plum Tomatoes (or 3-4 fresh peeled tomatoes *only* if in season)
3 tablespoons extra virgin olive oil
1 onion diced
1 celery stalk diced
1 carrot peeled and shredded
1-2 cloves garlic crushed
2 Italian sausages peeled and crumbled
2 tablespoons tomato paste
1/2 pound gemelli or penne
salt
pepperoncini

Heat a medium skillet over medium heat and add the olive oil. Saute the onion, celery, carrot, and garlic until translucent. Make a space in the middle of the skillet and add the crumbled sausage, sauteing it until their liquid has been cooked out. Make a space in the middle again and add the tomato paste allowing it to caramelize for a minute or so. Combine all the ingredients in the skillet then add the tomatoes and mix all together with a wooden spoon, breaking up the tomatoes as you do so.
Allow to cook at a lively simmer for about 30-40 minutes. Fill a large pot with 4 quarts water, salt it, then bring to a boil about 10 minutes before the sauce is done. Add the pasta. About a minute before the pasta is done, reserve some of the pasta water aside, drain the pasta and add to the sauce allowing it to finish the last minute of cooking in the sauce, adding some of the reserved pasta water if the sauce seems dry.
Serve and enjoy, leftovers should last in the frig for a few days.