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Vanilla are planning an update to the site on April 24th (next Wednesday). It is a major PHP8 update which is expected to boost performance across the site. The site will be down from 7pm and it is expected to take about an hour to complete. We appreciate your patience during the update.
Thanks all.
2014 Cooking Club, week 27: Hot italian sausage in tomato sauce.
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11-07-2014 8:10am#1This is a recipe I've adapted from an Emeril Lagasse recipe. I'll add in the original quantities in brackets in case someone wants to try the original recipe. The measurements are in US servings. I've adjusted the quantities based on my tastes.
This is delicious as a leftover too and the Italian sausage makes it a little different. It's mainly a one pot recipe so I like the hassle free aspect of it.
Ingredients:- 1 pound hot Italian sausage, removed from casings and crumbled. (1/2lb hot sausage and 1/2lb sweet Italian sausage.)
- Half a large red onion, chopped. (1 1/2 cups sliced red onions)
- 3 cloves of garlic. (1 1/2 tablespoons chopped garlic)
- 3/4 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 (28-ounce) can whole peeled tomatoes.
- 2 tablespoons tomato paste
- 1/3 tablespoon dried oregano. (1 tblsp chopped fresh oregano)
- 250gr dried pasta. I usually use penne or farfalle. (1 pound dry penne, ziti or mostacciol)
- Fresh ricotta added to taste. (1 1/2 cups fresh ricotta)
- 2 tblsp dried basil. (6 tblsp chopped fresh basil leaves)
- Grated Parmesan, optional.
Preparation:- Chop your onion and garlic.
- Remove the casing from the sausage and break up in the pan.
- In a large bowl put all of the whole tomatoes and juice. Gently crush the tomatoes in the bowl.
- Add the tomato paste and oregano to the tomatoes.
Directions:- In a large saute pan, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes.
- Remove with a slotted spoon and drain on paper towels. You can remove some of the fat from the pan if you want but leave at least 2 tablespoons of it in.
- Add the onions and garlic to the pan and cook, stirring, over medium-high heat until soft, about 3 minutes.
- Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds.
- Add the tomato sauce mixture and cooked sausage and cook for about 20 to 25 minutes on a medium heat.
- Remove from the heat and adjust the seasoning, to taste.
- Meanwhile, in a pot of salted water, cook the pasta until al dente.
- Drain and toss in the pot with the sauce.
- Stir in the basil.
- Add all the ricotta to the pan here if you want or else let people add it to taste at the table. I find the original quantity is too much but it's a little bitter without it. I usually use about 2-3 tablespoons per plate.
- Add the parmesan if you're using it.
Hope you enjoy it!18
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CaliforniaDream wrote: »I'm living in the states
oh yea... Rub it in
Sounds and looks great!M I'll definitely have to attempt this!! Thanks op !!0 -
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oh yea... Rub it in
Sounds and looks great!M I'll definitely have to attempt this!! Thanks op !!
Please do. I'd live to get some feedback on it and see what I can improve.
Now excuse me while I go out to lie by my pool in 40 degree sunshine. Too early for a cocktail yet but I'll have one soon.
(I'm not even joking about this! ) 0 -
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