I am about to embark on perfecting this recipe. You see, Sunday, I prepared this dish for the 100,000th time. Only this time, I made a minor change to my recipe and the sauce finally was the sauce I always wanted it to be. It was quick, delicious, did not taste overcooked, but it was thick and it clung to the linguine. This recipe is worth sharing.Keep in mind that this was a special birthday meal I was preparing so of course I wanted perfection.
A little background....
I had invited Anne Kelly to spend Sunday with me in celebration of her birthday. I had missed seeing her for her birthday. She graciously accepted. I invited her to spend the day Sunday with me. Even though I had work to do, I knew she would not be lonely at my place. I was busy Saturday night with a wedding reception at Sangria in Hermosa Beach. www.sangriahermosa.com.
When I got home I found Miss Kelly resting comfortably on my couch surrounded by her Redondo Beach Fan Club.
On Sunday on my way back from the Beach House in Hermosa Beach I ran by the grocery store and picked up:
- 1 large can of crushed tomato
- 1 bunch of fresh basil (wash before you use)
- 1 pound of Sweet Turkey Sausage
- 1 pound of Spicy Pork Sausage
- 2 medium shallots
- Extra Virgin Olive Oil (this should always be in your cupboard if you cook)
- 1 pound of pasta (get what you like)
- Salt & pepper to taste (use only Kosher salt when you cook)
- Finely chopped the shallots and saute them in 1/4 cup of olive oil over a low flame.
- Squeeze the meat out of the sausage casing into the pan and break the chunks of sausage into smaller pieces. Let the sausage brown. This takes about 5-7 minutes.
- Add in the can of crushed tomato, and 1/2 cup of thin sliced basil leaves. stir and let it get hot.
- When the sauce is bubbly add in 1/2 cup of Ruby Port (my new secret ingredient). Let the sauce cook for ten minutes.
- Cook the pasta by following the directions on the package.
- Drain the pasta.
- Put it into a shallow bowl and toss it with your spoonfuls of the sauce until the pasta is covered in rich, thick tomato sauce.
- Garnish with fresh chopped basil and shredded Parmesan. By the way every cooking kitchen should have Parmesan cheese in the refrigerator and Extra Virgin Olive Oil in the cupboard.
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