Pasta with Italian Sausage
Directions
- 1Add olive oil and bulk Italian sausage to a pot over medium to high heat.
- 2Break up the sausage as it browns.
- 3While the sausage browns, mince a half an onion and a few garlic cloves.
- 4Once the sausage is fully cooked and has good color, add the minced onion and garlic, a pinch of dried oregano, a pinch of red pepper flake, and a little bit of torn basil.
- 5Add a Parmesan rind if you have one.
- 6Slightly lower the heat and add one large can of whole peeled tomatoes, crushed by hand.
- 7Rinse out the tomato can and add the rinse water to the pot.
- 8Add two cups of chicken stock (or white wine, red wine, or other liquids).
- 9Let this simmer for about 15 to 20 minutes.
- 10Add about a half a pound, maybe a little bit more, of your favorite pasta (e.g., rigatoni).
- 11When the pasta is about a minute from being fully cooked, add a pinch of kosher salt.
- 12Stir in a little bit more torn basil.
Ingredients
- 2 tbsp olive oil
- 1 lb Italian sausage
- 0.5 onion, minced
- 4 garlic cloves, minced
- 1 pinch dried oregano
- 1 pinch red pepper flake
- 0.25 cup torn fresh basil
- 1 can large can of whole peeled tomatoes, crushed with hands
- 2 cups chicken stock
- 1 Parmesan rind
- 0.75 lb favorite pasta (e.g., rigatoni)
- 1 pinch kosher salt
- Parmesan
- torn basil
Equipment
pot
Tips
- If bulk Italian sausage isn't available, buy it in casing and remove the casing.
- Always wash out the tomato can to get more liquid for cooking down the tomatoes.
- Cooking pasta directly in the sauce allows it to absorb all the liquid and flavor, and the starch thickens the sauce.
- You can substitute white wine, red wine, or other liquids for chicken stock.
- Save parmesan rinds for use in sauces.
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