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Italian Sausage and Tomato Sauce
* Exported from MasterCook *
Italian Sausage and Tomato Sauce
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:20
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds mild or hot fresh Italian sausage -- cut into 3/4"
pieces
1 large onion -- thinly sliced
3 large garlic cloves -- minced
1 1/2 pounds fresh tomatoes, peeled -- coarsely chopped
1/3 cup Marsala wine
1/4 cup fresh basil leaves
salt and freshly ground pepper -- to taste
1. In a wide-bottomed pan or skillet with high sides over medium heat,
brown sausage for about 5 minutes.
2. Push sausage to side of pan. Add onions and garlic; saute in sausage
fat about 2 minutes. Pour off all but a thin film of fat.
3. Add tomatoes and Marsala to pan. If using dried basil, add it now. Cook
over medium heat until sauce reduces and thickens, about 5 to 10 minutes.
4. Stir in fresh basil or parsley. Season to taste with salt and pepper,
if necessary. Use immediately or cool to room temperature and refrigerate
or freeze (see Timesaver Tip).
5. To serve: Cook 8 ounces ziti or rigatoni, following package directions.
Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta
cheese.
Makes 4 cups.
* Timesaver Tip: Sauce can be made up to 2 days ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost
setting, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in
saucepan or in a microwave oven on 50% power until heated through, 3 to 5
minutes. Stir sauce several times during microwave defrosting.
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NOTES : This sauce is good with ziti or rigatoni; see step 5 for
instructions on cooking the pasta. You can use the food processor to mince
the garlic, slice the onion, and chop the herbs.
Nutr. Assoc. : 3775 0 0 3416 0 0 0
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