I make tomato sauce all the time, and hardly ever post it due to its simplicity and maybe “boringness” factor. The next time I make my straight tomato sauce, I will post it, but for now, you’ll have to live with this sausage tomato sauce. I’m a big fan of cooked carrots and I think they go nicely in this sauce, as would mushrooms, if I had them on hand. The sauce calls for fresh oregano and basil, but I was out of oregano too, though it will still come out delicious.
One thing of note, the recipe calls for a 28 ounce can of crushed tomatoes. While you can use ANY brand, I would highly recommend San Marzano tomatoes. They are bit expensive, but have been on sale at several stores recently, including Whole Foods. They end up being .30 cents more for the same quantity. Well worth it. And no, I’m not just trying to advertise for them, they didn’t send me any sauce, like I said, it happened to be on sale, and its so freakin good.
This recipe serves 4, two carnivores and two vegetarians – or serves 2 with leftovers for lunch.Ingredients:
~1/2 pound chicken/turkey sausages, casings removed and cut up (about 2-3 sausages)
1 28 ounce can San Marzano crushed tomatoes
½ cup chopped basil
3 teaspoons dry oregano
3 teaspoons dry parsley
3-4 garlic cloves, minced
2 small bay leaves
2 cups white onions, chopped
3-4 carrots, diced
1 cup dry white wine
1 can white beans, drained and rinsed
2 tablespoons butter
1 tablespoon olive oil
~8-10 ounces dry pasta, cooked according to directions
1 28 ounce can San Marzano crushed tomatoes
½ cup chopped basil
3 teaspoons dry oregano
3 teaspoons dry parsley
3-4 garlic cloves, minced
2 small bay leaves
2 cups white onions, chopped
3-4 carrots, diced
1 cup dry white wine
1 can white beans, drained and rinsed
2 tablespoons butter
1 tablespoon olive oil
~8-10 ounces dry pasta, cooked according to directions
Heat oil in large sauce pan over medium-high heat and then add sausages. Cook about 10-12 minutes, or until tender and slightly browned. Remove from pan and set aside in a bowl.
Clean pan and return to stove over medium heat.** Add onions and carrots and cook about 10 minutes, until. Add garlic and cook until fragrant, 1-2 minutes.
** If you are not making this half vegetarian with beans and half with sausage, leave sausage drippings in pan and continue, cooking all in one pan. If completely vegetarian, leave sausage step.
Add basil and 1 cup white wine. Cook until most of liquid/wine has reduced.
Add crushed tomatoes, parsley, oregano, salt and pepper to taste. Reduce heat to medium-low. Cover and let sauce simmer for 10-12 minutes.During that time, heat your second pan for the vegetarian tomato/bean sauce and begin to boil water for pasta. Heat pan over medium-low and add half of the tomato sauce. In the vegetarian sauce, add can of white beans, and in original pan, add cooked sausage. Add a bit more salt and pepper if necessary. Add one tablespoon butter to each sauce pan, cover and simmer for an additional 10-15 minutes.
Once pasta is cooked, you can add to each pan to toss, or top pasta with sauce. Enjoy!!
