Tuesday, September 18, 2007

You've got Red on you Pasta

Stolen from ..... The adaptation by I Like to Cook of Food and Wine Magazine's "quick from scratch italian cooking"

You've-Got-Red-On-You Pasta

makes 6 servings

adapted from Cavatelli with Sardinian Meat Sauce from "quick from scratch italian cooking"

1 tb olive oil
1/2 lb italian turkey sausage, removed from the casing
1 small onion, diced
3 garlic cloves, minced
1 28 oz can tomatos
3 tb finely minced fresh mint
1/2 cup water
1/2 tsp salt
1/2 tsp pepper
1/4 cup finely chopped fresh basil
5 tb parmesan cheese

1 pkg (approx 1 lb) cavatappi pasta

Heat a large pan over medium high heat and add the oil. Crumble the sausage into the pan and cooking, pressing down on the sausages to break them up, until brown. Add the onion and garlic and cook until soft. Add the tomatos, mint, water, salt and pepper and simmer, uncovered for 20 minutes, stirring often, until the sauce starts to thicken. Continue to gently simmer the sauce while you cook the pasta in salted boiling water.

When the pasta is done, drain and return to the pot. Add in the sauce, basil and cheese, and stir to combine. Scoop into bowls and top with more cheese if desired.


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