June 12, 2010
Summer cooking is such a pleasure. Vegetables virtually beg to be eaten raw or just barely cooked, and after a long day at work, you can easily come home and make yourself an attractive plate of food in less than 20 minutes.
This was a quick pasta sauce I made after discovering a cheese and garlic sausage at Faicco’s Italian Specialties on Bleeker Street. Just a 1/4- 1/2 pound of this tasty sausage makes up a plate for two– the meat is full of flavour, a bit salty and rich so you barely need to add any salt and you can scrimp on the oil. Set a pot of salted water to boil and when its boiling, cook up about a 1/2 lb (or less) of whole wheat corkscrew pasta. Meanwhile, slice up about a 1/2 pint of grape tomatoes. Slice up a large sprig of sage into thin strips and a sprig of oregano if you some. In about a tsp of olive oil, saute up the sausage (remove from its casing or chop into small bits) with a grated garlic clove, and a quarter of a white onion, sliced in rings for about 5 minutes till meat is just done and onions are softened. Toss in the tomatoes, saute another few minutes, toss in the sage and oregano, saute another few minutes until tomatoes start to release their juices. I’d add a tablespoon of water or stock and cook another few minutes (I just started freezing homemade chicken stock in ice cube trays. I throw a cube or two into everything.)
Toss in the cooked pasta and a bit of pasta cooking water, mix and serve with a drizzle of olive oil and fresh grated parmesan.