Sage and Tomatoes

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.