Ingredients

Make this sauce ahead and refrigerate it. This step will save you time when you cook the meal.

Sauce
Half a medium yellow onion minced
3 cloves garlic minced
1/2 teaspoon red pepper flakes
One 28 oz can of finely chopped Italian tomatoes
2 tablespoons extra virgin olive oil
1 bay leaf
Sea salt to taste
8 leaves of basil torn

Additions
8 oz Italian sausage, sliced thin
1 cup diced onions
2 cups diced green bell peppers
1 tablespoon olive oil
17.6 oz package of Calamarata Italian pasta {Large oval pasta rings, see photo} or any short pasta you like
1 cup grated Parmesan cheese

Directions

In a large heavy-bottom saucepan heat the olive oil and saute the onion with a pinch of sea salt until translucent, about 5 minutes. Add the garlic and red pepper flakes and let them cook only for a few seconds until you can smell them and don’t get any color on them.

Add the tomatoes and bay leaf and partially cover it with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.

Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves.

In a deep skillet or dutch Oven, heat the oil and saute the sausage until brown and cooked thoroughly. Agg the peppers and onions and saute until tender. Add the prepared sauce and heat the mixture until completely hot.

Cook the pasta until al dente, about 12 minutes. With a large spider, scoop the pasta up and place it in the sauce. Heat the pasta in the sauce for about 2 minutes. Stir in the cheese and spoon it into individual pasta bowls. Serve with breadsticks and a green salad.


Posted by in onion, peppers, Sauces, Sausage, tomato