I think I finally found the perfect tomato sauce recipe. I didn't have fresh tomatoes on hand, so I used a 28 oz can of crushed tomatoes and a 15 oz can of tomato sauce. I saved some sauce to use towards the end of the week for another recipe. Who knows what it will be yet. I added in about a teaspoon of thyme. Otherwise, I didn't have Pecorino cheese on hand so I used Parmesan. It was very very good, found the recipe on Cooking Light's website. My favorite jarred tomato sauce is at Trader Joe's. I'll be picking up some Roasted Garlic Marinara sauce when my mom and I go to Minneapolis in 2 weekends to do some shopping. Oh that just gave me an idea for the next sauce that I make... roast some garlic in the oven. 🙂
Today I saw a class for cooking Paella, that is offered here in town. The cost was $75.00. For $75.00 someone could go and buy all the ingredients for that dish and make it themselves. Ina has an easy Paella recipe on Food Network's website that doesn't require that special large pan they use to cook that dish. It would be a fun class to take, but maybe someday I will try and make it myself. Maybe when tax season is here again. 😉
PrintTomato, Sausage, and Pecorino Pasta
Ingredients
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 ¼ pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup torn fresh basil leaves
Instructions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining ¼ cup cheese and basil.
Wine note: Italian sausage craves a clean-tasting wine with the substance to complement the rest of the dish without overwhelming it. The smoky 2006 San Lorenzo Verdicchio Vigna Delle Oche ($23) is a great choice. -Gary Vaynerchuck
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