Sadie and Daddy have a sitdown over some pasta and gravy. June 2011
Sausage/Tomato/Cream Sauce
In skillet #1, heat olive oil, and saute onions, garlic, and sliced mushrooms (crimini, baby bellas, or sliced portabellas). Season with salt/pepper. Deglaze with a little red (sweet or rosso) vermouth, scraping all the good stuff up off the bottom.
In skillet #2, brown your loose sausage (2 pounds) and "chunk" it into small pieces. Again, deglaze with red vermouth. Add a 32 oz can of crushed tomatoes. Let this simmer about 10 minutes. Add some cream (one pint) to make a tomato-cream sauce. I normally use a Latte Milano little box of cream (in the picture).
Combine two skillets in a bowl, mix well, sauce your pasta, e mangia!
Variation: Add some fresh baby spinach leaves to the sausage/tomato/cream skillet at the end and let them "wilt" for a minute or so before mixing with mushrooms.
Trick: To "sweeten" any italian loose sausage, cook thoroughly on low heat turning frequently and then deglaze the pan with sweet vermouth (1/2 cup or 1 cup - whatever makes sense). Scrape up all the good stuff, and simmer for a few minutes until the vermouth thickens (also cooks off all the alcohol).
I can't wait to read about uses 1 through 55. And, will someone please post the original sausage recipe? I know it starts something like this: take five hundred pounds of pork butts...
ReplyDeleteI can tell you one ingredient which was much requested this year (4 people brought small containers of it) but was denied. PAPRIKA! Wouldn't it be great if Rose had a written copy of the "original" recipe?
ReplyDeleteSadie, how come you only get a little cup of milk while your daddy drinks a big glass of nice red wine?!
ReplyDelete