This is another of my dad's old standbys. He actually used to make this at his restaurant. I made it more than a week ago, but I will try to remember the details.
To start off, bought some *sweet* italian sausages at the whole foods. Usually I get little ones - but these were twice the size! I put them in a frying pan with the heat on low. I turn them every 5 minutes or so. I later learned from Kristen that slicing them into quarters lengthwise cooks 'em faster and more evenly. gonna try that next time.
gina marie sliced a whole yellow onion and we also sliced (into long medium strips, not chopped) 2 red, 1 yellow, and 1 orange bell peppers. We added this along with a lot of chopped garlic into a big saute pan with some olive oils and put the heat on low.
once the peppers had softened I seasoned with some thyme and a little pepper. then I added half a can of low-sodium chicken broth and brought it just to a simmer and then turned the heat back to medium. I let that simmer until the broth had reduced a bit and added 1 can of diced tomatoes.
continued to let this all cook on medium low. towards the end I added half a stick of butter to the sauce. just let it melt and stir.
when my sauce was the consistency I wanted, I added some chopped fresh basil at the very end. The following pictures were to document my basil chopping method Stack up some leaves, roll them, then slice the roll-up:
Then I served it over whole wheat penne. (I made too much penne - one box would have cut it - also, generally I wouldn't use whole wheat for this -but it's better for you!) Also, served with parmesan.
Kristen made it awesome by bringing us her favorite bottle of french red. Excellent!
Vegan options: use vegetable broth, veggie sausages, no butter at the end
All happiness depends on a leisurely breakfast. ~John Gunther
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