August 30, 2019
If you like pasta in general, this will become your new favorite dish! If you don’t eat meat, just eliminate the sausage. It will still be undoubtedly delicious! The balsamic dressing and red wine give the dish a unique gourmet taste.
This is the perfect dish to make if you’re a busy mom. My husband doesn’t get home from work until after 7pm, so I feed my girls earlier in the evening and eat with him after he gets home. It really is an easy recipe for such a special sausage and pasta dish. I make the sauce before I take the kids up for a bath and let it simmer, covered and on low, in the meantime. It can probably simmer for hours if you needed it to, but you would have to stir it occasionally. It is really convenient, since it only takes about 10 minutes to get the sauce going, and my girls can handle being without my complete attention for that small amount of time! Then, when my husband and I are finally ready to eat, I just boil the pasta and throw it into the sauce. Who needs take out?
Here is what you’ll need. Details and instructions below!
A closer look at the spices and tomatoes…
- 1 package of sausage without casing. I use mild, but if you are feeling adventurous or like your food extra spicy, go for the hot!
- 8 oz pasta. I chose Campanelle because it makes me feel as though I am eating at a fancy Italian restaurant, but Rigatoni is also a great choice.
- 1 tbsp. olive oil
- A pinch or two each of salt and pepper
- Parsley for topping
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1.5 tbsp. minced onions (You could instead dice an onion and use that.)
- 1.5 tbsp. minced garlic
- 1 28 oz. can San Marzano tomatoes and their juice (Chefs adore these particular plum tomatoes.)
- Half a jar of pitted Kalamata olives
- 1/4 cup Light Balsamic dressing
- 1/2 cup red wine
- 1/2 cup starchy water taken from your pot before you drain the pasta
- Optional– Grated Pecorino Romano cheese for topping.
- Add oil to skillet and brown the sausage, stirring in minced onions, garlic, red pepper flakes, salt, and pepper halfway through.
- In the meantime, chop up the olives in halves or quarters, whatever you prefer.
- When sausage is brown, stir in red wine.
- Add olives, dressing, and tomatoes. You may have to break up the tomatoes a bit.
- Cover and simmer on low, stirring occasionally until you are ready to eat.
- Cook pasta according to instructions on box, remembering to save 1/2 cup starchy water to stir into the sauce.
- Drain pasta, add to skillet, and stir into sauce. Top with desired amount of parsley and cheese.
How easy was that?! That’s what’s up. No, really. That’s what’s UP! It’s delectable. Let me know how it turned out for you (or if you would change anything about it) in the comments below. Bon appetit!
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