Salsicce Al Pomodoro Recipes

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

SALSICCE AL POMODORO

Steps:

• Divide the sausage into links, if necessary, and prick them in several places with the point of a sharp knife. Arrange the links in a deep 10-inch skillet or sauté pan and place over medium heat with the olive oil. Turn the sausage in the hot pan and, as some fat accumulates, increase the heat slightly and brown the sausage lightly all over. This takes about 10 minutes, adjusting the heat as necessary so the fat and the eventual brown film in the pan do not burn. Pour or spoon off all the fat in the pan.
• Pass the tomatoes through a food mill directly into the pan with the sausage. Season with hot pepper flakes. Salt is generally not necessary because the sausages are well seasoned. Simmer gently for 30 to 35 minutes, until the sausages are cooked through and the sauce has thickened.
• Use the sauce for spaghetti or ziti (there should be enough for 12 ounces) and pass the grated cheese. Serve the sausage as a separate course with broccoli, broccoli di rapa, spinach, or another green vegetable.

PASTA POMODORO

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)

Steps:

• Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
• Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
• Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.

GNOCCHI CON SALSICCE, RUCOLA E POMODORO SECC

Steps:

• Heat the 1 tablespoon of olive oil in a skillet over medium-high heat. Add the garlic, onion and sausage, seasoning the meat with salt and pepper as desired. As you saute, break the sausage into small bite size pieces with your spoon.
• In the meantime, boil water in a pot to cook the gnocchi according to package instructions (probably 2-3 minutes or until the pasta floats). Remove from the heat.
• In a blender, blend together the basil (leaves only), 1/2 cup of water from the gnocchi pot, 1/2 cup olive oil and half and half.
• Drain the gnocchi.
• When the sausage is fully cooked, add the drained gnocchi and blender sauce to the skillet as well as the arugula and sundried tomatoes. Reduce heat to low and stir until the arugula wilts. Remove from heat and serve.

AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY

Steps:

• Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
• Add in the whole basil leaves, garlic, and tomatoes. Bring the sauce to a simmer, cover, and cook for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
• After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
• While the sauce is simmering, fill another large pot with water and bring to a boil. Add salt, if desired. Cook the spaghetti until al dente. Drain and rinse the pasta with lukewarm water to prevent sticking.
• Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
• Enjoy!

SALSA DI POMODORO

Steps:

• Saute onions and garlic in olive oil over medium heat.
• Add the rest of the ingredients. Add meatballs if you wish at this point.
• Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
• NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
• TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
• TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.