Pasta with Sausage & Fire Roasted Tomatoes
Prep Time: 10 minutes
Cook Time: 15 minutes
2 Tablespoon extra virgin olive oil
4 Italian Sausages, casings removed, cut up into 1 inch slices
1 can (14ou) crushed fire roasted tomato (I prefer Muir Glen)
1 can (14ou) diced fire roasted tomato (I prefer Muir Glen)
1 Tablespoon tomato paste
1 sweet onion, diced
4 cloves of garlic, minced
1 cup of white wine
pinch of red pepper flakes
2 teaspoon dried oregano
2 fresh basil leaves, sliced, extra for garnish
grated Parmesan cheese for topping pasta
1 cup of starchy cooking water from pasta
1 pound of bucatini pasta***
In a large saucepan, heat the olive oil. Add the sausage with casing removed and cook over medium high heat for about 8-10 minutes, turning halfway through.
Cook the pasta in boiling salted water for 10 minutes, drain. Remember to save 1 cup of pasta water.
Remove the sausage once it’s cooked through to a towel lined plate. Add onions to the pan and let cook for a few minutes, add garlic let cook for 1 minute. Add tomato paste and stir for 1-2 minutes.
Add the wine, scrap the bottom of pan with wooden spoon to get all the browned bits. Add tomatoes, red pepper, oregano, salt and pepper, basil, let sauce come to a boil and reduce by half about 3-5 minutes.
Add pasta water and stir and taste, let cook for about 2 minutes. Add cooked pasta to saucepan and stir all together. Add sausage. Top with grated Parmesan cheese and fresh basil.
*** You can use any long pasta here. If you want lighter meal I recommend angel hair or thin spaghetti.
Bucatini is a thick pasta.
If you can add yellow bell peppers and kale for more vitamins, nutrients and color.