I finally decided it was time. Time to stop delaying until I was more organized or took a better picture or came up with a creative, original recipe. This is not a glamorous meal. But it is simple, delicious and how Matt and I eat a lot of the time. That just may make it a perfect first post.
When you decide that you want to open up a nice bottle of red wine. Not because it’s that special of day but just because the urge is stricking then you just need a little indulgent pasta that uses what is in the fridge and in the garden to go with it. And with really sweet grape tomatoes, some fresh basil from the patio garden and a not so great left over bottle of red wine this comes together quickly and smells great while it’s cooking.
You can omit the ricotta or cream, you can even omit the mozzarella but my secret to a great quick tomato sauce is to always use a little butter. Sauteing in a mixture of EVOO and butter really adds a great dimension of flavor that is well worth the TBSP of butter spread across 4 servings.
Simple Tomato Sausage Pasta (with Ricotta and Fresh Mozzarella)
- 2-3 italian sausage, removed from casings
- 1/2 package of shells
- 1 Tbsp EVOO
- 1 Tbsp Butter
- 1 Onion, diced
- 1/2 cup red wine
- 1/4 cup of ricotta (can use heavy cream if you have or completely admit to stay healthy.
- 2 pints grape tomatoes
- Basil for garnish
1. Brown sausage in a pan over medium heat, remove and set aside. Meanwhile bring pot of water to boil.
2. Melt butter with EVOO in small skillet, add onion and saute until soft about 3-5 minutes
3. Deglaze pan with wine, let reduce by about half. Add sausage back to pot and stir in ricotta.
4. Cook shells or other pasta of choice until slightly less then al dente
5. Add shells to pot along with 1/4 cup of pasta cooking liquid (less if sauce is not thick)
6. Take slices of fresh mozzarella and nuzzle into pasta. Cover with lid and cook about 3 minutes until pasta is done and cheeze is melted. Use as much or little cheese as you desire
7. Spoon gooey cheesy pasta into bowls. sprinkle with basil. Serve with a simple side salad and good wine