Rotini & Italian Sausage

Yield: Serves 6-8

I like almost everything Italian. Pasta and sausage are both my weakness.

Often, I will make spaghetti, fettuccine or Rotini, add a patty of butter and sprinkle with grated parmesan cheese and garlic powder. You don't have to watch the water boil. While that is going, I'll steam a little asparagus or broccoli and quickly make a simple salad – that’s when I’m lazy. It can be just that simple but does not get better.

Most of the time I will be more disciplined and, of course, make a sauce or ragù of some kind, which does not take that much longer…oh, how sweet it is…!

This recipe is a fast dinner for yourself or the family. If your children like spaghetti and meatballs or pizza, they will demand this often. It is quicker and less complex than meatballs, and far more flavorful, hearty and healthful than any store bought sauce from a bottle.

Here is what I want you to do: while the sauce of sautéed aromatics with crushed tomatoes and sausage is cooking and filling the kitchen with ethereal bouquets, listen to a favorite album or enjoy the master Andrea Bocelli himself.



Serve a fresh salad before hand and savor this dish with a complement of garlic bread.

Ingredients

1 lb. Rotini
1½ lb. mild Italian sausage
4 tblsp olive oil
1 large onion, medium chopped
3 large garlic cloves, thinly sliced
2 carrots, sliced – ¼ inch thick
2 celery sticks, sliced – ¼ inch thick
1 (28 oz.) can of crushed tomatoes
4 cups homemade or high quality vegetable stock
1 tblsp Parmigiano-Reggiano or Asiago, fresh grated per serving

Preparation

1. Heat vegetable stock and keep hot
2. Heat a large pan on medium-high, add 2 tblsp of Olive oil
3. Cut sausage links (keep in casing) at a 45 degree angle, ½ inch wide slices
4. Sear sausage until golden brown, stirring frequently, drain fat, continue searing – remove from pan, drain pan of fat
5. Heat 2 tblsp olive oil, add onion to the drained pan, stir and cook until golden brown – 4 to 6 minutes
6. Add garlic, stir and blend – sauté 1-2 minutes
7. Add carrots and celery – continue cooking 4-6 minutes, stirring frequently
8. Return sausage to the pan, crushed tomatoes and hot vegetable stock, bring to a boil, then reduce heat and slow simmer covered for 15 minutes
9. Meanwhile, prepare Rotini according to instructions – until al dente

Serving

• This will be a medium heavy sauce
• Ladle Rotini to individual bowls, top with sauce and garnish each with 1 tablespoon of Parmigiano-Reggiano or Asiago cheese

Guten Appetit, und Laß es Dir schmecken...!
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