The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

You may not copy or otherwise reproduce any of this content without prior written permission.

Wednesday, June 6, 2007

Pasta with Sausage and Peas

I was at the farmer's market with friends this Saturday and there is a vendor there selling the best peas I've ever had! This dish has to be a top favorite in the catalog of pasta dishes in my collection. This recipe comes from my great grandmother, Nunzia (whom I never knew, but know well in stories). This is a simple dish, passed down through the generations. The fennel is the key ingredient, in my opinion. It picks up the flavor in the sweet sausage and gives a naturally sweeter taste to the sauce.

For the sauce:
1lb sweet Italian sausage
2 tbsp olive oil, plus 1 tsp
1 bulb of fennel, diced
1 onion, diced
2 cloves of garlic, minced
3 tbsp tomato paste
1 32 oz can crushed tomato's
salt and pepper to taste
1 1/2 c fresh peas
a generous handful of fresh basil

Heat a skillet over med-high heat and add 1 tsp olive oil just to coat the bottom of the pan. Remove sausage from casing and cook until browned. Set aside.

Heat another skillet over med heat and add 2 tbsp olive oil. Add onions, fennel and garlic and saute for 7-10 minutes or until translucent. Add tomato paste and saute another 3 minutes. Add salt and pepper, and the can of crushed tomato's. Stir well and cook on low simmer for about 1 hour. Stir occasionally. During the last 5 minutes, add your fresh peas. Top with fresh basil (Some cut, I rip mine for the rustic feel) and serve over cooked pasta.

***Cooks note: I always taste as I go, especially with sauces. If it's still a little tangy, add a swirl of olive oil and let simmer a bit longer. Feel free to use salt and pepper, but do it intermittently and not a huge amount all at once. ***

No comments: