Sausage Linguini with a Light Tomato Sauce

What You'll Need:
1-pound, Rigatoni Pasta 
(spaghetti pictured, but rigatoni will work better)
6 sausage links
Stewed Tomatoes, 1 can
1 tbsp garlic, minced
1/4 cup, heavy cream
1 tbsp butter
1/3 cup, dry red wine
Fresh basil leaves, sliced into ribbons or chopped finely for garnish

  *some ingredients not pictured

Boil a pot of water, salt it, and cook off a pound of rigatoni pasta.  There shouldn't be much more direction needed on that.

Start by frying your sausage.  Fill a frying pan with about a half-inch of water and lay sausage in.  Cook on medium heat for about 30 minutes. Once the water cooks away, be sure to turn the sausage occasionally, to ensure a good crust on all sides.

Now, for the "sauce".  I put that word in quotations because it's not really what I would call a sauce. It's a very light, very easy tomato sauce.  Start by coating the bottom of a deep skillet or pot with olive oil.  Add about a tablespoon of minced garlic and brown, but do not burn.  (Burnt garlic is terribly bitter.)  Add a can of stewed tomatoes (I had Del Monte on hand).  I used the stewed tomatoes, because I didn't have a lot of other fresh ingredients in my house that I would have liked to put in the sauce to add flavor (like onions, carrots, and celery) and the stewed 'maters already have bell peppers and onion flavorings in the can.  Before discarding the tomato can, use it to measure a can of water and add that to the pot.  Let those flavors come together for a few minutes.

Then, using an emulsifier (which I'm pretty sure might be my favorite kitchen gadget) or a simple blender, process the tomatoes until they become smooth -- or, if you like chunky sauce, just pulse the blender a few times -- I like smooth sauce, though.  Return the tomato sauce to the pot and add the heavy cream. Stir together and let it simmer on medium heat for about 15 minutes.

By then, your sausage should be browned all the way around.  Remove it from the pan (but don't throw the pan in the sink, yet!) and slice it into about 1-inch thick medallions.  Transfer all sliced sausage to the tomato sauce.  Now, very carefully because it WILL splatter, deglaze the pan with the red wine and butter.  Whisk until all the little "bits" from the bottom of the pan come up and the butter has melted.  Pour that into the tomato sauce, and stir everything together.  Cover the pot and let everything come together over low heat for about 10-15 minutes.

When you drain the pasta, hit it with a little splash of olive oil and a few handfuls of grated Parmesan cheese.  Since it's so light, the cheese will help the sauce stick to the pasta.  Toss everything together and garnish with fresh basil!

Enjoy :)


  1. I am getting much better with pictures of my food. Thank you to the lovely boyfriend, Bucky buying me a new camera!


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