So Tonig.. Err, Last Night 
It was time for Pasta n Tomato Sauce.. It's.. been a while (probably something to do with weeks of 110-115˚ in Summer, here Anyhoo.. Here's what I (usually) do with 'Jarred Sauce' to take it 'Next Level'...
Ingreeds:
- 1x Jar of yer 'Basic - as Non Flavor-Skewed as Possible (ie: No "Roasted Garlic & Onion" or "Oregano & Garlic" Sauce, etc) Tomato Sauce' avail.. ie: "Marinara" is a good choice - Our Fav is, as-above, Barilla 'Tomato & Basil' - Ever-so Slightly 'skewed' with the dashes of Basil, but will Not 'heavily bias' This Recipe..
- Minced Garlic (yes, May also use a Fresh finely-minced clove)
- Fresh Basil (Best, when possible) or Basil 'Flakes'
- Coarse Black Pepper (Grinder is best) and Sea Salt (Very-little needed..)
- 1/2-3/4 Cup Red Wine (Merlot / Cab blend is Best, Imo.. Prefer Ménage 'a Trois, shown above ..and No Jokes, please
- Red Pepper Flakes (Optional, to-Taste)
- 5-6 Italian Sausage Links, sliced into ~1" thk. 'coins'
- Olive Oil / EVOO
Dump jar-Sauce in 5 Qt. Sauce Pan, and 'Rinse Out' with the Wine, Dump into 'raw' Sauce. Add Garlic, Pepper, Salt (again - Sparingly, maybe ~1/8 Tsp Tops.. The Sausages will add a Lot of saltiness to this) Rosemary and Red Pepper flakes (If adding) Stir all into Sauce well. Bring to simmering over Low heat, Covered. Occasionally stir / Taste / adjust Spices, to-Taste...
Next, place Sliced Ital-Sausg 'coins' into ~4 Tbsp Olive Oil (I prefer EVOO..) into Sauté pan, and 'pan fry' them to a nice Toasty-brown, turning frequently (and Cover, if desired, to 'speed it up'..) ie:
While Sausage is cooking, Start yer Pasta-Water to Boil, prep as-usual (Salt water to-taste / pref, etc)
When properly-Cooked (ie: Above) use Tongs to individually remove / 'gently squeeze' / bonk-off excess Oil, and Add to Sauce / Stir-in well, and again - Low Heat - simmer / stir occasionally for ~10-12 mins (or, duration of Pasta-Cooking) Taste, periodically, to adjust Seasoning..
Once Pasta is nearly done, Turn Off heat to Sauce / stir again, Cover, and let sit, While you Drain / Prep-Pasta (add Olive Oil to keep from sticking, etc) Once 'prepped', Add the 'Now-Meat Sauce' to the Pasta / Mix all in well, Serve nice n Hot...
Enjoy with More Red Wine, or Your choice of Beverage (Ginger Ale works well, if you don't want / drink Wine..) and uh.. That 'Next-Level Garlic Toast' Recipe also goes Quite smashingly with this..
Notably-Outstanding 'Variants' on the above include adding:
- Subbing-in 'Left over Grilled Pork Chop' (prepped with Olive Oil / Rosemary, only) diced up / stirred in, Vs the Sausages.. SO Good..
- Green Olives, sliced...
- Portobellos, Diced..
- More Fresh Basil, post-draining / pre-serve (let Sit for a few, to gently 'blanch' the Basil)
..And, for a 'Meatless' Variant:
- Portobellos, Diced..
- Butternut squash (yep) and cubed Zucchini (pre-cooked in EVOO or steamed, etc)
Crits / Suggestions / comments Welcome.. Enjoy..
jd
It was time for Pasta n Tomato Sauce.. It's.. been a while (probably something to do with weeks of 110-115˚ in Summer, here Anyhoo.. Here's what I (usually) do with 'Jarred Sauce' to take it 'Next Level'...Ingreeds:
- 1x Jar of yer 'Basic - as Non Flavor-Skewed as Possible (ie: No "Roasted Garlic & Onion" or "Oregano & Garlic" Sauce, etc) Tomato Sauce' avail.. ie: "Marinara" is a good choice - Our Fav is, as-above, Barilla 'Tomato & Basil' - Ever-so Slightly 'skewed' with the dashes of Basil, but will Not 'heavily bias' This Recipe..
- Minced Garlic (yes, May also use a Fresh finely-minced clove)
- Fresh Basil (Best, when possible) or Basil 'Flakes'
- Coarse Black Pepper (Grinder is best) and Sea Salt (Very-little needed..)
- 1/2-3/4 Cup Red Wine (Merlot / Cab blend is Best, Imo.. Prefer Ménage 'a Trois, shown above ..and No Jokes, please
- Red Pepper Flakes (Optional, to-Taste)
- 5-6 Italian Sausage Links, sliced into ~1" thk. 'coins'
- Olive Oil / EVOO
Dump jar-Sauce in 5 Qt. Sauce Pan, and 'Rinse Out' with the Wine, Dump into 'raw' Sauce. Add Garlic, Pepper, Salt (again - Sparingly, maybe ~1/8 Tsp Tops.. The Sausages will add a Lot of saltiness to this) Rosemary and Red Pepper flakes (If adding) Stir all into Sauce well. Bring to simmering over Low heat, Covered. Occasionally stir / Taste / adjust Spices, to-Taste...
Next, place Sliced Ital-Sausg 'coins' into ~4 Tbsp Olive Oil (I prefer EVOO..) into Sauté pan, and 'pan fry' them to a nice Toasty-brown, turning frequently (and Cover, if desired, to 'speed it up'..) ie:
While Sausage is cooking, Start yer Pasta-Water to Boil, prep as-usual (Salt water to-taste / pref, etc)When properly-Cooked (ie: Above) use Tongs to individually remove / 'gently squeeze' / bonk-off excess Oil, and Add to Sauce / Stir-in well, and again - Low Heat - simmer / stir occasionally for ~10-12 mins (or, duration of Pasta-Cooking) Taste, periodically, to adjust Seasoning..
Once Pasta is nearly done, Turn Off heat to Sauce / stir again, Cover, and let sit, While you Drain / Prep-Pasta (add Olive Oil to keep from sticking, etc) Once 'prepped', Add the 'Now-Meat Sauce' to the Pasta / Mix all in well, Serve nice n Hot...
Enjoy with More Red Wine, or Your choice of Beverage (Ginger Ale works well, if you don't want / drink Wine..) and uh.. That 'Next-Level Garlic Toast' Recipe also goes Quite smashingly with this..
Notably-Outstanding 'Variants' on the above include adding:
- Subbing-in 'Left over Grilled Pork Chop' (prepped with Olive Oil / Rosemary, only) diced up / stirred in, Vs the Sausages.. SO Good..
- Green Olives, sliced...
- Portobellos, Diced..
- More Fresh Basil, post-draining / pre-serve (let Sit for a few, to gently 'blanch' the Basil)
..And, for a 'Meatless' Variant:
- Portobellos, Diced..
- Butternut squash (yep) and cubed Zucchini (pre-cooked in EVOO or steamed, etc)
Crits / Suggestions / comments Welcome..
Enjoy..jd
