Pasta with Cacciatore Sausage & Roast Tomato Sauce



This is possibly my favourite pasta sauce and is dead simple to make. I got the idea of a roast tomato sauce from Stephanie Alexander's legendary cookbook, The Cook's Companion. You can leave out the sausage and use the base sauce with any number of meats, particularly seafood. Roasting the sauce gives a slightly sweet caramelised effect.

Serves 4

Ingredients
500g freshly cooked pasta
2 large or 4 small cacciatore sausages (I prefer the hot variety) diced into small pieces
10 roma tomatoes, roughly chopped
1 medium spanish onion, roughly chopped
1 medium brown onion, roughly chopped
2 cloves garlic, finely chopped
60ml extra virgin olive oil
1 teaspoon olive oil
2 fresh bay leaves
1/4 cup finely chopped flat leaf parsley
pinch of salt & pepper to taste
Freshly grated parmesan cheese to serve

Method
1. Pre-heat fan forced oven to 180C
2. Place tomatoes, onion, garlic, bay leaves, and extra virgin olive oil in a large baking dish, mix very well by hand, and roast for 30 minutes. Remove from oven and mix ingredients thoroughly then cook for a further 25 minutes. Meanwhile, fry the diced sausage for 5-8 minutes over a medium high heat in the olive oil, then transfer with slotted spoon to absorbent paper to drain the remaining fat.
3. When the tomato sauce has finished cooking, remove bay leaves and mix in thoroughly the sausage, parsley and the pasta.

Serve with the grated parmesan and ideally a light Italian red wine.

Comments

Post a Comment

I appreciate your comments, thanks!

Popular posts from this blog

Balinese Tamarind Chicken "Ayam Panggang Bumbu Terik"

Image
This is a variation on a recipe from the the beautiful Tugu Hotel at Canggu Beach in Bali http://www.tuguhotels.com/bali . Canggu is located approximately 15 minutes drive north of Seminyak and is relatively isolated compared to the busier Seminyak , Legian and Kuta districts, although new development sites with villas and hotels were springing up when we last visited the area in mid 2008. We spent a couple of very relaxing weeks at Tugu Hotel in 2007. The hotel houses a massive private collection of South East Asian antiques, with over 1,000 pieces on display throughout the hotel and grounds. Located on the hotel grounds is a traditional Balinese kitchen and dining area, the " Waroeng " http://www.tuguhotels.com/bali/dining%20waroeng%20tugu.htm . In here they hold cooking classes covering traditional Balinese and some east Javanese dishes. The meal we dined on the evening of our private class is still one of the best meals I've ever had in Bali. Below is a shot of
Read more

Stuffed Ugly Bread

Image
Serves 6 As the name suggests, it's not pretty, but it tastes damn good. Originating from a Jamie Oliver recipe, you can experiment with different ingredients such as adding pitted olives or cooked onions. It's great served hot or at room temperature, so ideal for picnics. Best eaten with your hands! The finished product! Ingredients For the dough 600gms strong flour 2 x 7gm packets dried yeast 400ml warm water 30ml extra virgin olive oil 20ml milk 1 tsp sugar 1/2 tsp sea salt extra flour on hand for kneading and dusting For the stuffing 12 slices prosciutto 12 slices mild salami 4 hard boiled eggs 1 handful washed basil leaves 1/2 punnet cherry tomatoes, halved 8 baby bocconcini 1 cup grated cheddar cheese 1 cup grated provolone cheese 1/2 cup grated parmesan cheese Method Pour 100ml of the warm water into a small bowl and add the yeast and sugar. Stir thoroughly and allow to stand for 30 minutes. Place flour
Read more