sábado, abril 13, 2013

Pasta with italian sausage and tomato sauce

I don't even remember where I got the idea from; probably from TV or something like that, case is, this just might be more of a classic recipe than the ol' beef or pork meatballs given that it's more likely that in the non-refrigerated days there would be more sausages than fresh meat available.

The recipe

1/2 pound italian sausage
1/2 cup olives, pitted
~ 8 oz pasta, cooked
1 medium can diced tomatoes
1/2 tsp oregano
1 laurel leaf


  • Put tomatoes in a small sauce pot
  • Puree tomatoes with hand blender 
  • Cook tomatoes with oregano and laurel leaf until the sauce thickens
  • Salt sauce to taste
  • On a large skillet, cook the sausage, breaking up large clumps as best as possible
  • Add cooked pasta to mixture and toss
  • Add olives and tomato sauce
  • Serve with fresh grated parmesan