BETTY’S PASTA WITH FRESH TOMATOES

By á-160034

Ingredients

• 1 lb cooked pasta (I like penne, penne rigata or mostaccioli)
• 1 Tb butter
• 1 TB extra virgin olive oil
• 1 yellow onion, diced
• Mild Italian sausage (1 link per person), casing removed and broken apart, optional
• Garlic, pressed or minced (1 clove per person)
• Tomato paste (approx. 1 Tb per person)
• Red pepper flakes are optional (1/8 tsp to 1/2 tsp – start with just a little and increase to your taste)
• Salt and pepper
• Fresh tomatoes
• Fresh basil

Preparation

Step 1

1 lb cooked pasta (I like penne, penne rigata or mostaccioli)
In a large skillet over medium heat:
1 Tb butter
1 TB extra virgin olive oil
When bubbly, add: 1 yellow onion, diced
Cook until onion begins to caramelize.
Add: mild Italian sausage (1 link per person), casing removed and broken apart.
Sauté until no longer pink.
Add: garlic, pressed or minced (1 clove per person) and sauté until fragrant, 30 to 60 seconds.
Add: tomato paste (approx. 1 Tb per person)
Red pepper flakes are optional (1/8 tsp to ½ tsp – start with just a little and increase to your
Taste)
Cook until blended.
Season with salt and pepper.

Just before serving, add fresh tomatoes that have been seeded and diced. I like to mix yellow, orange and red tomatoes. I use at least 1 large tomato (+ some small colored tomatoes) per person.

If you like a thinner sauce you can add some chicken stock but your sauce will lose its fresh flavor. I like to thin the tomato sauces with beer (non-alcoholic for us LDSers). After a brief simmer the alcohol will cook off.

To serve: Place pasta in a bowl (either individual or large family style).
Sprinkle with a chiffonade** of fresh basil.
Top with the sauce and freshly grated, good quality parmesan.

**basil chiffonade – wash and dry fresh basil. Pluck leaves from stems. Make a stack of leaves about ½-inch thick (like stacking paper) as evenly as possible. From the long side, begin to make a tight roll (think of rolling a cigar. Using a sharp knife or kitchen shears, cut into very narrow strips (think 1/8” or smaller). I find that using sharp scissors works best.

Note: if you add fresh basil to hot sauce the leaves will turn black. It is better to add basil after the cooking/simmering is over.