Tuesday, March 22, 2011

Land speed record

Short of toast, you'll not find a faster meal than this latest entry in my informal fast pasta series. I guarantee you will be surprised that something that takes so little time could produce such a wonderful depth of flavour.

Wine-soaked sausage pasta
1 pound Italian sausage (the hot kind)
1/4 cup sundried tomatoes
1 cup red wine
2 tablespoons tomato paste
1 pound pasta shapes
large bunch baby spinach or arugula

Heat two tablespons olive oil over medium high in a deep skillet or pot. Remove sausage casings and add meat to pot, stirring and breaking up with a fork until no longer pink. Drain fat and stir in wine and tomato paste and season with salt and pepper. Bring to a boil, then simmer over low heat for about 10 minutes.

Meanwhile cook pasta in a pot of boiling water until al dente. Drain, reserving a 1/4 cup water and return to pot. Add sundried tomatoes, meat sauce and stir. gently stir in spinach or arugula and serve with a dusting of parmesan cheese.

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