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Sausage, Tomato, Pasta

Updated on October 24, 2020
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Lee has a PhD in philosophy, but when cooking, Lee is more like an experimental scientist than an abstract thinker. But lots of ideas.

Grilled - A quick sauce - Over pasta

Sausages can be slow cooked for an hour or two in a tomato sauce and then served over pasta -- or over anything. The sausages impart a wonderful flavor to the sauce, so that the end result is special. However, this much quicker approach is just as delicious and has the advantage that the sausages retain more of their unique flavor, and so do the tomatoes.

This main course can be cooked in a little more than a half hour! There are few things which can be prepared in such a short time and deliver such a wonderful culinary reward. And doesn't it look delicious?

Grilled sausages, grilled tomatoes made into a quick sauce, over pasta -- a special dinner!

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Italian sausages

These are the sweet ones, which simply means they are not spicy. There's no sugar or honey in them. The spicy ones are just as good here, though, if we are looking for a bit of spice, and extra dimension of taste.

The tomatoes, too, are important. These are the Tomatoes on the Vine, the ones that are sold with part of the stems still attached to them. Another good choice would be Roma tomatoes. Heirloom tomatoes would also be good, imparting a really distinctive flavor, varying with the variety. I'm not sure I would want yellow ones here, but suit yourself.

We are headed for the grill, which has been preheated for about ten minutes. You do always preheat your grill, do you not?

Grilling

The sausages cook surprisingly quickly. After three or four minutes they take on that wonderful grilled appearance and are ready to be turned over. Move them around a bit. Not only are there places on the grill that are hotter than others, but the fat dripping from the sausages can cause flare ups. In fact this is not a great problem, though it is something to watch out for. Switching the ones here on the left with the ones on the right solved the dripping problem in no time at all.

Note the tomatoes cooking happily up there on the grill's shelf. They were first placed cut-side down, then turned over when the sausages were turned. Of course, the grill cover must be closed if we are going to cook the tomatoes like this. Otherwise they would have to be cooked on the grill itself, alongside the sausages. The tomatoes cook in approximately the same amount of time as the sausages, though we need to check on them periodically to ensure that they don't become too mushy.

The grilled result

Off the grill and on their way to the kichen.

What a picture! Who could resist such a beautiful presentation of color and variety? We are all sausage lovers, and the ones pictured here make sausage lovers of any of us who weren't previously sausage lovers. Even vegans have a form of sausage, and I'll bet that grilling it improves it.

Now here's what's been happening in the kitchen, the inside as opposed to the outside of our house -- see below.

EVOO, garlic, and herbs

While the grilling was going on, we poured some EVOO, some extra virgin olive oil, into a large skillet, smashed some cloves of garlic (six of them, in fact), and then sauteed the garlic until it was just beginning to brown. (For EVOO, click here.)

The grilled tomatoes go straight into the olive oil and garlic. We can chop them up a bit, if we like. Add some basil and some oregano. Fresh basil and oregano would be good, but dried is great also. Coarse ground salt and black pepper. (Red pepper flakes can also be added).

Cook all these ingredients together for a few minutes.

Then add the sausages

Adding the sausages makes a very tasty picture indeed.

The sausages have already been grilled, of course, so we can turn the flame off underneath the skillet. There is no need to go further with cooking; our efforts now shift to serving. The idea here is to have the eaters put some of the cooked pasta on their plates, then come to the skillet and spoon a sausage or two and some of the tomato sauce over their pasta.

Terrific aroma at this point. Not for the feint of heart.

Looks good enough to eat!

The best sort of pasta for this is tubular pasta. Certainly something like linguine could be used, but linguine seems best suited to something like Spaghetti Bolognese, which lacks large pieces of meat like the sausages here. With Bolognese, the blending of sauce with noodle is primary, but here we want the sausages to stand out a bit from the pasta.

Here we have a mixture of fusilli and farfalle or bow-tie pasta.

Having individual pieces of pasta like this goes well with the pieces of sausage we will be cutting off and eating.

Don't forget the Parmesan cheese, real, imported Parmesan cheese -- shaved, shredded or grated.

Parting facts

The different types of sausages the world makes is mind-boggling. The ones we have here are fairly standard Italian ones, but Italy alone has many non-standard types, all of which could be used in this recipe.

The combination of sausages, tomatoes, and pasta used here is classic, but in fact restaurants these days seem to be withdrawing from offering the possibility of sausages with pasta. Maybe that is just in may area, however, What is happening in your area?

Part of a series

Pictures, pictures, pictures

Series within series, actually. Food & Cooking, for example, then -- within that -- series on vegetables, fruits, seafood, meat, etc. Books, too. Ideas, too. Travel, too. Key virtues:. pictures, clear step-by-step text. Delicious -- whether foods or ideas! All of the series, and all of the items in each series, can be found, organized by floor, at this link: Lee White's Department Store. Happy shopping! -- everything is free!

Real meal

Real Meal. Unlike fancy food mags, where images are hyped and food itself is secondary, all pix shown here are from a real meal, prepared and eaten by me and my friends. No throwing anything away till perfection is achieved. This is the real deal --- a Real Meal.

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