I get bored. Sometimes too easily. Last time I was at Woodman's market it was 11pm and I was free to wander the aisles. That always leads to some inspiration. Tonight's supper was based around this Klement's Smoked Sausage.
I found a 28 ounce can of San Marzano tomatoes in the cupboard. Ragu! One tablespoon of olive oil, one roughly chopped sweet onion, seven roughly chopped cloves of garlic, the can of tomatoes, 2 tlbs tomato paste, one cup vegetable broth and the smoked sausage, halved lengthwise then sliced into thin half moons. Toss in a few pinches of your favorite Italian herbs, a sprinkle of salt and a grind of fresh pepper. Let this simmer while the pasta cooks to the raw side of al dente.
Add the drained al dente pasta to the ragu. Cover with a lid and cook, stirring every two to three minutes to prevent burning, until the pasta is cooked to your taste of tenderness. Yes, you have to extract a single noodle - I use a fork - and taste it.
Plated and served with a snowy drift of parmesan cheese. This was delicious and filling and warming on a cold April day.
April 29, 2014