Garden Fresh Tomato Sauce With Mini Shells — We partook of the wonderful bounty supplied by good neighbor Andrew S a few days ago and made a delicious pasta and sausage sauce which in which we soaked store-brand mini-shells and created an absolutely wondrous repast.
And we are going to tell you how we did it.
We took three pieces of Italian sausage, removed the casing and browned it in olive oil in a pot over medium heat. How much olive oil? We didn’t measure. It just covered the bottom of the pot.
We removed the sausage, and added powder garlic to drippings and oil. How much? Don’t ask. It covered the bottom of the pot.
We put in a diced onion and a large diced garden-fresh bell pepper and let them sauté.
We deglazed with white wine and put in a small can of mushrooms (undrained). We returned the sausage and added seven large delicious garden-fresh tomatoes. The tomatoes were salted and quartered, well eighthed actually. We did not peel or deseed them, nor de we add any extra stock or water.
This was a fun meal.
We brought the sauce to a boil and let it simmer for about an hour and a half, after which we started the shells in a separate pot. While the pasta was boiling we added powdered basil, oregano and fresh parsley to the sauce. Before the shells was completely cooked, we drained them and added them to the sauce.
We let it simmer for another 10 minutes or so, plated and ate.
Yum.
We are sure better cooks could do better but this was easy and fun and totally beat the stuff from the jar.
“We are sure better cooks could do better but this was easy and fun”
“Could do better?”
Don’t know about that. It was delicious. And I hope to have it again real soon.
Young Bill is one great cook.