Every once in a while, hubby feels inspired to take over the kitchen and whip something up for me. And of course, who am I to say no to that generous offer? Not only does it mean less for me to do, it also shows me how "resourceful" hubby can be with whatever we have in the fridge/pantry.
A few days ago, he decided that he wanted capellini (which is a very thin Italian pasta - much like Angel Hair). Well, he rarely cooks from scratch so I wasn't shocked when he grabbed the bottled spaghetti sauce. What surprised me was what he got out next - burgundy wine. Mmmm... so he was up to something. The result was a simple yet flavorful semi-homemade dish that we both enjoyed.
P.S. Pomodoro is just a fancy way of saying tomato sauce. ;-)
What you need:
4 cloves garlic, roughly minced
2 tablespoon garlic oil
1 lb smoked sausage, coined
1/4 cup Vidalia onion, chopped
2 bay leaves
3 tablespoons burgundy wine
dash of pepper
a bottle (10 oz) of your favorite spaghetti sauce
4 oz capellini pasta
julienned basil for garnish
grated parmesan cheese for garnish
What to do:
Cook noodles according to package directions. Drain and set aside.
Heat the garlic oil in a wok over medium-high. Add the onion and garlic, saute for a minute. Add the coined sausage and season with pepper. Cook for about 5 minutes, stirring frequently.
Pour in your favorite spaghetti sauce and and burgundy wine. Stir well. Drop in the bay leaves. Reduce heat to low and let simmer for 10 minutes. Remove from heat.
Place cooked capellini pasta in bowls and ladle sauce on top. Sprinkle with parmesan cheese and top with fresh julienned basil. Enjoy!
Tips, Tricks and Tweaks:
1. No sausage? Use ground meat and make a meat sauce!
2. Sliced green bell pepper would be a great addition to the sauce.
3. Don't cut cooking time - this allows the flavors to meld! (Actually, the longer the sauce simmers, the better!)