Barbara’s Fresh Pasta Sauce

by Jana Harvey on April 13, 2011

1/2 cup extra-virgin Olive Oil
4 garlic cloves
4 cups cherry tomatoes
1/2 cup parmigiano-reggiano cheese
1 pkg. sweet Italian sausage
Sea salt, crushed red pepper to taste
2 shallots
2 finely chopped celery stalks
5 large red tomatoes
1 bunch fresh basil leaves
1/2 bottle Scott Harvey Barbera
Italian parsley to taste

In a large, deep sauté skillet, add 1/2 cup extra virgin olive oil and then sauté two shallots, 2-4 garlic cloves, 2 finely chopped celery stalks and crushed red pepper flakes to taste. Fill the skillet to the top with whole cherry tomatoes and chopped large tomatoes (leave the skins on) and add two bay leaves. Allow the tomatoes to cook down to a thick chunky sauce – it takes about an hour or so. Add sea salt and cracked pepper, Italian parsley and torn basil leaves from the garden. As the sauce thickens, add the 1/2 bottle of Scott Harvey red wine and let it reduce two or three times the amount. Last sauté the sweet Italian sausage and crimini mushrooms in a separate pan. Then add it to the simmering tomato sauce. Prepare fresh fettuccine in salted water, drain it and add to the large sauté pan with the meat sauce. Add approximately 1/2 cup of Parmigiano-Reggiano.

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