Recipe

Spicy Sausage Red Pasta Sauce Recipe

	Mattandmaren / All my dishes 1 year, 11 months ago Quick and easy - I was suspicious of using tomato juice for the sauce base, but it's yummy! Prep:10m Cook:90m Servings:6	Mattandmare
	easy pasta sauce

Does this look good? Yeah! / Nope

Fans

witchywoma

Ingredients

2 hot Italian sausages (8 ounces), casings removed

1 cup finely chopped onion

1 (or more to taste) large garlic clove, peeled and finely minced

1/2 teaspoon fennel seed

Pinch of cayenne (or more to taste)

1 teaspoon sea salt

1/4 cup extra virgin olive oil

4 cups tomato juice (lower salt varieties are much better for this - I use a Knudsen organic juice)

1 pound dried pasta (shells, rigatoni or spaghetti)

1 cup fresh ground Parmigiano-Reggiano

Directions

Crumble sausage meat and combine well with onions, garlic and fennel seed in a bowl with 1 1/2 cups cold water. Cover and refrigerate for at least 30 minutes or up to several hours.

Transfer the sausage mixture to a large, heavy-bottomed saucepan with a lid. Stir in the cayenne (add more if you want it spicy) and salt, and pour over the olive oil. Bring to a boil and cook, stirring often, over moderate heat until all the water has cooked away and only the oil remains to moisten the ingredients.

Add the tomato juice, cover, and bring to a boil. Reduce heat and gently simmer for 30 minutes with the lid slightly ajar.

While the sauce simmers, bring a large pot pf water to a boil. Generously salt the water and add the pasta. Cook until al dente.

Drain the pasta and transfer to a heated serving bowl. Ladle enough sauce to generously coat the pasta with a little puddle on the bottom. Sprinkle over the Parmigiano-Reggiano and toss. The cheese will thicken the sauce. If it seems dry, add more sauce.

Serve right away with extra sauce and cheese passed at the table.

Recent Gawkers