April 23, 2008

Spaghetti with Sausage + Mushroom Marinara sauce

I went to the Farmers' Market last week (yay!), and while I was glad that it was finally back on the square, it's really too early in the season to get many vegetables. This is what I saw:

  • Meats

  • Cheese

  • Honey

  • Baked goods

  • Garden Stuff

Granted, I got there a little late (yay sleeping in), but the only vegetables I saw were some beautiful greenhouse tomatoes. I picked up some bacon from my favorite meat stand, and some italian sausage caught my eye. I decided that I would combine these in some sort of pasta sauce. Here's what I made

Spaghetti with sausage + mushroom marinara sauce
1 pound italian sausage
olive oil
6-7 cremini mushrooms, sliced
1 medium yellow onion, chopped
4 big delicious tomatoes, chopped
1 can tomato paste
1 tsp mustard
1/2 c sherry
chopped basil
grated parmesean and romano cheese

In a pot, brown sausage in the olive oil, breaking it up into small pieces as it cooks. If you're not as scatterbrained as I am, you should add the onions and mushrooms at this point to get some of the good sausage flavor (I forgot, and grilled them up separately and added them later). Add the sherry and let it cook down until most of the wine is gone. Add the tomatoes, tomato paste, salt, and pepper. Simmer for 45 minutes or so, until it thickens. Add some basil and add to the pasta of your choice (we used some RP's egg angel hair pasta). Serve with garlic bread and a tossed salad.

I liked it a lot, Jennie seemed to like it too. I think she likes her grandmother's spaghetti sauce recipe better though, which is pretty similar but has hambuger instead of sausage and no sherry. This recipe was pretty sweet, probably due to the sherry (not sure - italian sausage is sweeter than regular sausage). I might try making it with some red wine next time. Definitely a make-again.