This recipe is from Yummy Magazine (April 2009)
Ingredients
Array
(
[0] => Array
(
[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
(
[title] => oil, olive, pure
[ingredientid] => 22465
[ingredientuuid] => a97f60ee-1fd0-11d4-798a-7e799d811534
[quantity] => 5.00
[measure] => tablespoons
[title_custom] => olive oil
[componentid] => 0
[method] =>
)
[0728e444-1c0b-1f04-75c2-b73ff1d05693] => Array
(
[title] => onion, white, fresh, med, whole, 2 1/2"
[ingredientid] => 22746
[ingredientuuid] => 0728e444-1c0b-1f04-75c2-b73ff1d05693
[quantity] => 2.00
[measure] => each
[title_custom] => white onions
[componentid] => 0
[method] => finely chopped
)
[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
(
[title] => garlic, cloves, fresh
[ingredientid] => 16875
[ingredientuuid] => 2faa4583-21b4-61e4-0d57-4c79c096943e
[quantity] => 1.50
[measure] => teaspoons
[title_custom] => garlic
[componentid] => 0
[method] => finely chopped
)
[a7ea5fc8-dd2d-6dc4-31a7-0e5984e343ee] => Array
(
[title] => tomato paste, cnd
[ingredientid] => 33255
[ingredientuuid] => a7ea5fc8-dd2d-6dc4-31a7-0e5984e343ee
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => tomato paste
[componentid] => 0
[method] =>
)
[48fc315a-4c8f-8d24-dd57-68b2506f2714] => Array
(
[title] => tomatoes, whole, peeled, cnd
[ingredientid] => 33442
[ingredientuuid] => 48fc315a-4c8f-8d24-dd57-68b2506f2714
[quantity] => 1.00
[measure] => each
[title_custom] => small can whole peeled tomatoes
[componentid] => 0
[method] =>
)
[57af0948-8685-7f34-2d4d-18802eb0fec8] => Array
(
[title] => bay leaf, crumbled
[ingredientid] => 1433
[ingredientuuid] => 57af0948-8685-7f34-2d4d-18802eb0fec8
[quantity] => 1.00
[measure] => each
[title_custom] => bay leaf
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.00
[measure] => each
[title_custom] => salt and freshly ground black pepper
[componentid] => 0
[method] =>
)
[09ef2542-4ce6-6844-2532-4323c1d0a1cc] => Array
(
[title] => italian sausage, pork, raw, link
[ingredientid] => 19510
[ingredientuuid] => 09ef2542-4ce6-6844-2532-4323c1d0a1cc
[quantity] => 2.00
[measure] => each
[title_custom] => Italian sausages
[componentid] => 0
[method] =>
)
[f3fafb08-79de-2fb4-cd67-92dad248ff53] => Array
(
[title] => pasta, penne, dry, pkg
[ingredientid] => 23219
[ingredientuuid] => f3fafb08-79de-2fb4-cd67-92dad248ff53
[quantity] => 180.00
[measure] => grams
[title_custom] => penne pasta
[componentid] => 0
[method] => cooked according to package directions
)
[7d48fb75-6ea9-34a4-655e-a658cbba6be3] => Array
(
[title] => cheese, parmesan, grated
[ingredientid] => 7448
[ingredientuuid] => 7d48fb75-6ea9-34a4-655e-a658cbba6be3
[quantity] => 0.00
[measure] => each
[title_custom] => Parmesan cheese
[componentid] => 0
[method] => for garnish
)
)
)
-
5 tablespoons olive oil
-
2 white onions finely chopped
-
1 1/2 teaspoons garlic finely chopped
-
2 tablespoons tomato paste
-
1 small can whole peeled tomatoes
-
1 bay leaf
-
salt and freshly ground black pepper
-
2 Italian sausages
-
180 grams penne pasta cooked according to package directions
-
Parmesan cheese for garnish
Recipe Method
Make the
pomodoro:
1. Heat olive oil in a pan and saute onion for 2 to 3 minutes.
2. Add the garlic and tomato paste, and continue sauteing for 2 more minutes.
1. Pour the whole can of tomatoes, then reduce the heat and allow to simmer.
2. Add the bay leaf and season to taste. Simmer for 45 to 60 minutes on low heat.
3. Meanwhile, place the sausage and olive oil in a pan and slide this into a preheated oven at 220 degrees Celsius for 12 minutes.
4. Toss the cooked pasta in the pomodoro sauce.
5. Top with sausages and serve with freshly grated Parmesan cheese.
Print Page
Email a Friend
Rate or Review
Add Picture
Add to Shop List
