I’m not the sugo maker, that’s Francine. But sometimes I try. The late fall and few days of winter we’ve had in the south have been warm. A few days ago it was flip-flops and shorts as the high crested 75. Then, we’re scheduled to have a few days of 50s with overnight lows in the 30s. We’ll all be sick as dogs. Where are the global warming naysayers? That being said, when it’s cold, I want heavy meals that make me drift off to sleep and wake up a slovenly fat pig in my sweatpants. Kind of like this meal. I’m so over Christmas food–the ham, dressing, biscuits, cakes, pies…ugh! Where’s the pasta? Or a nice salad? Or Thai curry?
Pasta with Sausage, Tomato, and Mushroom Sugo
adapted from Smitten Kitchen
1 pack of Italian sweet sausages, casings removed and crumbled
1 lb sliced mushrooms
1 large onion, chopped
2 medium carrots, grated
1 pouch italian seasoning*
6 large garlic cloves, chopped
1 cup dry white wine
2 28 ounce cans crushed tomatoes w/purée
1 14 oz can diced tomatoes
2 tb butter
Parmigiano cheese, grated
Saute sausage in a heavy dutch oven over medium-high heat until brown. Remove the sausage from the pan. Add olive oil to the drippings in the pan and sauté mushrooms, carrot, and onion until caramelized. Stir in seasoning pouch and garlic. Add wine and cook until absorbed. Add sausage, and crushed tomatoes. Cover and simmer over medium heat until thickened, about half an hour. Add diced tomatoes and butter and simmer 15 more minutes. Season with salt and pepper to taste.
Serve over fettucine or any wide, flat noodle and tossed with cheese. I can’t find pappardelle anywhere in my tiny town and I don’t make pasta, so we made do with what we had, which was egg noodles. Italian seasoning is the squeeze tube of chopped herb paste (basil, oregano) that you can find in the mega-mart’s produce aisle. Our mega-marts here don’t have a good choice of fresh herbs, so this suffices. Also, I always add grated carrot to pasta sauces–it hides well and provides extra body.