Cooked with frozen crumbled sausage and the prettiest pasta spirals my daughter insisted on buying, this Italian sausage pasta dish was a hit with my daughters.
In the freezer section of many supermarkets today, you will find cold meat that looks like very coarsely grated beef (okay, if you want to be more precise, the stuff looks like dog food) labeled as Italian topping or Italian sausage.
I first discovered it at Cherry Foodarama last year and the package said it was made by the JAKA Group. It was obviously meant as a pizza topping but I had other ideas — Italian sausage pasta. It was a successful experiment and I even brought a tray of the Italian sausage pasta to a pot luck party.
If the noodles look picture pretty, I have my daughter Sam to thank for. Or, perhaps, blame would be a better word. We were at Clark Field over the weekend, had a blast with the Sale! Sale! Sale! at the duty-free shops and among the loot we brought home were five packages of pasta in shapes that I don’t normally find in local supermarkets.
The pasta that I used for tonight’s dinner, however, was NOT on sale. At $2.68 for a 500 gram pack, it wasn’t cheap at all. But Sam was so enamored with the spirals that she put on her best Pretty Please! face and proceeded to dump the package into the grocery cart.
Italian Sausage PastaPrint Pin
- 2 large white onions
- 2 large green bell peppers
- 700 grams plump and juicy tomatoes
- 5 tablespoons olive oil
- 250 grams Italian sausage meat
- 1 ham bone
- 1 and 1/2 cups red wine
- 1 bay leaf
- 200 grams pasta
- salt to taste
- pepper to taste
- sugar to balance the acidity of the tomatoes
- 1 heaping teaspoon pesto
- chopped parsley to garnish
- grated Parmesan cheese to garnish
- Peel and chop the onions. Dice the tomatoes. Mince the garlic. Core the bell peppers, remove the seeds and veins, and chop.
- Heat the olive oil in a pot. Add the Italian sausage meat, chopped bell peppers and onions and cook until the onions start to turn translucent. Add the diced tomatoes, bay leaf and ham bone. Stir. Pour in the red wine. Bring to the boil, lower the heat, cover and simmer for about 45 minutes.
- If you’re wondering why salt and pepper were not added at this point, it’s because both the Italian sausage meat and the ham bone contain a lot of salt. In fact, the ham bone and Italian topping are already highly seasoned so add salt and pepper towards the end to make sure that the pasta sauce won’t turn out too salty.
- Meanwhile, cook the pasta pasta according to package directions. Drain and keep warm.
- After 45 minutes, the liquid should have been reduced considerably and the sauce should have started to thicken. Taste the sauce, add salt and pepper. Add sugar as well just for balance. Simmer for another 15 minutes or until the sauce is thick.
- Add the pesto, stir then turn off the heat. Remove the ham bone and bay leaf.
- Add the cooked pasta to the sauce and toss to coat every strand with sauce.
- Transfer to a serving platter, sprinkle with chopped parsley and grated Parmesan cheese.
- Serve the Italian sausage pasta hot with you favorite bread.
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