Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. ~Reichl
There’s something about a little kid eating spaghetti that makes my heart melt. I think secretly I want to have permission to enjoy something with such reckless abandon. When my grandson stayed with us this summer, pasta night was the best night (along with every other moment). A bowl of skeddy with yummy sauce and some crusty garlic bread was a party just waiting to happen. And that night was the first time I ever heard him say, “amen.” Of course, it sounded more like “maymem,” but he’s awesome (thank you) so he can say it any way he chooses.
This pasta sauce is completely perfect for special nights with kids – both big and little. It is rich and flavorful and surprisingly easy to make. And I get to use one of my favorite things – Cento crushed tomatoes. Yes, I’m a sucker for a great label (isn’t it lovely?). The mix of sweet and hot Italian sausage is just right. Of course, I always make a “pea-free” batch of sauce (for those green-fearing folks in my family), but even that’s a simple thing. The sauce is ready to eat in less than 30 minutes, and tastes like it’s been simmering all day. Sawyer loves it on his skeddy, but I think it’s best with a hearty pasta like penne or rigatoni.
This week, take a moment to enjoy something with reckless abandon. Grab a pretty can of tomatoes, some sausage and peas, and make a sauce worth every “maymem.”
No man is lonely while eating spaghetti: it requires so much attention. ~Morley
Peasant Pasta Sauce (serves 6-8)
1 T. extra-virgin olive oil (to coat your pan)
½ lb. hot Italian sausage (casings removed if you buy links)
1 pound sweet Italian sausage (casings removed if you buy links)
3 cloves garlic, chopped
½ cup vegetable broth
1 (28-ounce) can Cento crushed tomatoes (pretty pretty label)
½ cup heavy cream (you can also use half-and-half)
1 cup frozen green peas
¼ cup fresh basil, thinly sliced
In a deep skillet, add olive oil to coat the bottom of the pan. Add sausage meat and brown, crumbling as you cook it. Add garlic and continue to cook. When all the meat is brown, add the vegetable broth to deglaze the pan. Add tomatoes and bring sauce up to a gentle boil; then reduce it down to summer. Add cream to sauce and stir. You may season with a little salt and pepper, but you honestly won’t need much. Just before serving, add peas and basil and stir gently. Toss sauce with pasta and serve.
Inspired by Rachael Ray
And all the babies say “maymem.”