The lesson I learned yesterday was that I'd been undercooking my pasta sauces. This time, I waited an extra 10 or so minutes till the sauce was thick and, well, saucy, pretty much all the fluid evaporated and bits of crust were starting to form on the bottom of the pan. Level up! The scads of fresh herbs in the garden helped as well.
This recipe makes enough to very generously sauce 1/2 lb. of pasta, or barely sauce 1 lb.
- 2 T olive oil (will reduce amount and render the sausages first next time)
- 1 c onion, chopped
- red pepper flakes to taste (used about 1 t)
- 1/2 package turkey kielbasa sausage, sliced into 1" rounds (about 2-1/2 regular links or one long one)
- 2 14 oz. cans diced tomatoes
- salt and pepper to taste
- 1/4 cup parsley, chopped, plus more for garnish
- 3-4 long chive stalks, chopped, plus more for garnish
Meanwhile, put oil in a skillet over medium heat. Once it's hot, add the red pepper flakes and onions. Cook for 3-5 minutes, till onions begin to soften.
Add sausage. Cook till meat begins to brown, flipping halfway through, 5-7 minutes. Sprinkle with salt and pepper to taste.
Add tomatoes and some of their juice. Turn heat to medium-high and cook, stirring occasionally, till mixture is thick and saucy, 20-30 minutes.
Turn off heat. Stir herbs into sauce. If it's too thick, add some of the pasta water and mix well. Adjust seasoning then serve over pasta.