Relinquish your death grip

Confucious say "When one door closes, a more delicious one opens." With that in mind, relinquish your death grip on pre-made pasta sauces in favor of something home-made. It's easier than you may think, and exponentially tastier. The main ingredients store indefinitely in your pantry and YOU control the quality of each ingredient.

the damages

cast iron skillet

wooden spatula

slotted spoon

plate with paper towels

sauce pan

large pot

colander

 

the ingredients

1 lb ground Italian sausage

28-oz can tomato sauce

1/2 t garlic powder

1 T olive oil

Sage leaves, torn and bruised

Crushed chili flakes

1 lb noodles

Salt and pepper

 

the preparation

In the cast iron skillet over medium-low heat, brown the Italian sausage with a dash each of salt, pepper, and crushed red chili flakes.

While that's cooking, over medium heat empty the contents of the tomato sauce can into the sauce pan and add garlic powder and sage leaves.

Once cooked through, use the slotted spoon to transfer the sausage to the paper towel-lined plate and then into the tomato sauce. Cover tightly.

Fill the large pot 2/3 with cold tap water and palm-full of salt. Good pasta water is as salty as the ocean. Cover tightly and bring to a boil. Reduce heat to medium and add pasta. Stir occasionally, cooking till al dente (about 8-10 minutes). Drain pasta into the colander in the sink.

Transfer the noodles back into the now-dry pot and add sauce. Combine pasta and sauce.

SERVE your family of four + leftovers IMMEDIATELY with a sprinkle of parmesan

tips and techniques

for chunky sauces, such as those containing meat or diced vegetables, use a heartier pasta like penne regati or fusilli