1. Then (in a WOK or GIGANTIC skillet): 2. 3 tbs Pressed Olive oil heated GENTLY on MED. 3. add diced onion, garlic AND sausage together. Increase heat to med. -high -- if you know the cooker. 4. Sweat the onions and sautee the sausage at the same time. Turning CONSTANTLY (every two to 3 minutes). You want the "GOODY" to caramelize on the bottom and sides of the pan. NOT "BURNT OFFERINGS"! 5. When the onions are soft and browned and the sausages are too, ADD Tomatoes and wine to deglaze the pan. Add ALL EXCEPT two tbs. basil and reserve the 2tbs for garnish. 6. ADD Marinara sauce. 7. REDUCE heat to low and simmer until 'sheen' forms on the surface. DO NOT SIMMER SO LONG THAT THE DICED TOMATOES become BLOBS! 8. Then add vinegar and sugar. Add pepper flakes and coat everything well with the mixture. Simmer until pan starts to make it's own juices. 9. THEN add the salt, pepper and oregano. Blend. Adjust seasonings. 10. INCREASE HEAT and Let the sauce reduce and thicken a bit (so that it coats a spoon NICELY). 11. THEN add the butter and the cooked pasta. COAT WELL, plate, and garnish with remaining basil and serve. 12. **** In the winter months, I ADD heavy cream or half and half for 'body'. 13. Serve with a perfectly chilled white/ or room temperature, aerated red wine of your choice. Focaccia bread and whipped butter. Lemon Gelato or Vanilla sorbet or Hazelnut ice cream -- either one, with petite Biscotti. 14. Be DARING with your choice of pasta! Maybe Orechietti or Torteloni or maybe even Orzo -- it's ALL up to YOU! 15. Buon Appetito! ---------------------------------------------------------------------------
Nutrition
Ingredients
