Comfort Food for the Black Screen Computer Duldrums- Spaghetti and Tomato Sauce with S'nausage
Sunday morning I woke up after a night of dreaming of food blogging. (Is it uncool to admit that?) Immediately after waking I went to the computer to start by blogging frenzy. Black screen of computer beligerence. Ugh!
What's the best make your heart-and-soul-feel-better-food on a Sunday? How about an Italian dinner?! In my opinion its the mouth feel of spagetti or linguine with a tantalizing sauce. This time, it required a tomato sauce with some fiesty veggies and an al dente pasta.
Spagetti and Tomato Sauce with S'nausage
2 28 ounce cans of San Marzano whole tomatoes 6-8 Italian sausage links 2 tbsp olive oil 4 cloves garlic - minced 1 medium red onion 8 shitake mushrooms - stems removed and sliced 6 button mushrooms - sliced 1 1/2 tsp crushed red chili flakes 1 tbsp oregano 1 1/2 tsp fennel 1 tsp salt 1 tsp sugar 1/4 cup dry red wine 1 pound spagetti grated parmesean
Heat a heavy pan on medium heat. Add olive oil, chili flakes and sausage. Brown the sausage in the pan for about 5 minutes. Add the mushroom, onion, and garlic. Snuggle the mushrooms and onions in and around the sausage. Cook for another 5 minutes, stirring occassionly.
Empty the cans of tomatos in a large bowl. Squeeze the whole tomatoes through your fingers repeatedly to break the tomatoes down to small chunks. Pour the tomatoes into the hot pan. Add the remaining ingredients (oregano, fennel, salt, sugar, and wine. Simmer the sauce for about 30 minutes.
Cook and drain pasta according to package directions.
Serve pasta with sauce, lean back and relax....no computers....
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.