Evolution of a Staple: Meat Sauce & Pasta

Everyone has their comfort food, and for years mine has been penne pasta with sauce. For years I tried finding the perfect bottled sauce but nothing ever was quite right.

Somewhere along the way the Hubs and I decided to make our own tomato sauce. We don’t always make it exactly the same way, and never really measure the ingredients, but it always tastes a million times better than jarred. Always.

Here are our basics:

1 can peeled plum tomatoes OR 3-4 fresh farmer’s market tomatoes
1.5 cans tomato sauce OR 3-4 fresh farmer’s market tomatoes
3 – 4 store made sausages, out of casing and crumbled
1 onion, chopped
2 – 3 garlic cloves, minced
2 – 3 tbsp sugar
1 tsp crushed red peppers (or more, depending on preference)
1 tbsp dried herbs (basil, rosemary, oregano, etc.)
1/4 c. heavy cream

Saut̩ onions and garlic in large saucepan. Add sausage and cook until browned. Add in all other ingredients except heavy cream. Bring to a simmer and leave uncovered for 15 Р20 minutes. Add cream and simmer for 5 Р10 minutes. Serve with pasta!

The best part of this dish is you can always switch it up with spices and seasonings. Try sautéing other veggies with it, too!

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