A quick and simple sauce cooked in under
30 minutes with the herb seasonings going in last to ensure their
infusion of maximum flavor. Adding fresh herbs earlier during
cooking will result in the loss of their intense flavor. If at
all possible, try to use imported Italian canned plum tomatoes
for best results.
Spaghetti
with Plum Tomato-Sausage Sauce
1/4 cup extra virgin olive
oil
1 small onion, chopped
1 1/2 pounds bulk hot or sweet Italian sausage*
2 to 4 garlic cloves, minced
1 1/2 cups dry white wine
4 (14-ounce) cans plum (Roma) tomatoes, hand crushed, hard cores
removed
1 teaspoon salt
6 to 8 large fresh basil leaves, torn
1/8 teaspoon dried oregano
Freshly ground black pepper to taste
1 pound spaghetti pasta
Freshly grated Parmesan cheese for accompaniment (optional)
Heat oil in a large skillet
over medium-high heat. Add onion, and cook until just translucent,
about 3 minutes. Stir in the sausage meat and garlic. Cook until
nicely browned, about 5 minutes. Drain off excess fat.
Add wine and mix well.
Increase the heat, and bring to a boil. Boil until liquid has
reduced slightly, about 3 to 4 minutes.
Add the tomatoes and the
salt. Return to a boil, then lower heat and simmer, uncovered,
until sauce has thickened slightly, about 20 minutes. Stir in
basil and oregano. Season to taste with additional salt and pepper.
While sauce is simmering,
cook the spaghetti in a large, deep pot of rapidly boiling salted
water until al dente (check package for exact cooking time).
Drain.
Return drained spaghetti
to the pot, and place over medium-high heat. Using a wooden spoon,
stir in 1/2 cup of the sauce, and toss together for 1 minute.
Remove from heat, and pour pasta into a large serving platter
or bowl (or individual dinner plates). Ladle sauce over the top
and garnish with Parmesan cheese, if desired
