My heart goes to the people of Calgary who have been affected by the recent flood. I am thankful that my 25 year old son, who lives in Downtown Calgary, is fine and was one of those lucky people who didn’t have to evacuate their places. I heard heartwarming stories of how people in the community have stepped up to help others in need. I am glad my son lives in such a caring and helpful community.
These were my thoughts when I was preparing dinner the other day. It has also been raining here in Vancouver these last few days so I was making my comfort food, pasta. In this recipe, I used Gemelli, a simple shape of two strands of pasta twisted together. It is perfect pasta to go with the simple sausage ragu sauce. The twists and spirals shape of the pasta, along with the Italian sausages, white wine, canned diced tomatoes, parmesan cheese and fresh basil make this pasta dish very tasty and flavorful. Love it!
- 1 lb mild Italian sausages, casings removed
- 1 lb gemelli, penne or fusilli
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 (28-oz) can diced tomatoes
- ½ cup grated parmesan cheese
- ¼ cup shredded fresh basil
- Salt and pepper to taste
- Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add sausage and cook, breaking it into small pieces with a wooden spoon, until just cooked through, about 3 minutes.
- Add wine and cook until evaporated, about 5 minutes. Add tomatoes and their juice and bring to a simmer. Cook until sauce thickened, 8-10 minutes.
- While sauce cooks, cook pasta in salted boiling water until al dente. Remove ½ cup of cooking water, then drain pasta and return to pot.
- Add sauce, Parmesan cheese, and basil to pasta and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed.
- Transfer to a serving plate and sprinkle with grated parmesan cheese.