Pasta is definitely my go-to comfort food of choice. I have spent quite a bit of time in Italy—it’s my food vacation place of choice. For some reason eating pasta never seems to get old for me—probably because it’s the best thing ever.
This is a very simple and very traditional Italian pasta dish. It doesn’t have many ingredients, but the flavors blend together so perfectly, it’s just amazing. This is a dinner that doesn’t take long to make—you can have it on the table in under an hour—but it will taste like you’ve been working on the sauce for days.
(This recipe was originally published here on 02/27/2014)
- italian sausage - 1 lb
- olive oil - 3 tbsp
- onion - 1 large, chopped
- mushrooms - 1 lb, thickly sliced
- basil - 1/2 cup, chopped
- oregano - 2 tbsp fresh, chopped
- garlic - 3 cloves, minced
- dry white wine - 1/2 cup
- crushed tomatoes - 3 cans, with sauce
- tomatoes - 2 large, diced
- salt and pepper - to taste
- pasta - 1/2 pound, short
- parmesan - 1 cup, grated
- In a large pot over medium heat, crumble the sausage, and cook until browned - about 10 minutes. Remove the sausage to a bowl, leaving the drippings in the pot.
- Add the oil to the sausage drippings and saute the onions until tender - about 5 minutes. Increase the heat, add the mushrooms, and cook until browned and softened - about 10 more minutes. Stir in half of the basil, the oregano, and the garlic, and cook for another minute or two.
Add the wine and cook and stir until it's absorbed, about 3 - 5 minutes.
- Return the sausage to the pot, stir in the crushed tomatoes, then cover and simmer over medium heat until the sauce has thickened - about 30 minutes.
- Add the diced tomatoes and simmer until softened - about 15 minutes. Season well with salt and pepper.
- While the tomatoes are cooking, cook your pasta to al dente - according to package directions. Pour the sauce over the pasta and toss to coat. Add the rest of the basil and half of the Parmesan, and toss to combine.
- Serve, and garnish with the remaining cheese.