Friday, March 14, 2008

Wednesday Pasta

This was a quick one because we had plans for the evening.
I started by cooking onion and garlic in olive oil until they softened a bit, then I added some chopped Italian sausage (hot, with fennel) and let that brown some. After deglazing with red wine, I added a can of tomatoes and a pinch each of marjoram and oregano. This simmered for 10-15 minutes and then we ate it over elbow macaroni with a grating of parmesan and a splash of olive oil.

When starting from good sausage, simple things like this are just excellent.

We also had a green salad.

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