Tuesday 11 September
What with the tomato supply from
the garden and the ones we still have from the market, we needed to make a
tomato-based sauce pretty fast. And
since we had half a roll of Jungle Jim's sausage left from yesterday, we
decided it would feature sausage.
Started the pan of sauce by frying
up a chopped onion and a clove of minced garlic, crumbled in the sausage, and
when it was browned, added peeled chopped yellow and red tomatoes, a squirt of tomato
paste to help it thicken, and toward the end, fresh herbs: oregano, a little rosemary,
and basil.
It went over rigatoni for a hearty
pasta dinner, and didn't even need any grated cheese.
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