Friday night I took on my first meal in 2011. I decided that I would make somehting Italian and somewhat spicey. The night before, Lydia and I had been at the meat counter in Central Market and I saw that they had loose Hot Italian Sausage and I thought about how and what I might add together to come up with a meal.
Spicey Pork Sauge and Orecchiette
1 1/2 pounds Hot Italian Sausage (removed from the casing)
3 cloves of garlic
1/2 onion diced
cooking spray
1 28oz can crushed tomatoes
1 14.5 oz can diced tomatoes
1/2 cup red wine
1/4 cup capers, rinsed
12 white mushrooms, sliced
salt and pepper to taste
1 box orecchiette
parmesan cheese to top
- In a large pot over medium-high heat, spray bottom of pot with cooking oil and add, garlic, onion and pork; season with salt & pepper to taste. Heat until fully cooked.
- Reduce heat to simmer and add tomatoes, wine, capers and mushroom. Allow to simmer for several hours; stir often.
- Cook orecchitte according to instructions. When cooked, pour in to a large pasta serving bowl. Add sauce on top; top with parmsan cheese.
This dish was delicious, but I fear that I was the only one that really fully enjoyed it - I love the heat and the rest of my family does not (so much). Everyone had seconds, but I still have my doubts. If I make this in the future, I would use 1/2 spicey pork and 1/2 plain pork to balance out the heat.
Overall, I was happy with the dinner and I served it with a nice loaf of french bread and a spinach salad. Everyone was grateful for the chocolate ice cream that we had for dessert - I thought that the ice cream might help with the heat too!
1 comment:
It was spicy! Good, but spicy. For food wimps like the rest of your family, toning it down would be a good thing! :) It was still yummy, though!
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