I finally looked at my Blogging Report from 2013. It’s interested that some of my recipes were shared to Reddit.
Anyhoo, here’s a quick weeknight recipe for you. It’s one of those “roughly 30-minute meals”.
Sorry for the cellphone photos again.
This is a quick tomato-based pasta sauce, flavored with Italian sausage and sweet bourbon. I highly discourage you to use expensive bourbon, as this recipe calls for 1/2 cup of it. I used Firefly Sweet Tea Bourbon, which is on the much milder side and costs only $20 a bottle. You can use dark rum or brandy if you don’t have bourbon in hand.
This results in a chunky sauce, so go with pasta such as rigatoni or penne would be best. I had neither, so I used medium shells but made sure that the Italian sausage was broken up into small enough pieces so that the pasta can hold the sauce.
1 lb whole wheat pasta
1 tbsp olive oil
1/2 lb Italian sausage, casings removed
1 medium onion, chopped
1 lb baby bella mushroom, sliced
2 cloves garlic
1 (28oz) can of diced tomatoes
1 tbsp tomato paste
1/2 cup cheap bourbon (or dark rum or brandy)
1/2 cup cream
salt and pepper to taste
1. Cook pasta according to package directions. Drain, reserve a cup of pasta water, and set aside.
2. In a large saute pan, heat olive oil over medium heat. Cook garlic, onions, and mushroom until softened, then add in Italian sausage. Cook for about 5 minutes, breaking up the sausages to smaller pieces.
3. Add in diced tomatoes, tomato paste, and bourbon. Bring the mixture to a boil, and reduce the heat to a simmer. Continue to cook down the sauce for about 30 minutes.
4. Turn off the heat and stir in the cream. Add salt and pepper to taste. Serve over pasta.