Spaghetti with Italian Sausage
Here’s another meal I made to use up leftovers from my pantry. This time I used a bottle of Merlot I’ve been using for cooking for a couple of months, canned tomatoes with balsamic vinegar and basil and bottled parmesan cheese. It was surprisingly delicious and so easy to make. I had more than enough Merlot so the sauce came out richly flavored. This had plenty of garlic but I still stashed a head of garlic in my luggage at the last minute!
Preparation was easy, just browned some Italian sweet sausages and threw in almost a whole head of peeled, crushed garlic. Then I threw in a can of crushed tomatoes with basil and balsamic vinegar. I let that stew for about half an hour and found my remaining 1/8 bottle of cooking merlot and threw that in. At the last minute, I checked for seasoning like salt and pepper and more basil. Then I mixed in a batch of cooked spaghetti noodles and served hot. Since I was out of wine, we had this with beer and sat down to a World Series ballgame on TV.
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Comments
Toni, it WAS easy. Now that I’m back in the Philippines, I’m thinking of making my own Italian sausages. I was trying to get some casing from my longganisa supplier who volunteered to GIVE it for free. Only in the Philippines, huh?
And a belated Merry Christmas to you, Ces! I’ve been so busy with things I couldn’t even find time to greet everyone at LP…
That sounds pretty easy! And that’s a great recipe for making good use of the leftovers. I’ll try to remember that when I come upon those ingredients.