It is really simple to make good pasta. The key is to keep it simple, nothing fanciful.
- Any fresh pasta or you can get the dried ones
- Fresh sausages (uncooked ones – many types available at Cold Storage) or minced meat (season them)
- Chopped Onion
- Canned Tomatoes
- Optional: Leftover Wines (Don’t waste them!)
Boil water for the pasta. Dependent on the type of pasta, dry ones will take longer to cook so you might want to boil the pasta earlier. Fresh pasta takes a max of 8 min to cook, so i suggest putting fresh pasta in after Step 3.
This may sound gross: Squeeze out the fillings of the sausage into little meatballs. Stir fry it in a hot pan with olive oil. If you have oregano or rosemary or thyme, dump them in while frying will give the meat an extra boost in flavor. COVER the pan with the meat… they splatter… a lot!
Pick out the leaves from the basil, separating the leaves from the stems. Chop up the basil leaves and set aside. Chop up the basil stems and throw them with the chopped onions into the meat to cook. When you see the onion turning soft and a bit transparent, dump in chopped basil with canned tomatoes and squash tomatoes into small pieces in the pan with what ever u are using to stir fry (careful not to spoil your non stick frying pan). Allow to simmer while the pasta cooks.
When the pasta is done, add the pasta immediately into the simmering sauce, stir and allow to simmer for 2 min MAX.
Serve the pasta on a nice white plate and garnish with either leftover basil leaves or you can serve it with freshly shaved Paramesan cheese.