Monday, December 24, 2012

Mommy TG's Sausage Pasta with Red Sauce Recipe

It's the day before Christmas and I'm pretty sure that most moms are busy in their respective kitchens preparing something that their family can eat together later for Noche Buena.  This mom is no exception. Our family had been very busy in the past months.  It was only yesterday afternoon that my husband and I had the chance to do some Christmas shopping for our Christmas gifts for each other and buy our groceries for our Christmas celebration.  Thankfully, we finished shopping last night early enough so we can still have some time to bond with the kids before going to bed.
By the grace of God, I woke up early today; thus, as of this writing, I'm done cooking/preparing our food for Noche Buena.  I prepared the fruit salad first, taught our maid how to prepare the vegetable and beef dish, bought the birthday cake for the Birthday Boy, then after lunch, cooked the pasta and the ham.  I've decided to prepare not too many dishes because there are only a few people in our household and our maid is also taking a day off this afternoon until tomorrow so she can spend Christmas with her family.   Moreover, I want us to have ample time for the essential things like praying together, going to Mass before our Noche Buena, and bonding with each other.

Let me share with you now my simple pasta recipe in case you haven't made up your mind on what kind of pasta dish to cook.
Sausage Pasta with Red Sauce
by Mommy TG
Ingredients for the sauce:

250 g bacon, chopped
4 pieces Italian/Hungarian sausages, cut into thin ovals or semi-circles (Italian sausages are a bit spicy)
1 T oil (preferably olive oil)
a slice of butter (preferably unsalted)
1 big onion, minced
1 bulb or 8 cloves of garlic, minced
1 kg spaghetti sauce (Italian style or if for kids, you can use Filipino-style with MMK)
half block of quick melt cheese cut into small cubes or grated
1/2 to 1 cup water (depends on how thick you want your sauce to be)
salt and black pepper to taste
1/4 to 1/2 dried basil or torn fresh basil leaves

1. Render the chopped bacon to make the oil come out. Once the oil from the bacon is out and the bacon is slightly crispy, set aside in a plate.
2. Brown the sausage ovals in the bacon fat/oil. Set aside again once done.
3. Saute the minced onions in oil and a slice of melted butter.
4. Add the minced garlic once the onions are transparent. Saute until light or golden brown.
5. Add the sausages and bacon again in the pot where the onions and garlic are sauteed.
6. Add the spaghetti sauce, water and add some salt and pepper and bring to a boil.
7. Once boiling, turn down the heat, add the quick melt cheese and let the mixture simmer for around 15 minutes. 
8. Add the basil and season once more with a bit of salt and pepper to taste.
9. Make sure that you stir often enough to prevent the mixture from sticking to the bottom of the pot.
10. Serve hot over cooked pasta and top with grated parmesan cheese. To make the presentation more attractive, arrange some sausages around the plate or on top of the sauce and noodles.
This pasta sauce is good for a kilo of spaghetti.

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