When we have an urge for pasta in our house we have to add some smoked sausages to our rich garlicky tomato sauce or Sunday gravy as my Bronx born father would call it. There is never a shortage of our Texas hot links, kielbasa style sausage in our house. I accent the sauce with flavors of spicy Italian sausages and peppers and toss with Fusilli, La Treccia,Gemeli or even Penne shaped pasta. This sauce is best with short pasta where the sauce sticks to it and is scooped up into the folds. I like to use whole wheat or spelt, כוסמין pasta which I find heartier and tastier then plain durum wheat pasta. I garnish with some fresh parsley and in the true Southern Italian spirit, fried bread crumbs. So here is a mighty appetizing and simple way to utilize our sausages and make your family an awesome dinner. Buon appetito!
Smoked Sausage Ragù & Fusilli
4 servings
4 Aarons Barbeque Texas Hot Links- peel casing and dice small
1/4 cup olive oil
1 yellow onion- diced small
1 sweet red, yellow or orange pepper- diced approximately 4x4mm
5 cloves of garlic mince
3/4 teaspoon fennel seeds ground
1/2 teaspoon chili flakes- Double amount if you desire it on the spicy side
1 teaspoon dried oregano
1 teaspoon coarse sea salt
1/4 teaspoon black pepper
2 cans Tomato sauce, 400-450 grams each
1/4 cup hot water
2 Tablespoons Olive oil
1/2 cup Panko bread crumbs
Fresh parsley chopped
500 grams fusilli pasta
➤ In a 3-4 Liter pot add the olive oil and let warm over medium flame. do not let the oil burn, just warm a bit.
➤ Add the onions, peppers and garlic and turn flame up while you stir the mixture. Sauté until your onions become translucent but be careful not to brown or burn the garlic.
➤ Add the; chopped sausages, ground fennel seeds, chili flakes, oregano, salt and pepper. Mix and stir as the vegetables cook down even more approximately 5 minutes. Lower flame if needed.Remember do not brown the garlic.
➤Next pour the contents of the 2 cans of tomato sauce into the pot. Spill some hot water about a 1/4 cup into the cans to wash out any sauce stuck to the sides and pour into the pot. Reduce the flame to a simmer and cook stirring periodically so that nothing sticks or burns on the bottom of the sauce pot. Let simmer uncovered for approximately 20 minutes. Adjust seasoning with salt and black pepper to taste. You can prepare this sauce to this point ahead of time, cool and refrigerate until needed.
➤ Boil water in a 5 Liter pot large enough to cook the pasta according to the time recommended on the package. Al dente slightly toothy is the best.
➤ Drain pasta and toss directly back into pot and pour the sauce over the pasta. Mix well. The pasta will absorb the sauce and continue to cook a bit more.
➤Garnish with chopped parsley and the fried bread crumbs
Fried Bread Crumbs
➤Put two tablespoons of oil into a small frying pan.
➤Pour the panko bread crumbs in to the cold pan and stir to coat the crumbs. Let them absorb the oil evenly.
➤Place pan over a low flame and constantly stir as the crumbs become toasted and brown. Pull from flame and pour into a seperate bowl so that the crumbs do not continue to brown. Let cool and sprinkle over your bowl of pasta.
Chef Todd Aarons
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