A recent trip to Arthur Avenue in the Bronx inspired me to create this recipe. I went to a great meat market that sold homemade sweet and hot styles of chicken sausage. It was juicy and not dry the way chicken sausage often can be. You can use your favorite brand. This recipe makes a delicious sauce to put over pasta, if you use whole grain, you have a healthy version of your favorite pasta dish. I tripled the recipe in order to make extra freeze for future dinners. I like to use Bow ties to make the dinner look great.
Serves: 4
Ingredients:
3 Sweet Italian Style Chicken Sausage
3 Hot Italian Style Chicken Sausage
1 TBS extra virgin olive oil
1 garlic clove, minced
1 28 oz. can tomato puree, with basil or Italian Style
1 tsp dried Italian herbs
salt and pepper
1 lb bow tie pasta
1/4 lb fresh mozzarella, cut into small pieces
Here's how:
Preheat the oven to 375 degrees F.
Place the sausage on a baking sheet (I use my pizza stone).
Bake the sausage in the oven for 30 minutes, turning halfway through. It should be browned but still a bit pink inside.
Remove the sausage and slice it into 1/2 inch rounds.
In a large saute pan, heat the oil.
Saute the garlic for 1 minute.
Add the tomatoes, sausage, herbs and salt and pepper to taste.
Simmer the mixture for one hour, until the chicken sausage has cooked through and the sauce has taken on some of the sausage flavor and the sausage has taken on some of the tomato flavor.
While the sauce is simmering, prepare the bow ties according to the directions.
Once the sauce and pasta is done, combine 3/4 of the sauce, add the cheese and stir.
Use the remaining 1/4 of sauce to add extra sauce to your individual plates.
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