Hello!!.. after all the Sunday’s Game appetizers, I felt that Monday should be like comfort food day.. A simple pasta dish was not enough. I just remembered a quick and tasty pasta meal I had in New York recently. The kind of place downtown Manhattan, where you get in cold,hungry and in hurry. By the way, who is not in hurry in New York City during a week day at lunch?
It was warm but fast oh yes super fast.!So, you get in line and quickly, I mean quickly like a plane boarding, (with hungry New Yorkers pushing behind) choose your ingredients..they sauté it, sprinkle it and done! In 4 minutes you have a good pasta at 46th/6th. Pay, eat, go!
The marinara sauce with the spicy sausage I had were really delicious and fulfilling, here is my homemade version of it. Enjoy it as a quick lunch time in winter in New York City!!
- Ingredients : serves 6 (hungry)
- 1 package 16 oz of good quality macaroni pasta
- 3 tablespoons olive oil
- 1 jar 8 oz store bought good fresh pasta sauce (marinara)
- 2 fresh chorizo sausage or/and hot italian sausages
- 1/2 cup black small olives chopped
- 1 medium onion thinly chopped
- 2 garlic gloves
- 1/2 cup ricotta ( creamy)
- 1/2 cup grated Parmesan
- salt and pepper to taste
- pinch of nutmeg and/or paprika
- pinch of dry herbs like oregano, herbes de Provence, thyme
- parsley to garnish ( optional)
How to make it :
- On a medium large heavy skillet , over medium heat, warm up olive oil (should not be at high temperature), then add garlic gloves, reduce heat, let it cook slowly for about 5 to 8 minutes. In this way olive oil infuses with all the garlic flavors.
- Remove soft garlic, smash it (using the flat side of a knife), reserve. Add onions to the oil, reduce heat, cook 4 to 5 minutes until translucent, add mashed garlic, 1/2 marinara sauce. Stir, cover , cook for few minutes, add remaining marinara, chopped black olives, reduce heat and let it cook, slowly, covered, while preparing the sausages.
- Remove casing from sausages, chop them roughly to obtain small chunks like small meatballs. In a second skillet, over medium heat, add olive oil, when warm, add sausages chunks, sprinkle with herbs, cook until well browned, stirring often .When almost done add red whine, stir, let wine evaporate, adjust salt and pepper , add a touch of nutmeg and/or paprika.
- Add the sausages mixture to the tomato sauce, keep warm and covered while preparing the pasta.
- While sausages are roasting, bring a large pot of salted water to boil, cook macaroni following package instructions, al dente or well done at your taste.
- To combine and serve :
- In a large bowl, add at the bottom 2 or 3 dollops of ricotta, add pasta, pour over 1/2 to 2/3 of tomato sauce ,and mi well to coat. Adjust seasoning, add few teaspoons of ricotta more, sprinkle a tablespoon or 2 of grated Parmesan, serve immediately with a good glass of red wine. A tavola!!!
- Do not let garlic oil reach a smoking point, follow carefully, as well as onions.
- Sausages when roasted give some juices that finally brings flavors and texture to the sauce.
- Do not pour all the sauce over the pasta. Pasta should not swim into the sauce but be nicely coated enough at your taste. Less is more for pasta in Italy!
Leftovers are delicious here, Buon appetito!!
The evening of that day!!!