Sausage tomato sauce


1 kg of hot or sweet Italian sausage
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1-1 / 2 teaspoons dried Italian seasoning
½ a teaspoon of red chili flakes
3 tablespoons tomato paste
3 containers (2-26 and 1-14 oz) chopped Italian tomatoes
1 container of tomato filled with water


Heat the oil in a large Dutch oven and brown the sausage. Remove the sausage to a plate. Add the onion to the pan and leave to soften for about 5 minutes. Add the garlic, seasoning and tomato paste. Stir and cook for 2 minutes, add the tomatoes and water. Bring to a low boil, lower the heat and add the sausage to the sauce. Partially rub the pot and cook the sauce until it thickens about two hours. Remove the sausage to a serving bowl.

Spaghetti with ricotta cheese


1 kg of whole grain spaghetti
Italian sausage sauce, recipe above
1 cup ricotta cheese, heated in the microwave
1 cup grated Parmesan h

For pasta
Heat a large pot of salted water to a boil, add the spaghetti and cook until al dente, according to the packaging instructions. Strain back into the pasta pan and add 2 cups of tomato sauce, mix gently and add the Parmesan cheese. Stir again. Place the pasta in a serving bowl for pasta. Spoon warm ricotta cheese over top. Serve the sausage on the side.

Lettuce salad Italian novel


1 small head of Romanian lettuce, washed and dried
1 small red onion cut into rings
Italian black olives to taste

Italian dressing

2 tablespoons red wine vinegar
1 clove garlic, chopped
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper


Tear the lettuce leaves into small pieces.
Place the greens, olives and onions in a medium salad bowl.
In a jar, mix the sauce ingredients. Shake well and pour over the greens. Toss and serve.

Posted by Jovina Coughlin in cheese, healthy Italian cooking, paella, salad dressing, salami, sausage