Last night I was making a special meal for my husband and I since our boys were away. He loves Italian sausage so I wanted to do something with that but slightly different from our standard ways of fixing it. So I researched and found a simple pomodoro sauce, basically a fresh sauce using plum tomatoes. It’s chunky and has simple flavors. I also decided to make the tortellini I put together and froze the other night. These are the American version of tortellini because in Italy, tortellini is more like ravioli. The tortellini turned out great!
1 1/2 pounds ripe plum tomatoes (You could substitued canned plum tomatoes for the fresh using a 28 ounce can.)
2 cloves of minced garlic
1/2 large onion, chopped
2 teaspoons dried basil
Score an X in the bottoms of each tomato. Bring a pot of water to boil and add in the tomatoes. After about 2 minutes or so, removed the tomatoes and peel off the skins, they will be hot. Then slice in half and squeeze out the seeds. Chop the tomatoes and set aside. Saute the onion and garlic for a few minutes some olive oil, about 2-3 Tablespoons. I used a heavy bottom frying pan. Add in the tomatoes and allow the sauce to reduce a bit. It should be chunky. Add in the basil and let warm a few more minutes.
At that point, I added in the sausages that were parboiled for 10 minutes then sliced into 1/2 inch slices. I let the flavor mesh for a few minutes then it was ready to serve. I used the boiling water from the tomatoes to make the tortellini. When the pasta floats to the top, it is done. We added some Pecorino Romano cheese to the top and enjoyed the simple flavors. A glass of white or red wine could be added in the sauce and reduced near the end if you like. I forgot that step, maybe because I was sipping on a glass of wine!
I also made braised artichokes. Here is a link to learn how to clean and prepared fresh artichokes at Italian Food Forever. Click on the link to the blog once there. You’ll find an entry for the directions. I did not use her recipe for braising but it was similar. I will say that they were not as hard as I thought they would be to prepared and cook.