Meaty Marinara
Who doesn’t love a big bowl of penne? If you ever find yourself in Italy, you’ll be surprised to find that a red sauce is simply just a few smashed Roma tomatoes with basil, over pasta! After spending some time there last summer, I was inspired to find ways to make a red sauce that’s still just as light, but with a little more umph!
Penne makes for the perfect pasta shape to hold this sauce.
Classic marinara ingredients make for a fool proof result every time.
Canned crushed tomatoes are a great shortcut if you don’t have access to fresh garden tomatoes.
Spices and salt are important for the right flavor, don’t be afraid to get heavy handed!
All tomato based sauces need a sweet element to help reduce their natural acidity. Try balsamic glaze, honey or brown sugar!
COST: $
PREP TIME: 15MIN
COOK TIME: 45 MIN
SERVING SIZE: 4
Tools
2 Large Pots
Chef’s Knife
Mixing Bowls
Ingredients
1/3 Sweet Onion, diced
1/2 Zucchini, diced
4 Bella Mushrooms, diced
4 Cloves Garlic, minced
3 TBS Olive Oil
2 Cans Crushed Tomatoes
1/2 TSP Balsamic Glaze (or honey)
3 Fresh Basil Leaves, for plating
1LB Mild Italian Chicken Sausage
Garlic Powder, as desired
Pepper, as desired
Onion Powder, as desired
Dried Basil, as desired
Dried Rosemary, as desired
Instructions
1. Prep the veggies and herbs, set aside in bowls or on a cutting board.
2. Start a pot of water on high heat for boiling the pasta.
3. In a second pot or skillet pan, on high heat, add the olive oil and brown the sausage for 3-5 minutes, then add the onions, stir, and cook another 5 minutes.
4. Lower heat to medium, add in canned crushed tomatoes, stir, and simmer for 10 minutes, covered.
5. Add in the balsamic glaze (or honey) and spices, stir thoroughly and continue to simmer for 5-10 minutes, covered.
6. Add in zucchini and lower heat to low, stir and cover while pasta cooks.
7. When pasta water is boiling, add in the penne and cook for 9 to 11 minutes for “al-dente” textue.
8. In the marinara pot, add in garlic and mushrooms, stir, and remove from heat.
9. When the pasta is ready, strain it and return it to the pot you cooked it in, keeping it off of the heated stove.
10. Ladle the cooked marinara into the pasta pot and stir until the pasta is completely coated.
11. Plate with fresh Parmesean cheese and basil, enjoy!
Try meatless as well, for a lighter flavor or if you’re vegetarian!
