After a slight break from the kitchen (for my marriage/honeymoon), I’m back! While the Dominican Republic had amazing food, by the 5th day of our vacation Josh and I were both saying how we wanted a home cooked meal.
The dietitian pick of the month at work are canned tomatoes. While they might not seem like a healthy option when compared to fresh, they actually have more lycopene, a powerful antioxidant. Canned tomatoes also have a more concentrated flavor, making them a good addition to soups, dips and sauces. I decided to make a homemade marinara sauce and the end result was so rich and hearty! I’ll definitely be making this one again soon.
Sausage Pasta with Chunky Marinara Sauce
Serves 4
All you need:
Sauce
1/4 cup extra virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
3 celery stalks, diced
2 carrots, peeled and diced
1/2 cup red wine
2 (28 oz.) cans crushed tomatoes
1/4 bunch flat leaf parsley, chopped
5 fresh basil leaves, chopped
Kosher salt and freshly cracked black pepper, to taste
1 tablespoon extra virgin olive oil
2 chicken sausage links, any flavor, sliced
1 large yellow onion, sliced thin
8 oz. whole wheat spaghetti noodles, cooked and drained
All you do:
1. In a large saucepan, heat olive oil over medium high heat. Add onion and garlic and cook until translucent, about 5 minutes.
2. Add diced celery and carrot and cook an additional 5-10 minutes, until the vegetables are tender. Season with salt and pepper.
3. Add red wine and simmer until wine has reduced by half.
4. Stir in crushed tomatoes, cover and simmer for 1 hour, stirring occasionally.
5. Stir in fresh herbs and adjust seasonings as needed. Remove sauce from heat and keep covered.
