Sometimes I think there is a magical spirit living in my kitchen who helps me create recipes and execute dishes. It’s kind of like that invisible person who lives in the dryer and steals socks, but with a positive intention.
That’s pretty much how I felt when I came up with this sauce. I don’t know if it was the handmade pasta or a combination of the two,
but the melt-in-your-mouth sensation united in a very happy marriage of culinary consumption.
This vibrant tomato marinara is flavorful enough to stand alone, yet subtle in a way that doesn’t overpower delicate noodles. In each bite you’ll find bursts of garlic infused olive oil and nutty toasted pine nuts, enriched by red wine with pops of crushed red pepper and kosher salt.
You can keep the sauce completely vegan or add pan-seared spicy Italian chicken sausage for a healthy protein that offers a complimentary element of heat to the dish. Bon appetite!
1 (28 oz.) can crushed tomatoes (I used Tuttorosso)
1 (29 oz.) can tomato sauce (Also Tuttorosso)
1/4 cup extra virgin olive oil
3 cloves of garlic
1/4 cup pine nuts
2 oz. red wine (Any bottle you like to drink)
2 sprigs of thyme, removed from stems
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 package spicy Italian chicken sausage (optional)
Add olive oil and garlic to your pan and place over medium heat. Warming them together will allow the flavor of the garlic to infuse in the oil.
Saute for a few minutes until garlic turns slightly browned.
Add pine nuts and sauté over medium-low heat until lightly brown.
Pour in crushed tomatoes.
And tomato sauce.
Bring to a boil and add red wine.
Stir and sprinkle in salt and crushed red pepper.
If using chicken sausage, cut into rounds and brown on either side with a touch of cooking spray, then add to sauce.
Simmer over low heat for about 10-20 minutes to incorporate flavors.
Toss with pasta and serve.
Eat and enjoy with handmade pasta!