Friday, October 8, 2010
3 links of Italian sausage, slices into chunks
1 green pepper, diced
1 medium onion, diced
1 clove garlic, diced fine
Salt, to taste
Anise seed, to taste
Oregano, to taste
1 large can (28 ounces) of ground tomatoes
1/4 cup red wine
1/2 pound spaghetti (or noodles of your choice)
Drizzle a little olive oil into a heavy bottomed pot or dutch oven and begin browning the sausage on medium heat. Add the onions, green pepper, garlic, and herbs. Stir to combine and cook until the vegetables begin to soften, stirring as needed. Add the tomatoes and wine, and lower the heat to simmer.
Taste to adjust seasonings, and simmer until the vegetable and meat are cooked though. Longer cooking is fine if you have the time, but this can be served as soon as the meat is fully cooked.
Cook the pasta in boiling salted water until it is barely al dente, then add it it to the sauce to finish cooking.
Serve. Eat. Yum.