Monday, March 24, 2014

Homemade Italian-Style Spaghetti

half clove of garlic, crushed and diced
1 white onion, halved and diced
1 large can (24 pieces) of vienna sausages, sliced into quarters
1 large can (approx. 850 grams) of peeled tomatoes
a handful of basil, chopped
2 tablespoons of brown sugar
lots of pepper (to taste)
250 grams of angelhair pasta

There's a saying in cooking pasta about the fact that it's all in the sauce. Or so they say.

This is the first time I've done one of these (and it's been a while since I cooked something fancier than eggs), so bear with me. I got the idea from my Romanian colleague who happens to have a knack for cooking. The nice thing about cooking is that it isn't an exact science (like baking), so adjustments can be made here and there.

Heat some oil. Saute the garlic for a few seconds, and add the white onion shortly afterwards.

Once garlic has turned into a very light shade of brown, add the vienna sausages. Cook them very quickly (for around a minute). Make sure that everything is mixed constantly as we don't want the garlic to get burned and we want the onions to be caramelized to add some sweetness and bite to the dish.

Add the tomatoes. Canned tomatoes are often already pre-packed with tomato sauce, so I didn't have to worry about adding anything else to thicken it. As everything slowly simmers to a boil, we might notice that the tomatoes start to break down, turning into a nice sauce. Mix in the basil just before it comes to a boil. Add pepper and sugar to taste and cook for around five to ten more minutes.

Serve over pasta, cooked al dente. Remember to add a lot of salt to the water to bring out the taste of the pasta.


No comments:

Post a Comment