Penne with Red Sauce
By MelanieCarr on December 22, 2012
Dinner was another example of making good use of stuff from the food bank. Here's a cool thing about the tomatoes - I canned them myself. A few months ago the distribution was giving out full boxes of Roma tomatoes. I cooked quite a bit, but also took a good portion and canned them. I filled a jar with tomatoes and added a clove of garlic and a fresh basil leaf.
I often use two small cans of tomato paste and one large can of whole or crushed tomatoes. Thise seems to produce a sauce with just the right consistency.
Again, items marked with an astrix "*" were free.
Penne with Red Sauce
- One package of pasta*
- 1 large can whole or crushed tomatos*
- 2 - 6oz cans tomato paste
- 1/2 C chopped seasoning vegetables* (celery, onion and carrots)
- 1 - 1 lb. package Jimmy Dean Fresh Italian Sausage (contains NO MSG)
- 1 clove garlic, minced
- 1 T. Italian seasoning mix. (Can use twice the volume of fresh herbs if available)
While you prepare the sacue, cook pasta per package directions. Drain and reserve.
Cook sausage in a large dutch oven or saucepan. Rather than brown by adding oil, you can add 1/2 c. water and cook the sausage in this. The meat will not stick to the pan and you will have no added fat. After the meat begins to brown, add the garlic and veggies and cook until they are tender. Drain excess fat (if any). Add tomato products. If the sauce is too thick, add a little water. Cook gently until the flavors have blended. Serve on reserved pasta. Top with grated parmesian if desired.
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