washingtonpost.com  > Print Edition > Weekly Sections > Food
Page 5 of 5  < Back  

You Can, Too

Per serving: 346 calories, 9 gm protein, 38 gm carbohydrates, 20 gm fat, 8 mg cholesterol, 4 gm saturated fat, 623 mg sodium, 7 gm dietary fiber

Sweet Sausage and Tomato Sauce

Makes about 4 cups, more than enough to sauce a pound of pasta

Adding crumbled Italian sausage to a basic tomato sauce gives you a hearty meat sauce in much less time than it takes to make a traditional, long-simmered ragu. Use this sauce to dress pasta or as a topping for homemade pizza.

Basic Canned Tomato Sauce (see preceding recipe)

1 pound sweet Italian sausage (about 4 links)

1/2 cup dry white wine

Start making Basic Canned Tomato Sauce (do not add the basil at this point). While the sauce simmers, remove the sausage from its casings and crumble into a large skillet. Place the skillet over medium-high heat and cook, using a wooden spoon to break up the large clumps, until the sausage is just browned, about 15 minutes. Add the wine and sauté for 2 to 3 minutes longer, until almost all the wine is evaporated and the liquid that remains is syrupy.

When the sausage is browned, stir it and the syrupy liquid into the sauce and continue to simmer until the flavors come together, about 20 more minutes. Remove the sauce from the heat and stir in the basil or herbs from the recipe for the Basic Canned Tomato Sauce.

Per serving: 565 calories, 19 gm protein, 14 gm carbohydrates, 47 gm fat, 86 mg cholesterol, 14 gm saturated fat, 1153 mg sodium, 3 gm dietary fiber

Domenica Marchetti last wrote for Food about sour cherries.

< Back  1 2 3 4 5

© 2004 The Washington Post Company