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SAUSAGE RAGU SAUCE
Crumble the filling of 1/2 pound mild Italian sausage into a medium hot nonstick skillet coated with 2 tbsp olive oil and brown thoroughly, remove to a paper towel to drain. To the skillet add a small minced onion, 1 large minced garlic clove and a sprinkle of hot pepper flakes, saute until the onion softens, then add 1/2 cup gilled and thick sliced portabellos or other mushrooms, a little oregano and thyme, and cook until the mushrooms are soft and browned. Stir in 1/4 c dry white wine, simmer to boil off the alcohol, then add 1 cup peeled, seeded and large chopped roma tomatoes, simmer until tomatoes are softened and sauce is slightly thickened, return the sausage to the pan, stir in a little heavy cream (if desired) and keep on a low simmer while the flavors mingle. Coat the gnocchi or pasta in the sauce, and serve sprinkled with freshly grated parmesan and some minced flat leaf parsley. |
