Friday, June 7, 2019

Four Ingredients

Here's another sauce that you could make even if you were in a coma.  Or if you had a bambino on your hip, one holding on to your leg, and your father-in-law sitting at the kitchen table in his boxer shorts telling you what you were doing wrong.  (Obviously, I'm acquainted with this situation, as are most Italian women.  I don't think there's any kind of government legislation that could be proposed to change it.)

This sauce is rich, spicy, and visually dazzling.  And it has four ingredients.  Count 'em: four.  It's supposed to be served over polenta, but Sicilians don't eat polenta so I serve it over penne.  You can serve it over anything you want.  My alien husband Anthony puts it over yogurt and eats it for breakfast, which is even more proof of his extraterrestrial origins.

Sausage and Mushroom Sauce
Put two large cans of peeled Italian tomatoes into a big pot and bring to a simmer.  Cut up 2 lbs. of hot Italian sausage into little pieces and fry them in some olive oil in a big cast iron pan.  DO NOT DRAIN.  Add the fried sausage to the pot of tomatoes.  NOW - and this is magic! - fry a big bunch of sliced mushrooms in the sausage drippings.  Not only will the sausage dripping make your mushrooms taste like heaven, but the mushrooms will clean the sausage stuff off the pan.  No kidding.  It's why I like to make this sauce.  Add the mushrooms to the tomatoes and sausage, and simmer until the tomatoes get super soft and you can break them up with your wooden spoon.

Taste the sauce.  If it needs salt, add salt.

Then you'll have five ingredients.  Oh, well.




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