I'm just a soul whose intentions are good...

The allure of pasta lies in it's ease. I normally prepare an oversized pot of marinara, and then freeze it in smaller containers so that it is consistently readily available. This is a trick I highly recommend, as the uses for the sauce are boundless. Pasta is just the start it could also be utilized as pizza sauce, dipping sauce, or as a base for baked chicken. So, today I took a container of marinara and jazzed it up with hot Italian sausage (out of the casing), pancetta, green onions, mushrooms, Parmesan, and a splash of cream. It delivered a salty satisfaction that was rounded out with sweetness from the tomatoes. It appeared as if it came out of an Italian trattoria kitchen, but was practically effortless. Paired with a garden salad and crusty bread, this meal is worthy of entertaining. For variations, you could use mild Italian sausage or leave out the pancetta.

Italian Sausage and Pancetta Pasta

1 lb ziti pasta (or any shape you like)

1/2 lb hot Italian sausage, loose

1/4 lb pancetta, diced

1 C mushrooms

1 green pepper diced

2 C marinara (recipe follows)

1/3 C finely grated Parmesan Reggiano

2 T heavy cream

1 T chopped oregano

crushed red pepper (optional)

salt and pepper to taste

Brown sausage with pancetta over medium heat, set aside. Saute mushrooms and pepper over medium heat in 2 T olive oil, add meat and marinara. Season with salt and pepper to taste. Warm over low heat, while you start pasta water.

Cook pasta al dente, according to the package. Reserve 1/4 C pasta water. Toss pasta in skillet with sauce and meat, add a dash of water if sauce needs thickened. Stir in cheese and cream then top with chopped oregano and optional crushed peppers.

Marinara

2 28oz cans San Marzano tomatoes, crushed
1 large onion diced
3 garlic cloves minced
1 T fresh oregano
1 T fresh thyme
1 t baking soda (to cut acidity)

Saute onions and garlic, add remaining ingrredients and simmer for 1 hour.

Serve with crusty bread.

Until tomorrow...Peace.