martedì 10 marzo 2015


Entree - Lactose free - Can be gluten free (READ notes at bottom)

1 lb Italian long pasta (spaghetti, linguine, spaghettini...)
3 bratwurst, casing removed and crumbled
1 big yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup red wine
1 28-oz can Italian peeled San Marzano tomatoes, with their juice
2 tbsp Italian extra virgin olive oil
Italian sea salt

First of all, prepare the sauce. In a large saucepan with lid warm up the olive oil and sautee, briefly, onion and bell pepper slices, then add the crumbled bratwurst.

Sautee until bratwurst crumbles are golden, then pour wine and stir until all alcohol has evaporated. At this point, you can stir in the San Marzano tomatoes, cover with a lid and simmer for about 30 minutes, stirring every once in a while.

While sauce cooks, put a tall pot with water on the stove. As soon as it boils, add salt and pasta and cook until al dente.

Drain pasta, reserving some cooking water, and transfer it in the saucepan with sauce. Sautee a couple minutes over high heat, tossing to coat evenly.

Serve immediately.

Serves 4-6 depending on what else is served.

- You can either crush or blend your San Marzano tomatoes or leave them whole, they will crush anyway during cooking.
- Use the reserved water, when sauteeing pasta with sauce, in case sauce thickens too much.
- You can add a few hot pepper flakes, if you like an extra kick
- It's lactose free, can be gluten free if you use GF pasta.

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