4 hot Italian sausages
2 tbsp (30 mL) olive oil
2 cloves garlic, finely chopped
1/2 cup (125 mL) diced green onion
2 shallots, finely chopped
cup (125 mL) finely chopped sundried tomato
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried basil
1 tsp (5 mL) smoked paprika
1 bay leaf
1 cup (250 mL) port
1 14-oz (425-g) can diced tomatoes
lb (500 g) spaghettini, cooked and drained
1/4 cup (50 mL) sliced green onion, for garnish


Remove sausage meat from casing by slicing open and scraping out contents.

In a large skillet, heat olive oil. Add garlic, diced green onion, shallot and sausage meat. Sauté for 3 minutes; add sundried tomatoes and all the seasonings. Sauté for 4 more minutes. Deglaze the pan with the port; add tomatoes and allow to simmer until liquid is reduced, 5-10 minutes.

Prepare pasta per package directions. Serve sauce over hot pasta; garnish with remaining green onion. Makes 4-6 servings.

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