Spaghetti with Sausage Ragu and Fresh Tomato Balsamic Glaze

Spaghetti with a ragu is a penultimate comfort food. Here I dress it up with a fresh tomato and balsamic glaze, providing a cool counterpoint to the rich, hot ragu.

1 yellow onion, diced

1 large carrot, finely diced

1 cup green beans, or green pepper, diced

1 15-oz can petite diced tomatoes, drained, liquid reserved

1 lb bulk Italian sausage

1/2 tsp crushed red pepper flakes

2 cloves garlic, minced

palmful fresh summer savory or oregano, or other favorite fresh herbs

2 Tbsp tomato paste

1 28 oz can crushed tomatoes

1 lb spaghetti

2 fresh ripe beefsteak tomatoes, cubed

2 Tbsp Balsamic glaze (I used Trader Joe’s)

fresh basil leaves

Brown the veggies in a dash of olive oil until the onions soften and begin the caramelize, about 10 minutes.

Add the drained diced tomatoes and turn heat to high. Cook for another 10 minutes, darkening the tomatoes and drawing out their flavor.

Add the sausage and crushed red pepper and brown well.

Add the garlic and herbs and cook another 2-3 minutes.

Add the tomato paste and cook 5 minutes until darker and richly flavored.

Add the crushed tomatoes and bring to a gentle boil. Reduce heat, stir and simmer for at least 30 minutes.

While sauce cooks, heat a large pot of water to a boil for the spaghetti. Salt generously. Add spaghetti and cook until al dente.

While spaghetti cooks mix together the fresh tomato and balsamic glaze in a small bowl.

Reserve 1 cup pasta cooking water before draining spaghetti. Adjust sauce consistency with pasta water if necessary. Toss spaghetti with half the sauce. Serve spaghetti topped with a dash more sauce as desired, and the fresh tomato glaze. Garnish with fresh basil leaves.

Serves 4-6.

Cook's Note: You could use ground beef, turkey or lamb in this dish as well.

Comments

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