Oh lordy I have so many tomatoes! It’s “almost” pomodoro time – yep – simple and sweet. And you slice the garlic, not chop. Sautée some onions, add fresh herbs….it will be delicious…this is not quite a pomodoro and only “almost” because I have meat and do add a little tomato paste, but omit the meat and paste and it will be more traditional.
Simple, fast, fresh.
3 small onions sliced (3 little yellows from the farmers market in thin slices and then rings)
fresh basil leaves, torn into small pieces, divided
tomatoes (I have half a pint of yellow cherry tomatoes and a bunch of ripe red)
fresh mozzarella (bought this crazy amazing mozzarella from the Hamptons home)
a small amount of dried porcini mushrooms reconstituted in white wine
Brown the sausage. Remove from pan, drain out on paper towels.
Add the reconstituted mushrooms, juice and all.
Add the tomatoes. (which have been chopped, except for cherries, which were halved)
Add basil, oregano, salt and pepper to taste, a dash or two of hot pepper flakes and a dash of smoked paprika
Cook your pasta.
Serve with a nice bottle of wine if you so choose, some crusty bread and a simple salad of arugula and romaine.