Herself has threatened bodily harm if I didn’t write this down and forgot it. She wants it again, you see.
|mushrooms, button & chanterelle work well. Rough chop.|
|red wine or red vermouth|
|meat – spicy sausage works well|
|fresh tomato – chunked|
If the chanterelles are dried then soak them in just enough red vermouth or red wine to soften.
Sauté the mushrooms and onions in the olive oil until softened – about 5 minutes covered. If the sausage is link remove it from the skin. If patties this is not necessary. Cut the sausage into chunks, add to the pan and brown lightly.
Add minced garlic. When the fragrance of garlic diffuses add the tomatoes. Reduce the liquid on high heat to about half volume.
Add the clamato juice and reduce to about half volume. Serve over pasta.
Oh yeah, add spices as you like. The Clamato and the sausage that I use have enough spices that I don’t need any more. Taste and embellish to your heart’s content.
A little discussion of ingredients: You can use any sausage that you have on hand. I use the homade Southern breakfast sausage patties that I wrote up elsewhere. A good sweet Italian would also go well, I think. Notice the Clamato juice. You should be able to find it at your local grocery. It is kind of like V-8 or other tomato juice with clam juice mixed in. Totally superior to any other tomato juice you have tasted. As a nice side bonus also makes the best Bloody Mary you ever got near. Be sure to use Stolichnaya vodka.
- Shrimp & Sausage Etouffee (glutenfreeinga.wordpress.com)
- Simple Garden Recipes: Oven-Roasted Tomato Sauce (putneyfarm.com)