|The author, Dane F. Baylis|
Share My Favorite Recipe
So, like many of my writer friends who have been at this endeavour for more than a week, we all discover at some point that there is nothing that fills that gnawing hole in your mid-section (or stimulates as much good conversation) as an evening spent at a dinner table dominated by a great pasta. I have several variations but the one that has drawn some of the most laudatory comments is a from scratch marinara with mushrooms and sausage. One of my nephews has brought motherly disdain on himself for comparing mom's best to Uncle Dane's. For this my never ending thanks Matthew and my equally endless apologies Amanda, at least the boy has good taste, if not the greatest reservoirs of tact.
Start off with 15 to 18 firm Roma tomatoes. Immerse these in boiling water to crack the skins, shock cool them in a cold water bath (I add ice cubes to mine) and peel. In a 12" saute skillet heat 3-4 tablespoons of olive oil over a med. high heat. Into this add 2 tbl spoons of fine chopped white onion and saute until tender, about two minutes. When the onion is tender add about 4-6 ounces of Crimini mushrooms quartered and a half cup of white wine with a dash of white pepper. Cook this until reduced by about three quarters and set aside. Brown 1 lb of loose, mild Italian sausage and set this aside also.
Next add two more tbl spoons oil to the pan and to this add 1 med. chopped white onion and saute until tender, about 4-5 minutes then hand crush the Roma's into it seeds and all. Bring to a boil, add 1 tbl spoon sugar, fresh ground black pepper and about a teaspoon of kosher or sea salt and 6 lg, coarse chopped Basil leaves. Reduce to a low heat simmer uncovered for about 1 hr or until the sauce reduces by about half.
When the sauce has reduced by about half, dot with one small can of tomato paste, add the mushrooms and sausage and continue to simmer while you cook the pasta. I have a preference for regular spaghetti with this sauce but it works well with linguine or rotelle also.When the pasta has cooked dip out about a half cup of the pasta water before you drain it and add it to the sauce, mixing thoroughly.
The pasta goes into a big bowl, the sauce is poured over it and mixed in and everything is ready to serve with fresh grated Parmesan and a good Como bread. An antipasto plate, beverage of preference (believe it or not, mine is San Pelligrino) and good company and the stage is set for laughter and comradeship!
Please, feel free to leave any comments, questions or critiques in the space provided below. If you would like, on the right margin you will find gadgets that will allow you to follow this blog and others that tie into rss feeds and e-mail notifications. Also is a list of some other sites and people I find interesting or inspiring.
If you want to see some of my more recent work check out the My Work/My Love page. If you feel like submitting some of your own for the Your Work/Your Love page please use the comment box and I will be glad to consider it. I am accepting short/short fiction to about 1200 words and poetry to 25 lines for consideration.
As always...live, love, write.
Dane F. Baylis