food.home.design.

A specific request for my not so secret pasta sauce–Enjoy, Lauren!

1 tbsp extra virgin olive oil

1 package spicy chicken sausage, sliced on a diagonal

1/2 red onion, chopped

4 cloves fresh garlic, chopped

2 tsp chili flakes

1 1/2 tbsp balsamic vinegar

1-24 oz can diced tomatoes

1-24oz can whole peeled tomatoes

1 lemon, fully zested and juiced

1 cup fresh peas–frozen, organic works well too

1 tbsp herbes de provence

salt/pepper

1 cup fresh basil, julienne cut

1 lb pasta, I prefer whole wheat rotini

In a heavy sauce pan, heat oil on medium-high and saute chicken sausage until lightly browned.  Add onions, garlic and red chili flakes and saute until translucent and fragrant. Add in balsamic and simmer until evaporated, scraping up bits from the bottom of the pan while vinegar reduces.

Add diced and peeled tomatoes, lemon zest, lemon juice, peas, and herbs.  With food masher or heavy wooden spoon roughly crush peeled tomatoes into the sauce.  Bring to a boil, then turn heat to low and simmer until sauce thickens.   About 30 minutes.

Boil pasta according to packaged directions.  Drain and dish pasta. Ladle sauce generously over hot noodles.  Top with fresh basil and serve.

Serves 4-6

**Left over sauce serves well as a great tomato stew the day after