|
FRENCH
FOOD
FOCUS
Latest
Post
Other Posts
Recent
Older
Truffles
Cassoulet
Index
of Recipes
Links
House
Sitters
FiFi
About
me
About 'My' France
Comments
to: yankinparisot@gmail.com
Archives
|
    
Life in rural France - Food - Friends - Wine - Cheese - Comments
Welcome to French Food
Focus. The name describes the intent of this blog. I'll focus on food
and because I live in rural
France the stress will be upon French food. There are numerous posts
concerning life in France and, certainly,
opinions
about anything that strikes my fancy.
If
you have some good recipes or if you want to rave
about any great French
restaurants this
is the place to do it.
I hope you enjoy my ramblings about rural France!
Click
Here to send me a comment
|
|
|
Pasta Time
The nights are drawing in, its getting to be bit
nippy in the mornings and that fall crispness can be felt. Definitely
time for a good hearty pasta dinner. Hearty pasta sauces need not take
forever to make. This one takes about 30 minutes start to finish. I've
been making this classic sauce for years & years so have completely
forgotten where the original recipe may have come from. As I say Its a
classic, but no less delicious for that.
INGREDIENTS:
-
One large yellow onion
-
One red & one green
bell pepper. (mote if you like)
-
One large can of whole
tomatoes
-
5-6 cloves of garlic
-
About 2 oz tomato paste
-
1 glass red wine (or
more & or less or not at all. Something cheap & hearty. If not at
all add some water instead)
-
2 lb (1kg) fresh
sausage. (Here I use Toulouse sausage; in the states I used Mild
Italian sausage, in England? You're on your own.)
-
Herbs de Provence to
taste
-
Fennel seeds to taste
-
Salt & pepper to taste
 
METHOD:
-
Cook the sausages. This
time I created because I'd cooked a whole bunch of sausage on the
BBQ the night before. Normally I'd cook them by adding some water to
a frying pan, putting the sausages in & boiling the water off. When
the water was gone I'd continue cooking & turning the sausages until
I got a nicely colored skin.
-
While the sausages cook
prepare the vegetables. Peel & chop the onion; deseed & chop up the
peppers; peel & chop the garlic..
 
-
Use a large frying pan.
Sautee the onions & garlic gently in some good olive oil.
-
After a few minutes
(when the onions start to soften) add the chopped peppers.
-
Sautee this mixture,
stirring from time to time, until the onions & peppers are soft.
-
Add the can of tomatoes
juice & all & also add the tomato paste. Turn the heat up a bit &
stir well trying to crush the tomatoes as you stir. Let this mixture
cook for at least 5 minutes.
-
-
Now add the sausage
which you have cut into bite sized pieces.
-
Stir well & let simmer
for a few minutes.
-
Now add the fennel
seeds, H de P, S& P to taste. I like quite a lot of fennel, but its
up to you.
-
Add the wine.
-
Let the whole mess
simmer until the liquids are thick & its ready to serve.
Any kind of pasta shape
will do. I like to use Fuseli because they're east to eat & hold the
sauce well, but it your choice.
This dish with a glass of
hearty red wine will warm those chilly cockles on these first chilly
days of fall. Enjoy
|
