Sausage in Pink Sauce - Grant Wilson Original
INGREDIENTS
2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced or pressed
1 Medium Onion, diced
3 Links Hot or Mild Italian Sausage, casings removed and filling crumbled
1/4 Cup Sherry, Red Wine, or Burgundy
3 Large Beef/Chicken Bouillon Cubes
1 15oz Can Tomato Sauce
1/4 Cup Chopped Fresh Basil or 1 Tbsp Dried Basil
1 Cup Half & Half or Light Cream
METHOD
1. Pour the Olive Oil in a large shallow saucepan on medium heat.
2. When the oil is aromatic, add the Garlic and Onion.
3. Add the Sausage and cook thoroughly, breaking it up as it cooks.
4. When the Sausage is done, add the Wine and simmer for 4 minutes.
5. Add the Bouillon Cubes ensuring they dissolve completely.
6. Add the Tomato Sauce and stir well. (If using Dried Basil, add it now.)
7. Let simmer for 5 minutes.
8. Add the cream and mix well. (If using Fresh Basil, add it now)
9. Simmer for 5 minutes.
HOW TO SERVE
Serve with 1lb of Rotini, Penne, or other short pasta.
VARIATIONS
Try adding a can of peas when you add the cream.
Also, try adding 1/2 tsp of Chinese 5 Spice when you add the meat.