September 3, 2007
Forget Otto von
Bismarck: It’s Time for Sausage-Based Pasta Sauce
A very long time
ago, a man named Otto von Bismarck said that legislation is like sausage
– it is tangy, juicy and good to eat. He also, at some later point, said
that you wouldn’t want to watch either of them made.
The question is this
– what qualifies Otto von Bismarck to impugn the good name of sausage
makers?
There are two ways
you can watch sausage being made: You can either stuff the ingredients
into the casings yourself, or you can remove the casings after the fact
and look through the contents.
If you were to take
this second route, you might find yourself asking, “What to do with this
loose sausage?”
The answer, if your
sausage is hot Italian turkey sausage, is this: Use it for pasta sauce.
This is a
de-evolution of sausage. It starts loose, is packed into casings and is
cooked again in loose form. To some, this is like the fish crawling onto
land as a lizard, only to crawl back into the water and return to fish
form so it can evolve into something even more advanced than the lizard.
Darwin,
like Bismarck, was no great shakes in the kitchen and we can safely
ignore what he had to say.
Start with garlic,
chopped onion, loose sausage, mushrooms, zucchini and a hot Italian
pepper or two.
Brown until your
sausage is crumbled, your zucchini soft and your onions translucent. It
is not yet known how these things occur at the same time, which makes it
one of life’s unexplainable joys.
Now, you add
tomatoes. Here, there is some debate on how to proceed, and there is
only one certainty – Roma tomatoes are best.
Some suggest that
you slice a small cross on the end and drop it into boiling water until
the skin starts to peel. You then remove the tomato, let it cool (unless
you enjoy handling boiling hot tomatoes), remove the skin and dice.
Others prefer to
skip the extra work, and simply dice their tomatoes smaller before
adding them to sauce.
Either way is
perfectly acceptable, especially since someone following this recipe is
already guilty of not having an Italian grandmother with her own secret
sauce.
Just make sure that
you add a lot. This is, after all, tomato sauce. When you get to the
point where you think that you maybe have enough, add three more
tomatoes to be on the safe side. If the sauce becomes too juicy, you can
always let it cook down.
Add a tablespoon of
tomato paste, which will color your sauce a deep, rich red and will
cause it to thicken.
Now, we come to the
issue of which herbs to add. Your noodles will rise up in revolt if you
don’t use oregano and thyme. Use them liberally. But, now you are faced
with a conundrum – rosemary or fresh basil? The two, sadly, don’t always
play well together.
When fresh basil can
be had, the standard is to defer in its direction. But, that is not the
case here. Rosemary is the kind of herb that sausage can appreciate,
because of its robust nature, and use it, too, liberally.
The only thing left
to do is wait, stirring occasionally. Prepare a pot of noodles, and
perhaps take some time to denounce Otto von Bismarck, who might have
been a great statesman but knew next to nothing about sausage.
© 2007 North Star Writers
Group. May not be republished without permission.
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