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Quick and Better

My guy loves his mother's Italian sausage pasta sauce, but I really don't. The first time I made it I had to use an entire bottle of olive oil to follow the recipe, which frankly made me gag every time I tasted the sauce. It takes two hours to simmer, too. Even thought I've gradually made a healthier version of it over the years, it's still loaded with fat that we don't need to be consuming at our age. Hoping to find an alternative, I started hunting around online.

On a whim I tried this 20 minute sausage pasta skillet recipe, tweaking it a bit with chicken Italian sausage and using only two fresh tomatoes and adding 8 oz. of tomato sauce (most of the sauce ends up in the bottom of the skillet.) I also adjusted the amount of chili flakes and crushed fennel to about a quarter of what the recipe calls for to suit our personal taste.

Turned out very tasty; my guy ate three full plates and told me not to make any changes at all. That is his highest endorsement. :)

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Comments

Maria Zannini said…
I can't imagine using that much oil for any reason.

I tried what some recipe writer called a goulash. Basically it was ground meat, seasoning, and pasta shells in a thick tomato sauce. Greg loved it.

Hint: I read that if you chill the pasta overnight and reheat it the next day, it won't spike your sugar. I don't know why that would work but we tried it. Greg confirmed that his sugar didn't go up after eating pasta this way.

At least he can have pasta now as long as I plan ahead.
September 28, 2021 at 10:00 AM
the author said…
You would not believe how disgusting the original recipe for his mom's pasta sauce was. I literally couldn't swallow it, and I grew up eating my mother's terrible cooking. :)

Pasta doesn't spike my blood sugar as long as I watch my portion size. I'm okay with about a half cup, but more than that means drinking lots of water and taking a walk. I might try your trick next time I make Italian.
September 28, 2021 at 10:10 AM
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