World renowned. Washington grown.
Grilled Italian Sausage and Roasted Tomato Sauce for Pasta (Serves 6)
Ingredients
- 4 Italian sausage links, grilled and sliced to ½ inch
- 6 cups canned diced tomatoes in juice
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 3/4 cup Columbia Crest Merlot
- 1 cup chicken stock
- 1/4 tsp crushed red chilis
- 2 Tbs. chopped Italian parsley
- 1 Tbs. chopped fresh oregano
- 2 Tbs. chopped fresh basil
- 2 Tbs. extra virgin olive oil
- 1 Tbs. balsamic vinegar
- salt and pepper to taste
- pinch of sugar if needed
- fresh grated parmesan cheese
Preparation
Grill the sausage over medium heat until cooked through. Remove from grill, cool and slice. Refrigerate until needed. Preheat oven to 350 degrees. Place the tomatoes in a non-aluminum baking dish or dutch oven and then roast in the oven uncovered until the liquid is almost gone and the tomatoes are just beginning to brown, about 1 hour. Stir often to keep the tomatoes from burning. While the tomatoes are cooking, heat a large sauce pan over medium high heat and add the olive oil and the onions. Saute about 5 minutes or until the onions are translucent. Add the garlic and chilis, sauté for 1 more minute. Add the merlot and reduce by half, then add the roasted tomatoes and chicken stock. Bring to a boil and then reduce heat to a simmer. Cook them mixture until it thickens. Add the reserved grilled sausage pieces and cook for 15 more minutes. Add the fresh herbs, balsamic vinegar and salt, pepper, and sugar to taste. Serve over cooked pasta. Top with parmesan cheese.
Wine Suggestions: Columbia Crest Grand Estates Shiraz