What not a better way to celebrate the summer then by incorporating the fruits of our labor (no pun intended) into yummy summer-y recipes? Our vegetables plants have been providing us with steady bountiful “crops” of tomatoes, as well as basil. I didn’t want to repeat last year’s terrible bout of laziness, in which ALL of the vegetables were not harvested. Not one tomato. It all went to waste, especially after all the time, effort, and money that I invested to set up drip lines. This year is going to be different.
And for the past several years, I’ve been telling myself to just buy one tomato plant because we end up with way too much tomatoes (and it usually goes to waste). I even told my partner to stop me from buying two plants. But sure enough, I left the nursery with TWO tomato plants again. After I harvested a very large bowl of tomatoes, I told my partner to remind me to buy only one tomato plant next year. Her response, “I told you this year, but you were too stubborn to listen.” Ugh. She’s right. I was too stubborn to listen. And now we have way too many tomatoes. You know what’s funny? I’ll probably be too stubborn to listen next year and many years after. I don’t think I’ll ever learn my lesson.
My partner did say that she LOVES pasta when we first started dating. So guess what we’ll be having for dinner for the next many weeks to come?
You guessed it!…
Spaghetti with Italian Turkey Sausage, White Wine, and Fresh Tomatoes
4 large garlic cloves, roughly chopped
1 medium onion, thinly sliced
1.5 links sweet Italian turkey sausage, remove from casing
1.5 links hot and spicy Italian turkey sausage, remove from casing
1 (15 ounce) can fire-roasted diced tomatoes
1 cup fresh tomatoes, diced
3/4 cup Sauvignon Blanc
1/2 teaspoon dried red hot chili flakes (optional)
Salt and pepper, to taste
1/4 heaping cupful grated Parmesan cheese, plus more for garnishing
1 cup cherry tomatoes, halved
Fresh basil leaves, chiffonaded
Whole wheat spaghetti pasta
In a medium sized bowl, mix together the sweet and hot turkey sausages until well combined. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the whole wheat pasta to the boiling water and cook according to the package directions for al dente. Drain the pasta in a colander and return to the pot; cover with a lid to keep warm.
In a separate skillet, heat extra virgin olive oil over medium high heat. Add the garlic and onions and saute until the onions are translucent, about 5 minutes. If the garlic is browning too quickly, turn down the heat to medium. Add a dash of kosher salt to the onions to help it sweat a little bit. Set aside.
In a large skillet, heat extra virgin olive oil. Add the ground turkey sausage to the pan and saute until browned and no longer pink over high heat, about 6 to 8 minutes. Be sure to crumble/break up the sausages while it is cooking in the pan.
Once the sausages have browned, add the white wine to deglaze the pan and dissolve/scrape the browned bits that have crusted to the skillet. Cook for about two minutes over high heat. Add the cooked garlic and onions, crushed tomatoes, red chili flakes, and bring sauce to a boil and then reduce heat to simmer for 5 minutes. Adjust seasoning with salt and fresh cracked black pepper. [Do not over salt the sauce as you will be adding grated parmesan to the dish.]
Add the drained pasta to the skillet and toss until well-coated. Add the grated parmesan cheese and toss again until it has been thoroughly incorporated.
Serve on a big platter family style or on individual serving plates. Garnish with fresh basil leaves, cherry tomatoes, and extra grated parmesan.
Makes 4 servings.