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Quick Sausage Sugo
The only sauce you'll need for the holidays.
Good morning friends,
I’m writing to you from a snowy train ride down the Hudson, en route to the city for a quick holiday girls trip with Helen. Speaking of which, Helen and I have a very fun video coming out this week, which paid subscribers will have early access to. You don’t want to miss these shenanigans, trust me!
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This week’s newsletter is for a very delicious and fast sausage sugo, which will be your MVP this holiday season. Because you’re using sausage, which already has so much flavor, the sauce doesn’t need to simmer that long to bring it all together and make it more than the sum of its parts. It works just as beautifully served over polenta as it does tossed with pasta or tucked in between sheets of lasagna. Your options are endless here. I’d also be just as happy eating with a big hunk of toasted sesame bread. Let’s just say the gang is still talk about it. Recipe below!
On a completely separate, but very important note, my dear friend Caitlin’s company Lola and Veranda is changing the game in the world of bed linens.
Their subscription meets membership model is the first of its kind; delivering folks the best quality bedding (100% organic, GOTS sateen) to members at lower prices than the Frette’s of the world. They also intentionally reuse, recycle and give back all materials. Every scrap is reused – repurposed as gifts for L&V members (eye masks & totes, for example), or they donate materials to local artists who work with recycled goods. Even the “plastic” the bedsheets arrive in is recyclable – it’s tapioca based (not plastic at all) and can be composted. Sustainability and the celebration/support of art, fashion and the creative community is what makes them tick. The sheets are in one word: INCREDIBLE.
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Quick Sausage Sugo
Serves 4 to 6
2 tablespoons olive oil
½ medium yellow onion, finely chopped (about ½ cup)
5 cloves garlic, finely chopped
1 tablespoon tomato paste
1 tablespoon chopped herbs such as rosemary and/or sage
½ teaspoon red pepper flakes
1 ½ pounds sweet or spicy Italian sausages, casings removed
1 28-ounce can San Marzano tomatoes
1 14-ounce can passata or crushed tomatoes
Grated Parmesan or pecorino cheese for serving
Serve over polenta or tossed with your favorite pasta.
In a deep 12-inch skillet or a Dutch oven, heat the oil over medium heat, when it shimmers, add the onion, season with salt and cook until softened, 3 to 4 minutes. Add the garlic, red pepper flakes, and cook until the garlic is fragrant, about 2 minutes. Add in the tomato paste and stir in together until everything is coated, one minute more and then stir in the herbs.
Add the sausage to the pan and cook, pressing down the meat to get contact with the pan so it evenly browns, 10 to 12 minutes. Add the tomatoes and their juices to the skillet, gently crushing them with the back of a spoon and season with salt. Bring to a simmer and cook for 20 to 30 minutes. Taste and adjust seasonings with salt as needed.
Serve over polenta or tossed with pasta and shower with lots of grated cheese.
I hope you make the recipe, buy the sheets and have a wonderful week. Oh, and if you haven’t purchased Colu Cooks: Easy Fancy Food yet for all your friends Christmas gifts, what are you waiting for?!