I’ve been tweaking this sauce for a few months now. I didn’t really set out to make a recipe, I just started in one place and ended here. It’s become a favorite with my family and friends–I’ve gotten multiple requests for the recipe (which forced me to write it down) and have people tell me it’s like something they’d get in a restaurant, and not The Olive Garden (I think that was a compliment?) So if you’re looking for a quick, flavorful pasta sauce, packed with veggies (but doesn’t really taste like it), you’ve come to the right place.
You’ll need an onion, some garlic, a pound of sweet Italian sausage, carrots, crushed tomatoes, chicken or beef base, dry red wine (see directions for substitutions), mushrooms, and some chopped parsley.
Heat 1-2 tablespoons olive oil in a large pan over medium heat. When hot, add the onions, carrots, and garlic
and cook until softened (about 5 minutes). Add the mushrooms
and cook until tender. Season with salt and pepper. Add the sausage to the pan, breaking it up into small pieces, and cook until browned. Add the wine to the pan and scrape off any browned bits from the bottom of the pan. Cook until about half of the wine has evaporated (if using red wine vinegar, add the vinegar with the tomatoes and then add the starchy pasta water as needed near the end). Add the tomatoes and chicken or beef base. Bring to a simmer and then lower heat and simmer, stirring occasionally, until desired thickness is reached. Bring a large pot of salted water to a boil. When boiling, add pasta and cook according to package directions. When the pasta is done cooking, reserve 1/2-1 cup of the pasta water and drain the rest. Lightly drizzle the pasta with olive oil and sprinkle with a little kosher salt. When the sauce has reached the desired consistency, add the spinach. If the sauce is too thick, add a little of the reserved pasta water (if you don’t need it, throw it away.) Divide the pasta between plates
and top with the sauce and parmesan cheese.
