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Home > Pagan Living > Cauldron Cookbook > Italian Sausage with Onions, Roasted Corn and Tomatoes over Pasta Search

Italian Sausage with Onions, Roasted Corn and Tomatoes over Pasta

 

Submitted by LyricFox

Ingredients/Directions

For the pasta oil:

¼ C olive oil
2 cloves minced garlic

In a small pan over very low heat, simmer the garlic in the olive oil for about 10 minutes. Be careful not to let the garlic scorch. Strain oil into cup and set aside to toss with pasta.

For the sauce

Ingredients

2 cups corn
4 Italian sausage removed from casings and sliced into rounds
1 tablespoon olive oil
1 small onion diced
2 cloves minced garlic
2 14 oz cans whole tomatoes drained and diced
1/3 cup red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon fennel seed
½ teaspoon crushed red pepper flakes
½ teaspoon dried thyme

Directions

In a large skillet over medium high heat, roast corn until kernels begin to brown. Set aside.

In a medium skillet, cook sausage until brown. Remove to a plate and drain well. Wipe out skillet and heat 1 tablespoon of olive oil. Saute onions until translucent. Add garlic and sauté for 1 minute. Stir in salt and herbs. Add corn, mix well. Cook 2 minutes. Add tomatoes and mix well. Return sausage to pan Turn up heat and add red wine stirring until well incorporated. Cook for 2-3 minutes.

12 oz penne or bowtie pasta
Dried parsley (to taste)

Cook pasta until al dente. Toss with dried parsley and reserved infused oil.

Divide onto plates and top with sausage mixture. Top with Parmesan cheese if desired.

Serves 4-6


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