This was another quickly-thrown together, end-of-the-month, empty-cupboards kind of meal – but it turned out blog worthy!
Maybe you’re not the kind of person who has frozen bison sausage lying around… but, then again, maybe you are.
For the pasta
1 lb. fettuccine
2-4 links of bison sausage
1 tsp olive oil
1/2 Tbsp butter
1 heaping tsp chopped fresh basil
4 Tbsp crumbled pecorino romano
pinch of salt
Rio House Red Sauce
3 Tbsp butter
1 Tbsp olive oil
2 cloves of garlic, crushed
1 medium to large yellow onion, finely grated (or use a food processor)
32 oz. (2 cans) whole, peeled Italian tomatoes (I used Carmelina)
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
salt and pepper to taste
1. Start with the sauce: in a large stock pot, melt the butter and olive oil over medium heat, stirring in garlic and onions. Allow to cook for about three minutes, until fragrant. Pour in tomatoes, smashing them with your spoon or spatula, and stir well. Sprinkle in herbs and some salt and pepper. Allow to cook for approximately 20 minutes, stirring occasionally, and continuing to mash up tomatoes to your desired consistency (I like mine fairly smooth).
2. Meanwhile, bring another large, salted pot of water to a boil. In a skillet, melt butter and olive oil, and add whole sausages. Cook over medium heat for about 15 minutes, until nicely browned and cooked through, then remove from heat and slice into approximately half-inch pieces.
3. Once pasta has cooked al dente (approximately ten minutes) drain and return to the pot. By now, your tomato sauce should also be done, so it can be poured directly in over the pasta; stir well, adding more salt and/or pepper to taste.
4. Spoon pasta out into bowls, topping each with a sprinkling of cheese (about 1 tablespoon per serving, or to taste), add your sausage pieces, and garnish with chopped basil. Serve immediately.