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Another brilliant pasta recipie to tantilize taste buds from near and far, from the kitchens of  chrismukkah


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This was a dish suggested by  kitty which was too tempting to pass up...

And of course, there's nothing I love better than good, slutty pasta :P

* for optional ingredients

1 uncooked package Italian chicken sausage with garlic and cheese*
1/2 lb of spaghetti (shown this time :P)
1 (14 ounce) can Italian tomatoes, with juice reserved (I used Hunts pear tomatoes, whole, and cut them up)
1/2 teaspoon sugar
4 tablespoons flat leaf parsley (used dried)
1 teaspoon crushed red pepper flakes*
1/2 teaspoon Italian seasoning (a bit of oregano and fennel powder, I think I could have also put in a pinch of rosemary too)
1/4 cup olive oil
1 teaspoon anchovy paste (I just threw in 2 anchovies...more than enough)

2 tablespoons black olives, minced (it is a must- a MUST- that you have the oil cured, pitted Moroccan olives- if not, well, at least use something similar!)
2 tablespoons green olives, minced (I used ones soaked in lemon, those were actually pretty tasty)
1 tablespoon capers
1 roasted sweet red pepper*

Folks- I will say, if you do get olives for this, get them pitted first...it'll save you a whole lot of prep and depitting! XD

3 green onions, chopped (used 1 yellow and 1 sweet 'baby' vidalia)
3 ounces red wine (I used 1/2 cup...why over-wine, it if you dont have to)
parmesan cheese
fresh basil leaves, chopped

To make:

1. ) Saute' onions, garlic, and pepper flakes in the olive oil until they get translucent. Toss in the sausage (I cut mine up, but you could do it whole)
and cook until the meat gets nice and white.

2.) Add tomatoes and half of their juices, sugar, wine, parsley, olives & capers, along with the anchovies and Italian seasoning, add a bit of salt and pepper to taste (though you don't need a whole LOT of salt, thanks to the olives and capers)

3.) Bring to a boil and simmer for about 25 minutes, stirring occasionally, and adding in more reserved juice if it becomes dry. Break up the large chunks of tomatoes, but you don't have to puree them- I like to taste the tomato on my spaghetti...which, you should have had a large pot of water on the side boiling by now, as the sauce cooks!

4.) Once the pasta is 'al dente' just put that on the plate, add cheese to the sauce if desired (or right on the pasta...same thing :P) and serve with the sauce...top with fresh parsley if you like :3

Whats more, you can skip the sausage if you want a more vegan version :)

Enjoy :)

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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5186288