I'm also considering the addition of spinach instead of basil. Perhaps mushrooms place of tomatoes? Bacon or pancetta instead of sausage? There are SO many possibilities!! :) I originally grabbed this recipe from Apron Strings.
- 12 ounces pasta (I used one box of Fettucine--you can use spaghetti, linguine--whatever)
- 1 can (15 ounces) diced tomatoes with liquid
- 1/4 large sweet onion, sliced julienne style (the original recipe calls for an entire onion; adjust to taste)
- 4 cloves garlic, thinly sliced (you may substitute minced garlic if you don't have fresh garlic)
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (it's fine to use low sodium broth--just make sure to incorporate flavor in another way)
- 2 tablespoons extra virgin olive oil
- 2 lbs lean bulk pork sausage (Italian, spicy--whatever you want), browned
- Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle the pepper flakes and oregano on top, then drizzle top with oil. Brown sausage in a separate pan. Set aside.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated to keep the pasta moist. I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Add browned sausage to the pot; mix it in.
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese and garlic bread.