Of course, Terry Pomerantz uses fresh food. He always buys his sausages from an artisan butcher in the Atwater, Jean-Talon or West Island markets. He prefers to accompany his Italian sausage pasta with a rosé sauce or a sundried tomato sauce, typical of southern Italian cuisine.
Pasta recipe with Italian sausage and rosé sauce à la Terry
This is the recipe preferred by our seasoned gourmet, a great lover of Italian cuisine.
- Italian sausages (medium hot)
- Rigatoni, penne or fusilli
- Olive oil
- Rosé Sauce
- Gruyere or Gorgonzola or Provolone (to give punch)
- Terry cuts the Italian sausages into ½” thick pieces.
- He gently roasts them in a frying pan.
- He then fries a cup of mushrooms in a little olive oil.
- He prepares a mixture of 2 grated cheeses, half Mozzarella and half Provolone, Gorgonzola or Gruyere.
- He cooks his pasta in a pot of boiling water, drains it and places it in an ovenproof dish.
- He lays the sausages and mushrooms on top of the pasta.
- He then pours his rosé sauce and covers the whole with his mixture of 2 cheeses.
- Cook at 350°F.
Terry’s Rosé Sauce
Ingredients – for 3 cups
- 30 ml (2 tablespoons) olive oil
- 1 onion, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1 can of tomato sauce (398 ml)
- 4 Italian tomatoes, diced
- ½ cup of white wine
- ½ cup of 15% cream
- ½ cup of grated parmesan cheese
- Salt and pepper to taste
- In a saucepan, Terry fries the onion, garlic and fresh herbs in hot oil.
- In the same pan, he pours the tomato sauce, the Italian tomatoes and the white wine.
- He brings everything to a boil.
- He reduces the sauce uncovered and over medium heat, approximately 10 to 12 minutes.
- Terry incorporates the cream, parmesan cheese and seasoning.
- He simmers the rosé sauce gently for 3 to 5 minutes.
Dried Tomato Sauce Recipe
Terry adds small red peppers to this sauce. He strongly suggests handling these little red things with care. He gradually integrates his peppers and he regularly tastes his sauce to avoid the risk of fire. He will often add red wine and replace the water with beef or poultry broth.
Ingredients (for 4 people)
- 32 sundried tomatoes
- A few pinches of spices according to taste (oregano, sage, basil)
- 4 cloves of garlic
- 12 spoonfuls of olive oil
- 3 small red peppers (optional)
- 4 cups of water (or broth or wine, or a mixture of all 3)
- To eliminate the salt, Terry passes his dried tomatoes under cold water.
- After drying them in a paper towel, he cuts the dried tomatoes into small pieces.
- In the hot oil of a frying pan, he cooks the tomatoes with the peeled garlic cloves, spices and chilli pepper.
- He slowly pours the water over these ingredients.
- He covers the whole and cooks it over low heat for as long as it takes.
- The trick to know if the sauce is ready: smell it, check the texture and taste it.
Tomato Sauce Recipe for Italian Pasta
Ingredients – for 8 cups
- 2 tablespoons of olive oil
- 2 onions, chopped
- 1 chopped carrot
- 2 cups fresh mushrooms cut into quarters
- 2 stalks of celery, chopped
- 1 lb lean ground beef
- 1 lb of mild and strong Italian sausages
- A good swig (at least ½ cup) of dry Italian red wine
- 3 cups fresh tomatoes, crushed
- 4 fresh tomatoes, diced
- 2 tablespoons of tomato paste
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 laurel leaf
- 2 or 3 cloves
- 2 teaspoon chopped fresh Quebec garlic
- Salt and pepper
- Terry browns his onions, carrot and celery in hot olive oil.
- He then adds the beef and cooks it for 2-3 minutes.
- He then pours the red wine and adds the other ingredients.
- He brings everything to a boil.
- He reduces the intensity of the heat and simmers his tomato sauce over low heat from 1 to 1½ hour.
Enjoy your meal!
All that remains for Terry Pomerantz is to wish everyone a good appetite! Don’t forget a glass of wine and a good loaf of fresh bread to accompany your pasta with Italian sausages in tomato sauce… or rosé sauce à la Terry!