For sauce: 2 parsley sprigs 1 celery leaf sprig 1 bay leaf 1-1/2 Tablespoons olive oil, extra-virgin 1/2 small onion, diced 2 garlic cloves, peeled and minced Two 14.5 ounce cans of whole, peeled tomatoes with juice Kosher salt to taste
For sausage: Mix all ingredients until well blended and refrigerate overnight.
For tomato sauce: Prepare a bouquet garni by tying together parsley, celery leaves and bay leaves. Set aside.
In a large, deep skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until very tender.
In a food processor, puree tomatoes.
Add tomatoes and bouquet garni to onion mixture; stir to blend. Bring tomato mixture to a simmer; simmer 15-20 minutes or until sauce is slightly thickened. Discard bouquet garni and adjust seasonings to taste with salt. Use immediately or store for future use (see tips above).
Bring a stockpot of salted water to a boil.
In a deep skillet, brown sausage over medium heat. When nearly browned, transfer sausage to a plate. Add mushrooms to skillet and sauté until tender. Return sausage to skillet. Add tomato sauce to skillet and stir to combine. Simmer mixture for 5-10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
Cook pasta according to package directions. Drain.
To serve: spoon pasta on plate and top with sauce. Garnish with fresh basil.
The sausage needs to be made a day ahead so that all ingredients will blend thoroughly, so plan accordingly.
We used Tinkyada’s gf spaghetti. To purchase this product please click the link below in our Recommended Tools section.