Dinner 8/28/22

Pappardelle with roasted tomato sauce and sausage

Every year for at least the last 15 years, I have made a batch of roasted tomato sauce in late August or early September. I usually make a large batch and freeze a couple of containers’ worth of sauce to use for a while, but this year I only made a half-batch. It came out really thick and dark this year, with deep flavor. Maybe the best batch I’ve made in several years. I like to use it with baked pasta dishes, but I had a package of pappardelle in the cupboard and thought it might be good with the big noodles. I browned up half a pound of Italian sausage and added it to about 2/3 cup of the sauce and let that simmer to meld the flavor, then combined it with the cooked pasta and few tablespoons of the pasta water.

I am thinking of using some as a base to add to a lighter tomato sauce for something like chicken cacciatore. I love chicken baked in tomato sauce, and I think the hearty roasted sauce will be perfect with onions and peppers.

Dinner 8/8/22

Fettucine with tomatoes and feta

We really love the zero-effort baked feta and tomatoes pasta sauce that hit the internet in a viral TikTok video in 2020. My wife made this for dinner earlier this week using a container of multi-colored grape tomatoes, along with some garlic and fresh basil, and using fettucine as the pasta. Having made it several times, we agreed that Campari tomatoes are the best ones to use in this dish, but our superamarket does not always have them. If you can’t find Campari tomatoes either, the next best choice is regular cherry tomatoes. Any block feta will do, but don’t use crumbled.

This is the first time we’ve used fettucine, and I have to say I think it’s the perfect choice. The finished sauce loves the flat noodles. We also liked it with bucatini, although that shape is usually associated with Amatriciana sauce. of course, spaghetti will work, if that’s all you have.