May 2, 2011

Jayden’s Pasta

Jayden's Pasta

Hi, it’s me… Kay. You remember me, right? Vaguely?

This here is J-man’s all-time favorite pasta sauce. Mine too, but that’s probably due to all the vegetables that make it chockfull of flavor. The more the better, but that’s just me.

The veggies really influence the flavor of the sauce. Carrots will add sweetness, roast the pepper and you’ll get a hearty and slightly smoky flavor, or add some celery for a little tang. I always include some zucchini as well, not as much for flavor as it is for a slight velvety texture.

The pasta sauce has a nice little twist that I discovered by accident. My secret ingredient is: ras el hanout. It was a happy accident too I must say, that stuff really deepens the flavor of the sauce. We’ve added it ever since.

Picky eaters probably won’t eat a chunky sauce on their spaghetti, but you can easily adjust the size of the vegetables by using your food processor to do the chopping.

 

Ingredients:

13oz sausage (pork)
2 medium onions
1 large bell pepper
1 medium carrot
2 to 3 garlic cloves
1 zucchini
1 medium leek
2 14 oz cans diced tomatoes
5oz can tomato paste
1 vegetable bouillon cube
1 tsp salt
2 tsp sugar
1 heaping tsp ras el hanout
2 tbsp dried basil
1 tbsp dried oregano
2 tbsp olive oil
black pepper

 

Directions:

The happy few.
Jayden's Pasta

Speaking of happy, this is what the man himself looked like on Queens Day. He’s a huge fan of our royal family.
J-man

I used my food processor because I was strapped for time, but since I wanted to control the texture I chopped everything separately.
Jayden's Pasta

Combine it all in a big bowl.
Jayden's Pasta

The one thing I did chop by hand was the zucchini.
Jayden's Pasta

Stir it in with the rest of the vegetables.
Jayden's Pasta

Grate the garlic. We like our sauce heavy on garlic but feel free to take it down a notch.
Jayden's Pasta

You know that rubbing your hands on stainless steel instantly removes the scent of garlic, right? I even have a special stainless steel ‘soap bar’ for it.
Jayden's Pasta

I took a few seasoned (pork) sausages out of their casings. Use Italian sausage if you can get your hands on it!
Jayden's Pasta

Heat the oil and cook the sausage while breaking it up with a spatula. Just until it loses its rawness. Feel free to discard the fat, must say I didn’t.
Jayden's Pasta

Add the mixed vegetables.
Jayden's Pasta

Season with a pinch of salt, some pepper and stir in the grated garlic. Cook this over low to medium heat for 10 minutes.
Jayden's Pasta

Add the tomato paste and cook for a minute to sweeten it a bit.
Jayden's Pasta

Next, pour in the diced tomatoes. Use one of the empty cans and fill it 2/3 of the way with water, pour it into the sauce.
Jayden's Pasta

Crumble in the bouillon cube, add the salt and a good pinch of pepper. I add 2 tsp sugar because Jayden likes the sauce a tad sweeter. The carrot also adds sweetness, though.
Jayden's Pasta

The ras el hanout really elevates it and turns it into something way more special than just a simple pasta sauce.
Jayden's Pasta
 

When I freeze this sauce I prefer to use dried herbs, but fresh herbs also works really well. You can also combine the two, just make sure you stir in the basil after the sauce has ben cooked. It’ll turn bitter if you add it too soon.

Add the dried herbs and bring the sauce to a boil.
Jayden's Pasta

Let it simmer, with the lid on, for 45 minutes while stirring occasionally.
Jayden's Pasta

After 45 minutes you remove the lid and let the sauce simmer for another 15 minutes so it will thicken up. Check the seasoning.
Jayden's Pasta

Gives you time to boil some salted water and pour a tbsp oil in there to keep the pasta from lumping together.
Jayden's Pasta

Boil the pasta (I opted for spaghetti) according to the instructions on the package.
Jayden's Pasta

Serve with Parmesan curls and fresh basil leaves. Don’t be surprised if they’ll ask for seconds, it really is a good sauce!
Jayden's Pasta

Jayden’s Pasta
Ingredients
    1 pound spaghetti
    13 oz sausage (pork)
    2 medium onions
    1 large bell pepper
    1 medium carrot
    2 to 3 garlic cloves
    1 zucchini
    1 medium leek
    2 14 oz cans diced tomatoes
    5oz can tomato paste
    1 vegetable bouillon cube
    1 tsp salt
    2 tsp sugar
    1 heaping tsp ras el hanout
    2 tbsp dried basil
    1 tbsp dried oregano
    2 tbsp olive oil
    black pepper
Directions
    Use your food processor toy finely chop all the vegetables but chop the zucchini by hand. Combine all vegetables and grate the garlic.

    Heat the oil and cook the sausage while breaking it up with a spatula. Just until it loses its rawness. Add the vegetables, season with some salt and pepper, add the garlic and cook everything for 10 minutes.

    Add the tomato paste and cook for a minute to sweeten it a bit. Pour in the diced tomatoes and use one of the empty cans, fill it 2/3 of the way with water and pour it into the sauce.

    Add the bouillon cube, salt, pepper, sugar, ras el hanout and dried spices. Let it simmer, with the lid on, for 45 minutes while stirring occasionally. Remove the lid and give it another 15 minutes. Check the seasoning.

    Boil the spaghetti in salted water with 1 tbsp oil poured in according to the instructions on the package. Serve the spaghetti with the sauce, parmesan curls and basil leaves.
Meal type: main course, pasta
Servings: 6
Copyright: © kayotickitchen.com
Apr 8, 2010

Lazy Sunday Casserole

The name kinda says it all, doesn’t it? Here’s my lazy Sunday casserole, one that will surely give your taste buds a lift.