Experiment in the Kitchen - Tomato Cream Pasta Sauce

I am a blog failure. I haven't updated in a long time due to working on actually getting settled here in Ohio - not that I haven't been doing quite a few things in the kitchen and in sewing but I just haven't had the time to blog them. Expect a few back posts to follow this one.

Tonight is not so much an experiment as a revision of a previous recipe with a few tweaks. I am making spaghetti in a tomato-cream sauce this evening. The tweaks come in to the sauce and the ingredients I used in it.


For the pasta, I just did the basic of boil a pot of water on the stove, add a pound of spaghetti noodles (or some approximation thereof) and boil for 12 minutes, then drain. For the sauce I used the following:

• 1 can tomato sauce
• 1 can diced tomatoes
• 1 can tomato paste
• 1 can whole black olives
• 1 pkg Johnsonville Mild Italian Sausages (with the casings removed)
• 1 clove garlic
• 1 tsp olive oil
• 3 tbsp (or thereabouts) oregano
• 1 tsp basil
• 1 tsp thyme
• 1 tsp cayenne pepper
• 1/4 c sour cream
• 1/8 c parmesean cheese (grated)
• 1/2 tsp minced onions (dried)
• 1 tsp salt

I put the olive oil in the pan and heated it, then diced up the clove of garlic and fried it. I then added the de-cased sausages to the pan to brown. Once they were browned I added the tomato sauce, tomato paste, diced tomatoes, sour cream and olives and stirred. Then I added all the spices and stirred again. The difference to this batch from previous times I have made this recipe is that I used fresh garlic (I usually just cheat and use garlic salt), Parmesan cheese and salt. So far, taste tests have it as pretty damn tasty, but we'll see how it all turns out in the end.

Update: Pretty darn tasty, although I think that the roasted garlic added a level of sweetness that was good, but not something that I'll be doing frequently. Still, it was a nice change up. I label this: Success!