I am a carb addict, but I wanted to make a tomato sauce dish where the sauce was the focal point of the meal. I think I achieved that with this sauce. In fact, after eating this dish I don’t even know if the pasta is necessary.
The roasted red peppers make this tomato sauce a little sweeter and a bit richer. I loved the sweet, rich tomato sauce paired with the bitter, crisp arugula.
- 1/2 large onion chopped
- 6 garlic cloves diced
- 2 carrots peeled/shredded
- 3 red peppers roasted and chopped
- 1/2 pint cherry or grape tomatoes
- 1 package fresh basil
- 2 cans whole tomatoes (fresh would be even better!)
- 1/2 jar kalamata olives (These are my favorite.)
- 1 lb spicy Italian sausage cooked
- 1lb sweet Italian sausage cooked
- 1 package fresh arugula
- Turn on oven to broil. Roast whole red peppers until charred on all sides. Pull and steam.
- Heat olive oil in your favorite sauce pot.
- Add onions and garlic, cook until onions are translucent.
- Add carrots and grape tomatoes. Cook for about 5 minutes.
- Add canned or fresh whole tomatoes and olives.
- Once the red peppers have steamed for about 15 minutes, peel and chop into about 1/2 inch cubes. Add to the sauce.
- Let the sauce come to a boil. Simmer for about an hour; the longer you let it simmer, the thicker it will be.
- Slice basil. Add it to the tomato sauce. Season sauce with salt and pepper.
To serve, add pasta (if desired) to a bowl with 3 handfuls of arugula and sausage. Add sauce. I topped my pasta with some Romano cheese, but I think Parmigiano cheese would also taste great. I chose the Romano because it has a stronger flavor to stand up to the sweet sauce and arugula.