Spicy Sausage Pasta

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Ingredients

• 1lb Pasta
• 1lb ground spicy Italian sausage 
• 4 Cloves garlic minced
• 2 tbps Olive oil
• 1/4 cup dry basil from the spice cabinet
• 32oz and 12oz can tomato sauce
• 1tsp salt
• 1 tbps crushed red pepper
• 1/4 cup Parmesan cheese
• 1 tbps oregano

Directions

Heat olive oil over medium-high (6) heat in a large frying pan. Put one or two pieces of the garlic in the pan right away.

As soon as you see tiny bubbles on the garlic in the pan add the rest of the garlic.

Sauté the garlic for about 1 min until golden.

Turn the heat down to 4 and add the sausage, breaking up with a spoon as you stir.

Cook the sausage until golden brown, about 6-8 minutes.

Once the sausage is fully cooked through and golden brown add the tomato sauce.

Mix thoroughly with the cooked pork.

Add basil, salt, crushed red pepper, oregano and parmesan cheese. Mix thoroughly.

Turn heat up to 6 again until sauce is bubbling and then turn down to 3.

Mix every few minutes for 15 minutes.

After 15 minutes start to boil water for the pasta.

Boil pasta for 8-9 minutes, until almost fully cooked.

When the pasta is nearly cooked, drain the water and add pasta directly to the sauce pan.

Evenly coat pasta in the sauce and cook for a few minutes to allow the pasta to soak up some sauce.

Add to serving bowl, top with fresh Parmesan and serve immediately.

Ingredients

• 400 grams (1 2/3 cup) warm water at 90 degrees
• 4 grams (1 1/4 tsp) active dry yeast
• 500 grams (3 2/3 cups) bread flour
• 15 grams (2 1/2 tsp) fine sea salt
  
  

Directions

Mix and Ferment

Mix together 350 grams of the water and the yeast in a large bowl. Let sit until the yeast begins to grow, about 10 minutes.

Stir in the flour with a spoon until there is no more loose flour and the dough comes together in a shaggy mass.

Cover the bowl plastic wrap or a towel and let the dough rest for 30-40 minutes.


Fold and Ferment


After the dough has been resting for 40 minutes fold the dough, as opposed to kneading or mixing in a stand mixer.

Wet one hand to prevent sticking and then dig your hand along the edge of the dough to the bottom of the bowl. Pull up about a quarter of the dough from the bottom and stretch it up, then fold over the center of the dough.

Give the bowl a quarter turn and repeat the stretch and fold until you have gone around the bowl 360 degrees. (This is called the “360 degree fold”)

Cover the dough and allow to rest for 30-40 minutes at room temperature.

After the second rest period dissolve the salt in the remaining 50 grams of warm water.


Pour the salt water mixture over the dough and repeat the 360 degree fold twice, until most of the water has been absorbed. If there is still some water unabsorbed after two 360 degree folds that is ok.

Cover and allow to rest for 30-40 minutes.

After the second rest period complete one last 360 fold. Be slightly gentler with this fold as the dough will have risen a fair bit and you want to avoid popping the newly formed bubbles.

After the last fold cover and refrigerate for 12-36 hours.

Baking

Remove dough from refrigerator for 1 hour and allow to come to room temperature.

Center your oven rack and and preheat the oven to 500 degrees.

After the dough is room temperature lightly coat a baking sheet with olive oil and set aside.

Lightly dust your hands and a work surface with flour.

Tilt the dough out onto your floured work surface and begin to work it into a rectangular shape.

Once you have a basic rectangle formed, quickly transfer the dough to your baking sheet.

Carefully stretch the dough to fit the shape of the baking sheet, as you shape the dough it will retract slightly. Allow it to rest for a few minutes after retracting and resume stretching until the whole pan is covered.

Top with a liberal coating of your sauce and place in the oven.

After 10 minutes of baking, turn the pan 180 degrees and continue baking for about 5-8 more minutes.

Bake until the dough is golden brown all over with a few dark spots.

Remove from oven, allow to rest for a few minutes, slice and serve.

Tomato Sauce 

• 1 28oz can whole peeled tomatoes, drained
• 3 tbps olive oil
• 1 tsp kosher salt

Combine all ingredients in a bowl.

Mix together, crushing the whole tomatoes with your hands to you desired chunkiness.

Refrigerate until ready to use.

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can whole peeled tomatoes
• 1/2 cup chopped fresh basil
• salt and pepper to taste
• 1/4 cup vodka
• 1 pound penne pasta
• 1 pint heavy cream
  

In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.

Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.