The Last of the Spanish Tomato Sauce

After four completely different dishes using my Spanish tomato sauce, it is now finally gone. As you can tell, I REALLY like this sauce a lot. You all know I LOVE using up leftovers and recreating them. I think I got A LOT of mileage from this Spanish tomato sauce, and everything was different and delicious. The first dish I used it for, was for the original recipe for the Galician scallops. Galician Broiled Scallops. Then I used it for my leftover Italian short ribs, though I never showed you the recipe for that. Italian Style Short Ribs. Next, I mixed together with vodka and peppers to make my bloody Mary steak. Bloody Mary Steak. No matter what I used it for, it seemed to just keep growing, and there was always smore left over. I just finally finished the last of it and made some pasta with hot Italian sausage and shrimp that I served with some garlic knots on the side.

Spanish Style Sausage and Shrimp Pasta

There is no real recipe here, since the main recipe is for the sauce, and you already have that. This was easy-peasy and mostly from leftovers. All I did was add some hot Italian sausage, but you can use whatever kind you like; some shrimp, peeled and deveined; angel hair pasta, or again, any kind you like, although I would suggest a lighter pasta because it is more of a delicate sauce and mushrooms, which of course are optional. I also added another diced tomato to my sauce and a dash of lemon juice. Of course I used olive oil for the cooking process too. I think I need to invest in olive oil and olive production. I keep the olive oil makers in business.

Cook the sausage first. Then the shrimp.

After the shrimp was cooked, I added a bit more olive oil, then cooked the mushrooms. I added the lemon juice in with the mushrooms, so I could scrape the bottom of the skillet to get all the drippings from the sausage and shrimp too.

Once the mushrooms were cooked, I sliced the sausage and re-added that and the shrimp to the skillet. Then I added the leftover sauce and another diced tomato. Bring it all to a boil, then reduce the heat to a simmer and continue to cook until everything is heated through.

Serve it all up over your favorite lighter pasta, and dinner is served.

!Desfruitas! Enjoy! This is just the way I like it too; simple, easy-peasy, AND I get to used up leftovers. Life is good!

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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