The Last of the Marinara

When I made my marinara sauce, Making Marinara I had no idea I was going to get so much use out of one batch. But I did. I made quite a few good meals and dishes from just one round of marinara sauce. I made a small pizza with it; I used it for my caramelized onion tart Olive and Caramelized Onion Tart; I used it with my gnocchis Channeling the Italian Nonnas when I made my herbed Italian pork chops Herbed Italian Pork Chops; and last but not least, I just finished it off and made some sausage pasta with it. See how versatile one sauce can be? This versatility with food is one of things that makes cooking so much fun for me. That’s why I always say “Be creative and play with your food”. You just never know what you can do with it, and if you use enough imagination and creativity, you just never know what you will come up with. 🙂

I used the rest of my marinara sauce, and added some more tomatoes, mushrooms, garlic and olive oil, as well as some red wine.

I cooked the sausage cooked completely, then I removed it from the pan to allow it to cool for a bit, before slicing it.

I deglazed the pan with the wine I added to the skillet and scraped all the bottom drippings left from the sausage. Next I added the mushrooms, garlic and tomatoes and sauteed them in some olive oil for about 5-7 minutes.

I added the rest of the marinara sauce and the sausage and allowed it all to continue to cook for an additional 7-10 minutes, stirring frequently, to make it nice and saucy.

When everything was done, I served it over some leftover angel hair pasta and topped it all off with some fresh basil and served it with my garlic cheese bread, and of course, more red wine.

The results … !Deliziosa! See what happens when you play with your food? Play with it. Have fun. But most of all, ENJOY!

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

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 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.

6 thoughts on “The Last of the Marinara”

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