Between the NBA playoffs and the Superegionals, there are "slam dunks" and "home runs" being thrown around our house to describe everything from a quick-witted insult (I have a very colorful 11-year old) to a killer choir performance. I knew when the kids yelled, "sccccoooorrreee" as I served up this tasty dinner, it was a real winner. What better way to cap off an ultra-exciting sports week than a grand slam sauce that is delicious and quick - so we can rush back to the couch and finish the game.
The key to making this dish without the headache of your typical homemade sauce is using a few basic pantry items that you already have on deck. I love to sneak in extra vegetables that mimic the same size and texture of the jar sauce to add nutrition and taste without any fouls. The best part? I stop off at my favorite local grocer for house-made fresh sausage and a loaf of hot-from-the-oven French bread to really bring the meal home.
chicken and tomato-based sauce over pasta
Ingredients
1 lb fresh sausage, any variety
10 baby portabella mushrooms, diced
1/2 zucchini, diced
3 cloves garlic, minced
1 jar tomato sauce, any variety
salt & pepper
Directions
- Remove sausage from casing and brown in a large skillet
- Sauté vegetables until slightly tender
- Add garlic and soften, lower heat to prevent browning
- Stir in tomato sauce and simmer for 15 minutes until sauce thickens - the longer you cook it the sweeter it'll become - just be mindful of not cooking it too long and drying out the sausage
- Season to taste with salt & pepper
- Serve on pasta or pasta- substitute. I love this sauce over steamed cabbage - cut into ribbons beforehand for that noodle-like feel!