Ever since I dated someone of Italian descent people have asked what secret tips I learned from the fam. Well they tried to show me how to make tomato sauce, but I can't really explain that because I have yet to really master it - after having the grandma's sauce, I am shamed by my attempts. But I can pay homage to their warm efforts by posting one of their more accessible recipes. Don't worry, it's ok, I'm not posting a family secret. The father published a version of this recipe when he was featured as a "cook of the week" in Chicago's Daily Herald, so this is completely kosher. I will, however, tell you the punch behind this dish ... I was told to NEVER forget the cayenne.
You will need:
olive oil
sweet onion
2 or 3 carrots
1 celery stalk
1 14oz. can of diced tomatoes
1 box of chicken broth
2 14oz. cans of cannelloni beans (use Progresso)
3/4 cup of Barilla's "Ditalini" noodles
Italian Sausage (bulk)
Bacon
2 bay leaves
salt and pepper to taste
cayenne to taste
Emeril's southwest essence to taste (who knew this was an old-world tradition!)
Brown about 1/2 lb. of the Italian sausage till all the pinkness is gone (freeze the rest for later). Drain the grease and set sausage aside.
Dice the carrots, celery, and about a quarter of the sweet onion. Dice or cut about 2-3 tablespoons of the bacon.
Add 3 tablespoons of olive to pot. Warm and add the bacon-saute till bacon starts to turn brown. Add the carrots, celery, and onion. Saute for about 15/20 minutes - stirring so the onion does not burn.
Open and drain the cans of beans. Puree them in a blender. I added a bit of olive oil and about 2/3 tablespoons of the broth.
Add the diced tomatoes to the sauted vegetables. Stir (include the tomato sauce). Add the chicken broth. Stir. Add the pureed beans and stir/mix thoroughly. Add the 2 bay leaves. Add the salt, pepper, cayenne, and Emeril's to taste.
Bring to boil, then simmer for about 45 minutes.
Cook the noodles separately for half the time the box calls for then add to soup.
Add sausage. Simmer for about 10 minutes then serve with Parmasian cheese on top.
You will need:
olive oil
sweet onion
2 or 3 carrots
1 celery stalk
1 14oz. can of diced tomatoes
1 box of chicken broth
2 14oz. cans of cannelloni beans (use Progresso)
3/4 cup of Barilla's "Ditalini" noodles
Italian Sausage (bulk)
Bacon
2 bay leaves
salt and pepper to taste
cayenne to taste
Emeril's southwest essence to taste (who knew this was an old-world tradition!)
Brown about 1/2 lb. of the Italian sausage till all the pinkness is gone (freeze the rest for later). Drain the grease and set sausage aside.
Dice the carrots, celery, and about a quarter of the sweet onion. Dice or cut about 2-3 tablespoons of the bacon.
Add 3 tablespoons of olive to pot. Warm and add the bacon-saute till bacon starts to turn brown. Add the carrots, celery, and onion. Saute for about 15/20 minutes - stirring so the onion does not burn.
Open and drain the cans of beans. Puree them in a blender. I added a bit of olive oil and about 2/3 tablespoons of the broth.
Add the diced tomatoes to the sauted vegetables. Stir (include the tomato sauce). Add the chicken broth. Stir. Add the pureed beans and stir/mix thoroughly. Add the 2 bay leaves. Add the salt, pepper, cayenne, and Emeril's to taste.
Bring to boil, then simmer for about 45 minutes.
Cook the noodles separately for half the time the box calls for then add to soup.
Add sausage. Simmer for about 10 minutes then serve with Parmasian cheese on top.