I’ve been revisiting some of my classics lately–a nostalgia tour. Today, the chicken enchiladas, and earlier in the week I made my go-to pasta sauce. If I had to eat just one dish the rest of my days, this would be it, and yet, I don’t think I’ve written about it. An oversight I will now remedy.
Start with 2-4 hot Italian sausages–I use Whole Foods’–out of their casings, browning in a large skillet over medium high heat. After a few minutes add about 2 tsp anchovy paste. Cook a few more minutes and once the sausage is browned, add a chopped onion, and a few minutes later, add 3 diced cloves of garlic and cook for a minute more. If at any point this saute seems dry, add some olive oil.
Add a can of diced tomatoes and a can of tomato sauce, 2 cups of chicken stock, and 1 cup of a sweet-ish red wine. Also add 1 tsp each dried basil, oregano, and red pepper flakes. Let this sauce simmer for about 15 minutes. If the sauce needs more sweetness add a little sugar or balsamic vinegar, and if it needs more liquid, add chicken stock. When the sauce is nearly done add as much spinach as you have. I, of course, use a ton. The spinach only needs a couple of minutes to wilt and mix into the sauce. Serve over just-cooked pasta with grated parmesan.