Pasta and ragu sauce

Today, I wanted to eat some confort food, because the skies are gray and we have a crispy air. ( Which is great news after the canicule yesterday).

I was browsing my freezer and I found some Tuscan Sausage and I remembered I saw this crock pot recipe a few days ago.

Since, I don't have a crock pot, simply because, we don't have them in Brazil. I decided to come up with my version of this delicious sauce.

Ingredients:

6 Tuscan Sausage links (out of their cases)

1 medium onion

2 cloves of garlic

1 jar of good quality tomato sauce

1/2 cup of heavy cream

Extra virgen Olive Oil

1/4 cup of Port Wine

Pasta, enough for 04 people and freshly greated parmesan chesse.

Heat an iron pan with just a splash of EVOO, brown the sausage. When it is done, take it out and reserve.

Add the wine to deglase the pan.

Add another table spoon of EVOO, add the onion and garlic. When onion is translucent, add the sausage and the tomato sauce.

Bring it up to a boil, turn the heat low and simmer for 25 minutes.

When the sauce is done, cook your pasta according with the package directions.

Add the cream to the sauce and heat it up again.

When pasta is cooked, mix the pasta and the sauce. Add some freshly greated parmesan chesse and you have a great lunch / dinner in your hands.

I served a green salad as well.

The good part, I have enough left over to take to lunch tomorrow and the bad part after a great lunch, you still have to clean your kitchen : )

I hope y'all are having a great weekend.

PS.: Canicule is the french term used to describe a really hot period of time