The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair

        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Sunday, February 27, 2011


Dinner tonight: pasta with tomato & sausage

Pasta 110227Writing about cinnamon put me in the mood for pasta with a hint of Ceylon cinnamon to enhance the tomatoes. I sautéed half a large red onion and some ginger in olive oil. When they were lightly browned I added white wine, cooked that down, and added a can of chopped tomatoes, a bay leaf, a cinnamon leaf and a dried chili. After simmering a few minutes, I added some cooked Italian sausage. By that time the pasta water had come to a boil.

When the pasta (whole wheat shells) was almost al dente, I added it to the sauce with a little of its water to finish cooking. A handful of chopped parsley, and dinner was served. Larry’s verdict: YUM!

The onion & ginger were from Pit Farm, parsley from Milner Farm, and cinnamon & bay leaf from Wailea Ag Group.


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