I was watching this awful reality show the other night.
And I couldn’t pry myself away.
You see, beyond the glitz and glamor there was an important message: family tradition.
A dramatic scene unfolded in this gaudy, gold accented dining room where the quintessential Italian grandfather sat perched at the head of the table. He was speaking to his family about preserving family traditions. With arms flailing and emotions flying, I got his message loud and clear: it is up to us young people to preserve the family table. He went on and on about how everyone is too busy to cook in today’s generation, and this is how family recipes get lost in the sauce (literally).
My mind drifted to our family recipes… and then this dish.
I was at my aunt’s house in Connecticut last weekend, and she gave me some of my grandmother’s old serving platters.
“Do you think you could use this for your blog?” She asked.
Of course I could. What better way to preserve our family table by showcasing the meals I grew up with, right on the very platter it was served. I loved the idea. Now, if I want to get technical I would’ve made my grandmother’s Sicilian-style pasta with meatballs. It was a dish we always looked forward to when we visited her house on Sunday’s in Brooklyn. Even as a small kid, I remember her signature sweet sauce…
But I’ll be honest with you, this was a spontaneous meal and I didn’t have all of the ingredients for meatballs. Just sausage.
So, I’ll combine the old and new to start my own family traditions.
Isn’t that what it’s all about?
To make this dish is very simple; it all begins with good quality, sweet Italian sausage. You can choose lean pork, chicken, or turkey. For the base, the meat is gently browned in olive oil with garlic, rosemary, and fennel seeds. I’ve found that if you do this over medium-low heat, the meat will stay tender and not become rubbery. Then, add a can of whole-peeled tomatoes and simmer until they begin to burst. I was always taught not to boil the sauce. I’m not exactly sure why, but I guess it’s just one of those things? Finally, a heaped teaspoon of sugar is sprinkled over the tomatoes to mellow out the acidity, making the sauce pleasantly sweet. Just like grandma did.
For the pasta, the shape is up to you. I went with a shortcut mezzi rigatoni as I thought it would be a nice match for the bite-sized pieces of sausage.
Pasta has always been a comfort food for me. I feel gloriously proud to showcase this meal on one of our family heirlooms. I believe that part of the fun in creating recipes is to share them, so tell me- what were some of your childhood favorite meals? Do you still make them today?
Have a beautiful Sunday, everyone!
- 1 lb. mezzi rigatoni
- 1 lb. sweet Italian sausage (pork, chicken, or turkey)
- 2 cloves of garlic, thinly sliced
- 1 small sprig of rosemary
- 1 tsp. fennel seeds
- 1x 28 ox. can of whole-peeled tomatoes
- 1 heaped tsp. sugar
- 1 bunch of fresh basil
- 2 tsp. olive oil
- salt + pepper
- basil leaves
- parmesan cheese
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions, reserving a mug of cooking water before draining. You will use this to loosen the sauce if needed.
- In a large 12-inch skillet, warm the olive oil over medium-low heat.
- Add the sliced garlic, rosemary, and fennel seeds. Stir until fragrant, about 30 seconds.
- Squeeze the sausage meat from its casing and add it to the pan.
- Gently brown the meat, using a wooden spoon to break it up as you go. Lower the heat if necessary so that the meat stays tender and does not become rubbery. It will finish cooking in the sauce.
- Add the tomatoes and bring the sauce to a rolling simmer; do not boil. Cover and cook until the tomatoes have broken down, about 30-40 minutes. Be sure to add a splash of water to your empty can of tomatoes, swirl it around, and add it back to the sauce. No waste!
- Remove the rosemary sprig and skim any oil from the top with a spoon.
- Sprinkle the sugar over the tomatoes and season with salt and pepper. Adjust taste to your liking.
- Stack about 10 basil leaves on top a of each other and roll them up. Thinly slice into ribbons and add to the sauce.
- Combine the pasta and sauce, adding some of the starchy cooking liquid if needed.
- Serve with parmesan cheese and extra basil leaves.
Any Italian will tell you this tip: add a splash of water to your empty can of tomatoes… swirl it around… and add it back to the sauce. No waste!
J says
This is delicious! I make it often for my family of four. There are never enough leftovers. It smells so good while cooking — it reminds me of my grandmother’s kitchen. Thank you for sharing this!
Emilie says
This is one of my favorite recipes too- so glad you like it :) And thank you for your feedback! xo
Laura (Tutti Dolci) says
This is comfort food at it’s best, what a gorgeous dish!
mimi says
Fabulous!This is very similar to a Bugiali recipe that is my favorite pasta. Sometimes I even add a little cream….
cynthia says
This whole post is just magical. I love how closely intertwined food and family can be — those dishes are inevitably the best ones. And how special is that platter! So much love for all of this, the beautiful words, the stunning photos, and the delicious recipe! Thank you so much for sharing.
Pamela Green says
Don’t boil the sauce! Got it!! I love blending tradition and new…great recipe!
Emilie says
Right? Italians and their sauce… it must be very specific! Blending the old and new is such a fun way to experiment. Do you do this at home as well? xx
Mary McAdam says
Hi Emilie – I LOVE your blog!!!!! Love your recipes and wonderful wit! Your Aunt Connie introduced me. Can’t thank her enough. Keep ’em coming!!! xoxo
Emilie says
Hi Mary! Welcome! Thank you very much for your kind words- I’m so gad that you like the recipes. There will be plenty more! ;)
Adri says
What a wonderful meal! And how grand to have that platter. I have my grandmother’s pasta bowl, and I use it all the time. I still make her tomato sauce. It is a super simple one, but she used to brown a pork chop in the bottom of the pot before she added the passato. We four kids all wanted the pork chop, but I always got it because I was “the little one.” Funny how that worked out! Thanks for a lovely post, and keep those traditions alive.
Emilie says
Oooo, a pork chop! My grandmother did something similar as well. She used several country spare ribs to flavor the sauce and then we would shred the meat- incredible! I’m so glad that you were able to snag yours as I certainly know how good it tastes. xx
Laney (Ortensia Blu) says
Food memories are the ones that stay with us forever…what nice ones you have! And you never truly realize how important those family traditions are until a month before your kids come home for a college break and they give you a list of all of their family favorites they want to eat while they’re home…
Emilie says
I know exactly what you mean… when I was in college, my mom would always ask what I wanted before I got home for school break. My comfort food was always chicken cutlets, and I request them to this day whenever I go over for dinner. Now they’re the boys’ favorite as well. Food memories are the best memories :) xx
Catherine@farmhousehome says
Thank you for sharing this special family meal with us served extra special on those beautiful family plates Emilie. I’d love to make it for my family soon.
Emilie says
Hi Catherine! It was an honor to create and share something so special on this blog. This might make a lovely (and easy) dinner to prepare in your new kitchen ;) Thank you for stopping by and I hope all went well with the move! xo
Liz says
Thank you for the nice recipe. Have a Great Week.
Emilie says
Thank you so much Liz! I hope you have a wonderful week too. Such gorgeous weather on these last summer days :)
connie raffa says
Emilie – Grandma is so proud of you continuing the tradition of healthy delicious food. Whenever anyone came to the house in Brooklyn the first thing Grandma would ask is “did you eat?” In fact when I was in law school and my study group’s turn was to meet at our house, the guys were overjoyed because of the nourshing Italian meals they would get to eat. My study group called Grandma by her favorite question: “Did you eat?” Next time you come over I will give you more of Grandma’s cooking stuff, and her recipe for meatballs with raisins, pignoli nuts, breadcrumbs, eggs and unions. I am very proud of you also. Auntie
Emilie says
Ah, yes… I remember that! I think I say the same thing when people walk through our door ;) It was so inspiring cooking and plating a meal on this platter (the kids played with the copious amounts of bubble wrap- thanks!). Food with meaning is certainly the very best and I was proud to showcase this on the blog. I have a lot more to work with- so exciting! Thank you xo
Sherrie | With Food + Love says
It is up to us young people to preserve the family table!! I love this post Emilie.
XO SHERRIE
Emilie says
I absolutely agree! Sometimes you don’t even realize how significant this is until the moment is gone. I’ve found that it is important to stay present and focus on these wonderful family traditions as they come. Thank you so much Sherrie! xo