In summer, thanks to my uncle who has a well-stocked garden, we always have plenty of fresh tomatoes, and for this reason, I love preparing this Pasta with Fresh Tomato Sauce and Sausage on the spot, passing the tomatoes through the good old food mill to preserve their aromas and flavors, which are all encapsulated in one dish.

Difficulty: Easy
Cost: Affordable
Preparation time: 1 Hour
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

2.6 lbs tomatoes
3.5 oz carrots
1 stalk celery
1.8 oz onion
7 oz sausage (or sausage meat)
to taste olive oil
to taste fine salt
8.5 oz pasta (you can choose the shape you prefer)
to taste coarse salt
to taste grated parmesan cheese

Steps

Start by preparing the tomato sauce: wash the tomatoes, remove the stem, cut them into pieces that are not too small, and pass them through the food mill placed over a container to collect the juice. Continue in this way with all the tomatoes; if necessary, occasionally remove the skins and leftover seeds inside the food mill.
For now, set aside the tomato sauce.
Wash, clean, and cut the onion, carrots, and celery into fairly small pieces. In a pan, pour a little oil, add the onion, let it brown, then add carrots and celery. Cook briefly. Add the sausage (or sausage meat), let it cook, stirring occasionally.
At this point, pour the previously prepared tomato sauce, season with salt, and let cook for about 40 minutes; it should not be too dry, nor too liquid.
Meanwhile, in a pot, put plenty of water; once it boils, salt it and add the pasta. Cook it al dente, drain it with a slotted spoon, and put it directly into the pan with the tomato sauce and sausage.
Mix well; if it seems too dry, add a bit of the pasta cooking water. If you like, season with grated parmesan cheese.
And enjoy your meal!