If you enjoy Cuban Cuisine you’ll love this recipe.
It has all the fresh flavors of Spain, a little spice, a little sweetness, a little tang.
You can serve this traditional Spanish style with some rice & beans and Cuban Bread…… or if you are like me and live in the country and haven’t seen Cuban bread since you lived in Tampa, Florida 16 years ago you can serve it over penne pasta & top with green onions.
Either way, you’re gonna be happy.
This dish is a disco party. The sausage gives it some spice. All those browned veggies are doing their foodie thing. That tiny bit of sugar just sends it over the top with a hint of sweetness. AND because we thickened the sauce it is a lovely consistency that just clings to the pasta. Not watery. Not ordinary. Not your average pasta dish.
Good stuff.
For step by step instructions with pictures go here.
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-Candi
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people
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- 1 1/2 lbs sausage
- 1 quart tomato juice
- 1/2 cup onion diced
- 1/2 cup green pepper diced
- 1/2 cup celery diced
- 1/2 tsp Salt
- dash pepper
- 1 tbsp maple syrup (or cane sugar)
- 1/4 cup water
- 2 tbsp Flour or starch for thickening
- Parmesan cheese grated - for topping (optional)
- chives fresh - for topping (optional)
Ingredients
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Shape sausage into patties & brown in hot skillet. Set aside. Pour off half the fat & add onion, green pepper & celery. Cook until veggies are soft. Add tomato juice, maple syrup, and seasonings. Place sausage patties back in skillet with sauce. Cover and simmer 30 minutes. Blend flour (or starch) and water until smooth then add to skillet. Stir into sauce & allow to thicken.
Serve sausage patties over rice or pasta. Spoon sauce over sausage patties and top with parmesan cheese & chives (if desired).
