My husband and I have a date every Wednesday night for Italian. We rarely miss it. It’s one of our favorites. Is it a little romantic corner booth with drippy candles and a red and white checkered table cloth sharing the same pasta dish? Nope, we are parked in front of the TV on the couch usually each with a kid snuggled up under an arm watching what has quite possibly become our favorite couple on our favorite show: Deb & Gabriele on Extra Virgin! How much do I love them? I pre-ordered their cookbook and counted down the days until it was delivered!
Watching their show, it’s obvious that they love each other, they love what they do, and they love food and I guess that’s why they’re just so fun to watch! We love their banter back and forth teasing each other and that’s kind of our love language too- we’re not exactly poetry and flowers. Gabriele is a man’s man with his tattoos and motorcycles but he loves to cook and his joy is contagious. Honestly, I think he’s my husband’s man crush. Deb is just gorgeous and sassy and she’s a fierce cook too. When their cookbook arrived it definitely didn’t disappoint!
Check out that cover? Gorgeous, right? Well, the whole book is that way. Beautiful photos of the rustic Tuscan food, stunning pictures of them and their family intermingled with a ton of delicious Italian recipes, personal stories, and even entertaining tips. It really is a work of art and almost more at home to show off on the coffee table- but the recipes look too good not to make!
My whole family loves a good red sauce and so for my first attempt at bringing Extra Virgin into our own kitchen, I came up with my version of their homemade spaghetti sauce.
- 2 14 oz Red Gold Tomatoes with Basil, Garlic, & Oregano
- 2 tablespoons Extra Virgin Olive Oil
- ½ red onion chopped
- ½ red pepper chopped
- ½ green pepper chopped
- ½ cup fresh white mushrooms
- 3 garlic cloves diced
- 1 teaspoon red pepper flakes (optional)
- 3 torn fresh basil leaves
- salt and pepper to taste
- 4 Johnsonville Sweet Italian Sausage Links
- Fettucini Pasta
- Begin cooking fettucini according to instructions.
- Begin browning the sausage in one skillet and the vegetables and garlic with the 2 tablespoons of olive oil in another.
- Using a food processor, puree the tomatoes until smooth.
- Once the vegetables and garlic are beginning to brown, add the tomatoes, red pepper, salt, and pepper and basil.
- Reduce the heat and simmer for the flavors to blend.
- Once the sausage is cooked, slice and add to sauce.
- When pasta is cooked, drain thoroughly (pat dry if needed) and add to sauce.
- Stir to blend and serve.
This recipe does take a little bit of work with the chopping and cooking the pasta and sausage, but I promise it is so worth it. There is no comparison to this fresh homemade sauce with the vegetables and herbs and the sweet Italian sausage to anything in a jar. My whole family loved it including the kids! Little Red trolled around and begged off of mom and dad’s (paper- we keep it real and simple sometimes!) plates. No matter how many times it happens I never get over my family loving what I’ve made for them!
The other reason I was super excited about this recipe besides my awesome Extra Virgin cookbook was that this was the first recipe I was able to use the fresh herbs the kids and I have been growing for the last 6 weeks. It was such a special moment to show them that what we’ve been checking on and watering all these weeks we could actually use to feed our family. Penney Farms for the win!
I hope I did their beautiful cookbook justice with this version of their sauce. (It really is one of the best cookbook’s I’ve picked up in a long time especially if you love Italian like we do. You can find it on Amazon here. (affiliate link)) My family thought it was delicious and we can’t wait for the next Wednesday when we can have our ultimate date- watching Extra Virgin and eating this fresh homemade pasta dish!
Sharing with this delicious recipe with these fun parties.