Pasta with Red Sauce

Every family has a rotation of meals.  When I was growing up one of my favorites was spaghetti night.  I was raised in America’s Dairyland, so we always had a jug of milk on the table during family dinners.  I loved taking a big swig following careful swirls of pasta draped in meat and tomato sauce; laced with grated parmesan cheese.  It was the life. 

Recently I read The Paradox of Plenty.  Following the big immigration boom of the late 19^th century, ethnic groups received a lot of societal pressure to mainstream their diets to a more homogenized, American cuisine.  This caused them to abandon various spices and sauces their ancestors used. 

However, the Italians were the group most resistant to the change.  As they clung to their heritage they began to infiltrate American cuisine.  Thus, when we go to the grocery store today, we see aisles dedicated to Italian-style cooking.  Not many people realize prego means ‘of course’ in Italian. 

Over this summer past, Ariel and I had the fortunate opportunity to live in Italy for five weeks.  During that time we were able to immerse ourselves in Italian food culture, and we were able to see just how inauthentic our American version of Italian cooking was: most notably our use of store-bought, pre-prepared sauces.  While it’s true that store-bought sauces save time, when we weigh out the amount of unfamiliar ingredients with the amount of time saved, I can’t help but wonder: at what detriment are we saving time?   

Like many Americans I have been seduced into buying jarred, pasta sauce.  Surrounded by products promising an easier life it is hard to not succumb to that message.  I developed a sauce one night when I was craving something comforting and affordable, so I utilized the ingredients we had on hand.  As I was cooking I wondered why I don’t do a quick tomato sauce more often.  It was indeed quick, and significantly more satisfying than the premade, jarred alternative.  Also I still felt like I had time left in the evening: a well-earned bonus.

Ingredients:

1 Tbsp. butter and 1 Tbsp. cooking oil (we are currently using avocado oil for sautéing) 

1 medium onion, diced

2 garlic cloves, chopped

½ pound crimini or button mushrooms

12 oz. ground chicken (Feel free to substitute for ground beef or a meatless protein) 

14.5 oz diced tomatoes

8 oz. tomato sauce

1 sprig fresh oregano leaves, chopped

1 Tbsp. dried oregano

Salt to taste

4 oz. dried pasta (we used fettuccini) 

Optional: 2 oz. freshly grated mozzarella and grated parmesan

Over medium heat, sauté the onions in the butter and oil.  When they begin to soften add the garlic and mushrooms.  As the mushrooms begin to cook, add the ground chicken.  When the ground chicken is broken up and thoroughly cooked, add the tomatoes, sauce, and both types of oregano.  As the sauce reduces, salt to taste. 

Meanwhile cook the noodles to package instructions, and drain (do not rinse the pasta once it is in the colander) Separate the noodles into two bowls, and smother with sauce. Top with the cheeses you desire.  Prego!