Sausage and Squid Pasta

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After the Thanksgiving feast, there was lots of sausage and squid leftover. A couple of dried cayenne chilies, some garlic and an onion, and some Saq Marzano tomatoes form the garden, and pasta sauce was underway.

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I fried the sausage real brown on one side (in Costco EVOO) to get some meaty flavor.
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Garlic and torn up chilies next, stir a little to get the garlic hot.

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Then add the onions and cook over high heat until they soften and begin to brown.

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I added a couple of pints of the San Marzano tomatoes from last summer, some salt and pepper and a little EVOO, and simmered for an hour.

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After the vegetables have cooked completely and the sausage flavor has permeated the sauce, I cut the squid up into rings.

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Tossed it in and gave it a stir.

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And reduced the heat to low.

 

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About fifteen minutes later, the squid had released its liquid into the sauce, and I stirred in a little butter.

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Spaghetti with a little EVOO and pasta water, and ladle the sauce over.