Sausage and Squid Pasta


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.


I fried the sausage real brown on one side (in Costco EVOO) to get some meaty flavor.

Garlic and torn up chilies next, stir a little to get the garlic hot.


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


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.


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


Tossed it in and gave it a stir.


And reduced the heat to low.



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


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

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David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.