Tony is my dad's name. And while he isn't actually Italian, it's perfectly fitting since this is my very favorite dish he makes. A while back my brother decided to start a tradition where we would always eat this on Christmas Eve together. Being from the Midwest, it's always cold on Christmas. So what would be more perfect then leaning over a steaming bowl of something this hearty?
You start by browning spicy Italian sausage in a Dutch oven or stock pot. When it is about half-way done browning, throw in 1/2 of a large onion and 1 green bell pepper, both diced. Continue sweating the onions & peppers in the natural oils from the sausage. If it is particularly greasy, then you can scoop everything out onto a paper towel and drain the pot.
Your house should already smell delicious. Next you will add a 14 oz can of stewed tomatoes, a 14 oz can of diced tomatoes, and a 14 oz can of tomato sauce, 1 chicken bouillon cube, and 1-2 cans of water. If you like this soup-ier, add more liquid. If you prefer it thicker, use less. I usually like it somewhere in between. That's why it's called "stew".
I like to add garlic, bay leaves, Italian seasoning, and a little balsamic vinegar or red wine. Then cover and simmer for 15 minutes. Add pasta spirals or shells and continue cooking for another 7 minutes until the pasta is cooked through.
Serve in a wide bowl and top it with mozzarella cheese. The stringy cheese, and all those chunky tomatoes, make this a really satisfying dish. It is so robust and full-flavored that it is always a hit. It is possibly my signature dish. It's amazing that it has taken me this long to blog about it.
...but all credit goes to chef Tony!
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