Spaghetti and meatballs or Italian sausage

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I make a large batch of homemade pasta sauce, then divide it into 6 oz. servings, vacuum seal and freeze them. I usually defrost the sauce and the meat in their vacuum sealed bags, in cold water, for an hour or two until defrosted.

At the same time I usually grab a slice of frozen wheat Italian bread, wrap it and plastic wrap, and let it defrost at room temperature.

I pre-cook homemade meatballs freeze them 2 or 3 to a package, then vacuum seal them. Vacuum sealed meatballs can go directly into the 140°F sous vide frozen for 45 minutes, or defrosted for less, probably about 30 minutes. 

I also pre-cook a whole package (sometimes two) of spicy Italian sausage and individually vacuum seal and freeze them. A defrosted Italian sausage can be reheated in the microwave in 30 seconds.

Bring a pot of water to a boil. Add salt. Measure 2.0 oz. dry pasta and cook according to package directions. For my Barilla spaghetti, that's 9 minutes.

I transfer the defrosted sauce to a bowl, add some seasoning, usually some dried oregano and red pepper flakes, cover, and microwave for 1:20.

If making sausage, microwave that for 0:30.

Drain the pasta then plate it. Add the meat. Add the sauce over everything. Serve.

I don't make any extras or leftovers, since pasta doesn't reheat well. And, if you haven't noticed, I basically don't ever eat leftovers and I cook everything as exactly one serving. No second helpings!

While I do really like garlic bread, I usually just serve the bread with a little condiment bowl of olive oil with salt and pepper.

Here it is with Italian sausage:

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Update January 9, 2013: I've determined that it works much better to reheat defrosted pasta sauce in a pan on the stove instead of the microwave. The sauce gets a little liquid-y after defrosting, and the stove works better at evaporating the excess water. It takes less than 5 minutes. Here's my sauce cooking on the induction burner.

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When ready, plate the sausage and spoon a little sauce over it.

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Then mix the drained pasta into the sauce in the pan to coat the pasta completely.

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This works much better than just pouring the sauce of the pasta!

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Update December 29, 2014: I don't know why it never occurred to me to thinly slice the cooked Italian sausage and reheat it in the sauce. I like this way better.

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About this Entry

This page contains a single entry by Rick Kasguma published on December 10, 2011 2:23 PM.

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