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Sausage Party

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Look at this meat!
But first! I like to travel, mostly because of the food, but also because you get to see cool stuff and meet awesome people. Two years ago we went to China and met a couple from Boston. Alisha and Leo were instant friends. At the beginning of December, they flew to Cayman for a visit. We did a pretty good job of sampling local restaurants but as a favor for our hospitality, Alisha cooked us dinner before they left.

I can tell you, for a skinny girl, she makes one mean sausage pasta.   I was trying to think of a way to Caymanize her dish so I could post it and I’ve finally found my opportunity.

Last weekend at Market at the Grounds (the local farmers market) I stumbled upon this booth.  That’s David Cross.  He makes sausages here! His company is called Caribos and he is a weekly fixture at a smaller market on Wednesdays in Camana Bay.  I stopped by on my way home from work tonight and bought WAY too many sausages.  I’m sure we’ll have no trouble finding ways to consume them.  While I was at the farmers market, I picked up some of Mrs. McTaggart’s homemade bread (I went with tomato-garlic.)  She mills it herself and it takes her two days to bake.

Norma – of Irish Coffee fame – and Clark Kent both just gave this dish two big thumbs way, way up.

Alisha’s Hot Italian Sausage Pasta
Print this recipe
You will need:
1 can pasta sauce (24 oz)
1 cup diced tomatoes
4 hot sausages
1 tbsp minced garlic
1 tbsp onion powder
1/4 cup parsley (I also add some thyme to mine because I’m addicted)
3 tbsp red win
Mushrooms and Green Pepper – optional

You can buy the sausage ground already but I usually just buy full sausages, cut the casing off and ground up before frying until brown.  Also add the mushroom and pepper if you use them when you add the sausage.  Once they are browned, add your garlic and cook a for a minute or two longer.

Then add your pasta sauce and diced tomatoes and stir.  Then add onion powder, parsley and red wine and stir.  You can let the sauce cook for as long as you would like at a low simmer.  I do this covered so it doesn’t thicken.  If I feel my sauce is too thick, I add a little bit more wine to thin it out.

Serve with your favorite pasta.

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  1. Heh. I can freeze dry some for the trip to Singapore 🙂

  2. This sounds incredible! I can just imagine all the flavours in that dish.

    And if you ever need some help finishing up those sausages, please feel free to send some my way 😉

  3. Hahah that first picture cracks me up!

  4. Hey,

    Lovely combo of bread and pasta…They both look gorgeous..:)


  5. Your pasta sounds delicious. We also loved the food in China. This is my first visit to your blog and I've spent some time browsing through your earlier entries. I'm so glad I did. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary.

  6. love these! x hivennn

  7. Whaat fantastic food – and such a wonderful place to live!

  8. Wine in any dish is always a big hit with me. I especially like Alisha's “tip” to add more Wine if the sauce starts to thicken.:) Seriously your dish looks delicious and you were very clever to give it the “Caymanian Touch”. They should make you the next Minister of Tourism, since they probably don't have a Minister of Culinary Arts.

  9. It think the pasta and the bread both look delicious!

  10. Perfect!!! I am so glad you love this recipe and I am sure the Cayman sausages were awesome!! Thanks for the cameo… You can come visit anytime and I will cook for you everyday 🙂

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