Posts Tagged ‘Sausage’

“Weeds” with Sausage!

September 6, 2017

Here’s a recipe that I will be trying within the next week or so.  I’d not heard of this type of pasta before, but the “weeds” refers to gramigne which apparently resembles a slightly unraveled phone cord.  I’m not sure how easy it will be to find gramigne, but if it proves to be difficult, you could always use fusilli or rotelle.

“Weeds” with Sausage

1 Tablespoon of olive oil
1 Tablespoon of butter
1 large onion, diced
1 pound of Italian pork sausage (without the casing)
6 Tablespoons of tomato paste
1/2 cup of dry white wine
1/2 cup of milk
Salt and pepper
1 pound of gramigne, short fusilli, or rotelle
Freshly grated Parmiagiano cheese

1.  In a 12- to 14-inch skillet, heat the olive oil and butter over high heat.  Add the onion and cook until soft and golden brown (6-8 minutes).  Add the sausage and cook, stirring occasionally (and draining any excess fat), until the sausage is very brown and somewhat crisp (about 10 minutes).

2.  Add the tomato paste and cook, stirring often, until it becomes a deep rust color (about 8 minutes).  Add the wine and cook, stirring frequently, until it is evaporated.  Stir in the milk, season with salt and pepper (to taste), and reduce the heat to a simmer. Continue cooking for about 15 minutes more.

3.  Meanwhile, bring 6 quarts of water to a boil in a large pot, and add 2 Tablespoons of salt.  Drop your pasta into the water and cook until just al dente.

4.  Scoop out about 1/4 cup of the cooking water (set aside) and drain the pasta.  Add the pasta to the sauce and toss over high heat for 1 minute (to coat), add a bit of the reserved water if necessary to “loosen” the sauce.

5.  Divide the pasta among your pasta bowls, top with the Parmiagiano cheese and serve.

Molto bene!

Source: Molto Italiano by Mario Batali, p. 189

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Spicy Sausage Pasta

May 24, 2015

Here’s a recipe that I found that sounds delicious, and it even seems easy to prepare.

Spicy Sausage Pasta

Ingredients
1 Tablespoon of olive oil
1 pound smoked sausage, sliced (kielbasa/smoked Polish sausage)
1-1/2 cups diced onion (2 medium)
2 cloves of garlic, minced
2 cups of chicken broth
1 can (10 ounce) mild Ro-Tel diced tomatoes with green chiles (I’d use hot/spicy)
1/2 cup of heavy cream
8 ounces uncookd penne pasta
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup of shredded Monterey Jack cheese
1/3 cup thinly slice green onions

Directions
In an oven-safe skillet, heat the olive oil over medium-high heat until very hot.  Add the sausage and onions and cook until lightly browned, about four (4) minutes, stirring regularly.  Add the garlic and cook about thirty (30) seconds.  Add the broth, Ro-Tel, cream, pasta, salt, and pepper.  Bring to a boil, cover and reduce heat to medium-low.  Simmer until the pasta is tender and most liquid is absorbed, about fifteen (15) minutes.  Remove from the heat and stir in half of the cheese.  Top with the remaining cheese and sprinkle with the green onions.  Place under the broiler for a few minutes until the cheese is melted, browned, and bubbly.

Yum!

National Cheesecake Day!

July 30, 2014

Well, it may not be an officially designated holiday (no Congressional or Presidential proclamation asserting such), but . . . Happy National Cheesecake Day!

So, what is the most uniquely flavored cheesecake you have ever consumed?  Mine would have to be the Shrimp and Alligator Sausage Cheesecake (savory) from Jacques-Imo’s in New Orleans.  It was quite the tasty appetizer . . . and I actually found the recipe on the internet the other day (shared by none other than Chef Jacques Leonardi himself).

I’m not sure how easily I will be able to find alligator sausage in Oklahoma, but I can certainly get a hold of the andouille sausage.  Hmm, now that I have found the recipe, I’m going to have to prepare this one really soon.

Here’s a link to the recipe.

Yum!