Sausage & Pasta
I'm not the greatest cook ever, but I do really enjoy it and there are a few things that I make pretty well. One is a pasta and spicy sausage dish that's really bad for you but tastes really good. A few people have asked me for the recipe, so I thought I'd post it here, instead of emailing it out a bunch of times.
It's from the September 2002 issue of Food & Wine (definitely the best, most entertaining of the food magazines, in my opinion).
Ingredients:
- 1 lb. penne pasta
- olive oil
- 1 1/2 lbs. spicy Italian sausage (NOT Hillshire Farms), removed from the casings and crumbled
- 3/4 c. dry white wine (I use vermouth)
- 3/4 c. heavy cream
- 3 tbls. grainy dijon mustard
- pinch of red pepper
- 1 c. (ish) sliced fresh basil
1. Put the water on to boil the pasta. Most boxes of penne take about 11 minutes. Cook the pasta when the water's ready...
2. Slice the basil into strips (you can do this by stacking the leaves and rolling them up into a column, then slicing across the short side of the roll.
2. Take the sausage out of the casings and crumble. The easiest way to do this is to slice down one side and remove the casing, then rip the sausage into large chunks. Don't worry about crumbling too much when it's raw - you can make the chunks smaller while cooking.
3. Heat about 1 tbl. of olive oil in a large-ish pan (make sure it's just a litte deep). Put in the sausage and cook over medium heat until it's cooked through. While cooking, you can break it up more with a spatula or the back of a fork.
4. Once the sausage is cooked through, add the wine to the pan and simmer until it's reduced about halfway - about four or five minutes.
5. Next, add the cream, mustard and red pepper, mix in and cook until all heated, about another four or five minutes.
6. Once the pasta's finished, drain, but don't shock with cold water. Put the drained pasta back into the pot you cooked it in and pour in the sausage/wine/cream sauce.
7. Add the basil and mix all together. Let it sit for a few minutes so the pasta can really soak up the sauce. If it looks too liquidy, don't worry - it'll be fine.
This is actually even better on day #2 - after the pasta has really soaked up the sauce. I would highly recommend it for anyone who a) eats meat and b) isn't watching their cholesterol...
It's from the September 2002 issue of Food & Wine (definitely the best, most entertaining of the food magazines, in my opinion).
Ingredients:
- 1 lb. penne pasta
- olive oil
- 1 1/2 lbs. spicy Italian sausage (NOT Hillshire Farms), removed from the casings and crumbled
- 3/4 c. dry white wine (I use vermouth)
- 3/4 c. heavy cream
- 3 tbls. grainy dijon mustard
- pinch of red pepper
- 1 c. (ish) sliced fresh basil
1. Put the water on to boil the pasta. Most boxes of penne take about 11 minutes. Cook the pasta when the water's ready...
2. Slice the basil into strips (you can do this by stacking the leaves and rolling them up into a column, then slicing across the short side of the roll.
2. Take the sausage out of the casings and crumble. The easiest way to do this is to slice down one side and remove the casing, then rip the sausage into large chunks. Don't worry about crumbling too much when it's raw - you can make the chunks smaller while cooking.
3. Heat about 1 tbl. of olive oil in a large-ish pan (make sure it's just a litte deep). Put in the sausage and cook over medium heat until it's cooked through. While cooking, you can break it up more with a spatula or the back of a fork.
4. Once the sausage is cooked through, add the wine to the pan and simmer until it's reduced about halfway - about four or five minutes.
5. Next, add the cream, mustard and red pepper, mix in and cook until all heated, about another four or five minutes.
6. Once the pasta's finished, drain, but don't shock with cold water. Put the drained pasta back into the pot you cooked it in and pour in the sausage/wine/cream sauce.
7. Add the basil and mix all together. Let it sit for a few minutes so the pasta can really soak up the sauce. If it looks too liquidy, don't worry - it'll be fine.
This is actually even better on day #2 - after the pasta has really soaked up the sauce. I would highly recommend it for anyone who a) eats meat and b) isn't watching their cholesterol...
posted by Kit Pollard at
4:43 PM
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