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Recipe: Sausage Pasta Two Ways

SAUSAGE PASTA TWO WAYS

With tomatoes in season, this is a yummy seasonal to enjoy chicken and/or pork sausage. Or enjoy the sausage “naked” in a white wine sauce. 

Fresh tomato, sausage pasta

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken or pork sausage, sliced for a chunky sauce or removed from casing for a crumbled sausage
  • 2 cups of chopped fresh tomatoes
  • 2-3 garlic, minced
  • 1 pound pasta, linguine, penne, thicker pastas
  • ½ cup or more freshly grated Parmesan (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves

Preparation

  1. Heat olive oil in a medium skillet over medium-low heat. As it heats, add the sausage. If you want crumbled sausage, chop the sausage in the pan to make the bits quite small. 
  2. After a few minutes, add the tomatoes and garlic. Let simmer for 15 minutes or until the tomatoes are broken down and saucy. 
  3. In the meantime, bring a large pot of water to a boil for the pasta.
  4. Cook the pasta to al dente (or as preferred).
  5. Drain the pasta, and dress with the sauce. Toss with salt, pepper and basil, and serve.

Photo by Christine Siracusa on Unsplash

White wine, sausage pasta

Ingredients

  • 2 tablespoon fat (lard, butter or olive oil)
  • 1 pound chicken or pork sausage (remove it from the casing)
  • 3 teaspoons sweet or smoked paprika (optional)
  • 1 – 1½ cup dry white wine (or rich chicken stock)
  • 2-3 cloves garlic, minced
  • 1 bunch rapini, chopped into small pieces (optional)
  • pound pasta like bucatini, linguine or even penne
  • ½ cup or more freshly grated Parmesan
  • Salt and freshly ground black pepper to taste

Preparation

  1. Bring a large pot of water to a boil for the pasta.
  2. Heat in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small. Add garlic.
  3. After a few minutes add 1 cup white wine and the rapini and adjust the heat so that the mixture simmers gently and forms a sauce consistency. Add more wine to consistency of your preference. 
  4. Cook the pasta to al dente (or as preferred). Reserve about ½ cup of the pasta cooking water.
  5. Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.
  6. Serve with huge salad!

Recipe adapted from NYTimes.com and iwillnoteatoysters.com.

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