We made a new recipe: Pasta with Crumbled Sausage Sage, & Winter Squash. We used a new pasta shown above. I really liked its thick chewy texture. Almost like a lasagna pasta. I was less thrilled with the dish, but it sure is a hearty winter dish. It is unusual for us to make a pasta sauce with Winter Squash.
Pasta with Crumbled Sausage Sage, & Winter Squash
Manicaretti
This hearty pasta, featuring Rustichella d'Abruzzo
PrimoGrano Sagne a Pezzi, is the kind of dish you'll be craving once the leaves
change color and the weather starts to turn. Recipe developed by our friend
Sara Jenkins, chef and owner of Porchetta and Porsena, and cookbook
author: Olives and Oranges and The Four Seasons of Pasta, co-written with her mother,
Nancy Jenkins.
Ingredients:
10–12 sage leaves
3 tablespoons Rustichella
d'Abruzzo Extra Virgin Olive Oil
½ cup finely chopped yellow onion
2 garlic cloves, minced
2 Italian-style sausages (about 1/2
pound)
2 teaspoons Wild
Fennel Pollen
Pinch of
crushed Sun-Dried
Cruschi Peppers or red pepper flakes (optional)
Salt and pepper
to taste
4-1/2 cups coarsely chopped firm, orange-fleshed
squash
1/3 cup grated Parmigiano-Reggiano, plus
more for garnish
½ cup chopped flat-leaf parsley
Directions
1. Set
aside 5 of the largest sage leaves to crisp in oil and use for garnish. Chop
the rest to make 1–2 tablespoons chopped sage.
2. In
a large heavy-bottomed saucepan, heat 2 tablespoons of the oil over medium
heat, then add onion and garlic. Remove sausage meat from their casings and as
soon as onion and garlic start to sizzle, crumble sausage into the saucepan.
Let the sausage meat cook briefly, tossing and stirring, until it has rendered
out its fat. When it is no longer pink, stir in chopped sage. If using fennel
pollen and/or pepper flakes, add now.
3. Bring
a large pot of abundantly salted water to a rolling boil.
4. Add
squash to the saucepan and turn up the heat to medium-high. Cook until squash
is soft, cooked through, and some pieces are beginning to disintegrate. Keep
the sauce simmering over low heat while the pasta cooks.
5. Heat
remaining 1 tablespoon oil in a small saucepan over high heat and add reserved
whole sage leaves. Sauté, turning, until the leaves are crisp, then remove to a
paper towel to drain.
6. When
the water is boiling vigorously, add pasta, return to a boil and cook just a
few minutes. When pasta is al dente, stir a ladleful of pasta water
into the sausage-squash sauce. Drain pasta and pour it into a warm serving
bowl. Add the sauce, along with grated parmigiano, and toss. Garnish with
chopped parsley and finally with the crisp fried sage leaves. Serve immediately,
passing more grated cheese around the table.
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