.jpeg)
The weather has been cool in Los Angeles, and what’s better on a chilly night than Pasta? We made the sauce first and then realized we were out of Pappardelle—but we did have Tagliatelle, so we used that instead. I’m sure it was just as good as if we had used Pappardelle.
Lentil pasta shouldn’t be overlooked—it’s so rich and satisfying you’d swear it was made with meat.If you want to make the
Lentil Pasta you can get the recipe from our blog of: July 22, 2008. Click the date to get the recipe.
Pappardelle Bolognese with Lentils and Sausages
Dinner Changing the Game
I first envisioned this recipe without the sausage, as a warm-your-bones vegetarian pasta option for the depths of winter. And it was very good. But adding a little sausage made it great - the brawny flavor of the meat giving the lentils a deep complexity that makes them even richer and a little creamier. This said, you can make this without the meat, though don't stint on adding oil at the end to compensate for the loss of richness. Serve this with a sautéed, strongly flavored leafy green -kale, broccoli rabe, or even radicchio. And open a really nice bottle of red.
5 tablespoons extra-virgin olive oil, plus more as needed
8 ounces sweet Italian sausage (either pork or turkey), casings removed
1 small onion, diced
1 small carrot, diced
1 celery stalk, diced
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh sage leaves
4 garlic cloves, finely chopped
Pinch of red chile flakes
1½ tablespoons tomato paste
128 ounce can whole plum tomatoes, with their juices
¾ cup French green lentils (lentilles du Puy)
1½ teaspoons kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1 pound pappardelle or other wide ribbon pasta
2 tablespoons butter (optional)
1 cup grated Parmigiano-Reggiano cheese, plus more if desired
Chopped fresh parsley or chives,
1. Heat the olive oil in a 12-inch skillet over medium heat. Add the sausage and onion, and cook until the onion has softened, 5 minutes. Stir in the carrots and celery. Cook until the onion is well browned and all the vegetables are tender, about 20 minutes. If the pan seems dry add a bit more oil.
2. Stir in the rosemary, sage, garlic and chile flakes. Cook until fragrant, 2 minutes. Then stir in the tomato paste and allow it to brown, 1 to 2 minutes.
3. Add the tomatoes and 1½ cups of water. Use a spoon to break up the tomatoes. Stir in the lentils, the 1½ teaspoons salt, and the ½ teaspoon pepper. Bring to a simmer, and cook gently until the lentils are tender, 40 to 60 minutes,
4. Bring a large pot of heavily salted water to a boil. Add the pappardelle and cook until it is al dente, usually 1 minute less than the package directions. Scoop out some of the pasta cooking water with a coffee mug and reserve it.Drain the pasta and transfer it to a large serving bowl. Toss with the butter if desired and then add a splash of the pasta cooking water, the lentil-sausage sauce, and the cheese. Drizzle with additional olive oil just before serving and garnish with the parsley and more black pepper.
Dinner Changing the Game
I first envisioned this recipe without the sausage, as a warm-your-bones vegetarian pasta option for the depths of winter. And it was very good. But adding a little sausage made it great - the brawny flavor of the meat giving the lentils a deep complexity that makes them even richer and a little creamier. This said, you can make this without the meat, though don't stint on adding oil at the end to compensate for the loss of richness. Serve this with a sautéed, strongly flavored leafy green -kale, broccoli rabe, or even radicchio. And open a really nice bottle of red.
5 tablespoons extra-virgin olive oil, plus more as needed
8 ounces sweet Italian sausage (either pork or turkey), casings removed
1 small onion, diced
1 small carrot, diced
1 celery stalk, diced
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh sage leaves
4 garlic cloves, finely chopped
Pinch of red chile flakes
1½ tablespoons tomato paste
128 ounce can whole plum tomatoes, with their juices
¾ cup French green lentils (lentilles du Puy)
1½ teaspoons kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1 pound pappardelle or other wide ribbon pasta
2 tablespoons butter (optional)
1 cup grated Parmigiano-Reggiano cheese, plus more if desired
Chopped fresh parsley or chives,
1. Heat the olive oil in a 12-inch skillet over medium heat. Add the sausage and onion, and cook until the onion has softened, 5 minutes. Stir in the carrots and celery. Cook until the onion is well browned and all the vegetables are tender, about 20 minutes. If the pan seems dry add a bit more oil.
2. Stir in the rosemary, sage, garlic and chile flakes. Cook until fragrant, 2 minutes. Then stir in the tomato paste and allow it to brown, 1 to 2 minutes.
3. Add the tomatoes and 1½ cups of water. Use a spoon to break up the tomatoes. Stir in the lentils, the 1½ teaspoons salt, and the ½ teaspoon pepper. Bring to a simmer, and cook gently until the lentils are tender, 40 to 60 minutes,
4. Bring a large pot of heavily salted water to a boil. Add the pappardelle and cook until it is al dente, usually 1 minute less than the package directions. Scoop out some of the pasta cooking water with a coffee mug and reserve it.Drain the pasta and transfer it to a large serving bowl. Toss with the butter if desired and then add a splash of the pasta cooking water, the lentil-sausage sauce, and the cheese. Drizzle with additional olive oil just before serving and garnish with the parsley and more black pepper.
No comments:
Post a Comment