Recipe of the Month - September
School has started and Abby is busy with marching band practice, she also made the jazz band so we have a lot of saxophone playing in the house. Probably a good thing since it seems a little quieter with Jack at college. I was looking for recipe to use some of my friend Robeye's homemade Italian sausage that I had been hoarding in my freezer. They make it every Thanksgiving and I was lucky enough to be on the list! Hope I make the list again this year. If you live in College Station I think Readfields is the place to buy your sausage if you don't know Robeye . The better the sausage the better the dish! The recipe comes from Emeril's website and Abby and Tom both made me promise I make it this week. You can use any short pasta you want.
Pasta
with Italian Sausage
 | 1 pound penne pasta |
| 1 tablespoon plus 1 teaspoon salt |
| 1 pound sweet or mild Italian sausage, removed from the casings and coarsely crumbled or chopped |
| 2 cups thinly sliced yellow onion |
| 1 tablespoon minced garlic |
| 1/2 teaspoon freshly ground black pepper |
| 1/4 cup extra-virgin olive oil |
| 2 tablespoons chopped fresh basil |
| 1/2 cup freshly grated Parmesan cheese |
Bring a large pot of
water to a boil over high heat.
Add the pasta and 1 tablespoon of the salt and return to a boil. Cook, stirring
occasionally, until al dente, about 15 minutes.
Using oven mitts or pot holders, remove the pot of pasta from the heat and drain
the pasta away from you into a colander set in the sink. Return pasta to the pot
but keep off the heat.
While the pasta is cooking, cook the sausage in a large skillet over medium-high
heat, stirring until evenly browned and cooked through, about 7 to 8 minutes.
Add the onion and cook, stirring, until golden brown around the edges, about 8
to 10 minutes.
Add the garlic, the remaining teaspoon of salt, and the pepper and cook,
stirring, for 30 seconds.
Add the sausage mixture to the pasta. Add the olive oil and the basil, and toss
to coat evenly.
To serve, divide equal portions of the pasta mixture among plates or soup bowls.
Garnish each serving with equal portions of the Parmesan cheese.
YIELD: 6 to 8 servings
09/01/2010