Pappardelle Con Salsiccia & Pomodori Fresca

Pasta doesn’t always have to be drenched in sauce to be delicious. Blistering fresh tomatoes with white wine and olive oil make the perfect light sauce for wide Pappardelle pasta and crumbled sausage. Top with salty feta cheese and you have a perfect plate of pasta.

(Ingredients)  

Seasonings: Salt, Pepper, Garlic Powder, Olive Oil

Handful of Basil

1/2 Cup Chicken Broth

1/2 Cup White Wine

1/2 Pound Pappardelle Pasta

Cherry Tomatoes

(8) Sweet Italian Sausage Links

Crumbled Feta Cheese

(Directions)

Let a tablespoon of olive oil heat up in a pan on medium flame.

– Have the pasta water (salted) heating to a boil.

– Wash the cherry tomatoes and a handful of fresh basil then place off to the side.

– Cut a line down each sausage link.

– Remove sausage meat from casings then crumble into the hot oil.

– Brown meat till cooked through then push the meat off to the side so one side of the pan is cleared.

– Throw in the cherry tomatoes and let blister so juices go into pan.

– You can now add in the white wine and the chicken broth along with the fresh basil leaves.

– Combine all and season with salt, pepper and garlic powder.

– Simmer on low till pasta is ready to be combined into pan.

– Once pasta is cooked through, ladle one or two spoonful’s of pasta water into the pan.

– Now drain the pasta and throw direct into the sauce pan.

– Add a drizzle of olive oil season again with salt, pepper and garlic powder and mix.

– Turn off the heat.

– Plate pasta, top with feta and serve.

Enjoy!

*You can always use chicken sausage instead of pork sausage and even add other veggies to the tomatoes like mushrooms or green beans.

~ A.M.A ~

© Cookery for Two – 2012 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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Sausage Soup

Cookery for Two is feeling a bit under the weather and as the temperature cool’s down a new pot of soup was the craving last night. Browned sausage crumbles thrown into a chicken stock and tomato broth; add in escarole, cannellini beans and dainty pastina pasta. The melding of textures and flavors left my body warm and relaxed to enjoy the evening and then off to bed early because besides soup nothing beats a cold more than sleep!

Ingredients:

Seasonings: Olive Oil, Salt, Pepper, Garlic Powder

½ Cup of Red Wine

One Bunch Escarole

½ of One Small Shallot

2 Garlic Cloves

½ a Cup of Pastina Pasta

Two Boxes of Low Sodium Chicken Stock

1 Can of Cannellini Beans (Drained)

1 Package of Sweet Italian Sausage

1 Can of Whole Plum Tomatoes in Sauce

Directions:

– Chop up the shallot and garlic and let brown in a drizzle of olive oil at the bottom of your soup pot.

– When nicely cooked through add in both boxes of chicken stock and red wine, stir to scrape up any bits at the bottom of the pot.

– Put on low heat while you dice up only about 6 of the tomatoes from the can.

*Note: You will not need all of the tomatoes or the sauce. You can reserve for later in the week to make pasta sauce or such.

– Now add in the diced tomatoes to the pot, stir and season liquid with a pinch of salt, pepper and garlic powder.

– Now take sausage and cut casing and remove the meat from each link.

*Note: Be sure to season the sausage crumbles with salt, pepper and garlic powder.

– Crumble up all your meat into a heated pan with olive oil and brown the sausage.

– Once meat is cooked through add to the liquid in the soup pot.

– After the meat throw in the can of cannellini beans (drained).

– Now higher the heat and bring the soup to a boil and then throw in the pastina to cook.

– Keep stirring so pastina will not stick to the bottom of the pot.

– Once pastina cooked through you can now prepare the escarole.

– Put pot on low heat again.

– Chop the escarole and only use the greenest parts of the leaves.

*Note: I’m not sure about the condition of escarole for others – but every time I buy it they always seem to be very dirty with sand and such. Be sure to clean your chopped leaves very well with cold water till the water run’s clear.

– Once cleaned thoroughly throw the leaves into the soup pot.

– Continue to keep the soup on low and spin periodically for about other 20 or so minutes.

– You can also add seasonings to taste if you feel it needs something more.

Serve & Enjoy!

*I think the most important thing about this soup in particular is the base of chicken stock, the tomatoes, the red wine and seasonings.

*Again as always with soup it’s very versatile so you can incorporate any vegetables you want.

*You can also swap the protein here – try Shrimp even!

*Think different for your starch too – try Arborio rice in soup instead of pasta.

~A.M.A.~

 

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Sausage & Pepper Hoagie’s

What man doesn’t love sausage and peppers?  Even better throw them on toasted garlic bread hoagie roll pressed in drippings from the sausage & white wine and top with melted Swiss cheese. With the saltiness of the sausage, the sweetness of the honey glazed peppers and creaminess of the melted Swiss you’re sure to win points with that special guy in your life by plating him up one of these bad boys.

Ingredients:

Seasonings – Salt, Pepper, Garlic Powder

Olive Oil

Honey

(1)Cheese and Parsley Sausage Wheel

*Note I used chicken sausage.

Dry White Wine

(3)Medium Sized Peppers

*Clean and slice them into fairly thin pieces.

(2) Hoagie Loaves

(4) Slices of Swiss

Margarine Spread

Grated Parmesan Cheese

Directions – Peppers:

– In a pan place 1/3 cup of white wine, two tablespoons of olive oil and the peppers.

– Cook on medium heat and sweat them out till they become fairly soft.

– Once they are softened add in two tablespoons of honey and season them with salt, pepper and garlic powder.

– Spin and continue to cook on medium heat.

– Once cooked through place in a bowl and set aside on the counter.

Directions – Sausage Wheel / Hoagie Rolls:

– Preheat oven to 375 degrees.

– Season both sides of the sausage wheel with salt, pepper, garlic powder and olive oil.

– In a shallow baking dish place ½ cup of white wine along with the sausage wheel and place in oven.

– Cook the wheel for about 15 minutes and then remove from oven and turn over.

*While this first cooking phase is taking place prepare the hoagie rolls as per the below:

                – Cut each roll length wise and place on a cookie tray.

                – Spread margarine on the two flat top pieces.

                – On the same pieces which you spread margarine sprinkle garlic        powder and grated parmesan.

                – For ALL four of the pieces drizzle olive oil.

– Cook the wheel for another 15 minutes and then remove and turn over again.

*You should notice the wheel should be browning and drippings should be created at the bottom of the pan.

*You can add in another couple of splashes of wine during cooking if the pan seems to be drying out.

– Place wheel back in oven along with the sheet tray with the hoagie rolls.

– Once you see the hoagie rolls are browned remove both that tray and the sausage wheel from the oven but keep the oven on.

Directions – Putting the Hoagie Together:

– Place the sausage wheel on a plate to cut up.

– You will need to separate the wheel into long pieces and then cut each piece lengthwise.

– Place three pieces on the two flat top pieces.

– Next position two pieces of Swiss cheese.

– Finally place two or three spoonful’s of the peppers on top the Swiss.

– Place the cookie tray back in the oven for the cheese to melt.

– Once melted remove the tray.

– Take the two top hoagie pieces and squish them into the juices of the pan where the wheel was cooked.

– Close the hoagie – squish down and cut in half.

Plate & Enjoy!

*Note you can always swap out the kinds of sausage you use.

 *Also the fillings, use different colored peppers, feel free to add in onions or even mushrooms.

*You can also play around with the cheese; mozzarella is always a good choice for melting!

~ A.M. A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.