This is one of my "what do I do with all this stuff in my frig" inventions. One day I found myself staring in the frig at some bulk Italian sausage meat, a bunch of super ripe cherry tomatoes that I bought from Sprouts a week prior, an errant onion, and a box of crimini mushrooms just on the cusp of being too ripe and thought, dayum! I better cook these all asap or else they'll all end up in the compost bin. And since I had dried pasta in the pantry and fresh basil in the garden, well, the rest is history, at least as far as this recipe goes.
Ingredients:
1 lb. Italian sausage, casings removed
2-3 tbsp. olive oil
1 medium onion, chopped
2 scallions, chopped
6-8 cloves garlic, minced
8 oz. sliced crimini mushrooms (ok to substitute with button mushrooms)
24 oz. (1.5 lbs.) cherry or grape tomatoes
1/4 cup julienned basil
1/2 tsp. Italian seasoning
3 tbsp. tomato paste
1 tsp. sugar
1 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. red pepper flakes
1/4 cup shredded parmesan cheese
12 oz. farfalle (bow tie) or any other of your fav pasta
1. Heat olive oil in a large saute pan over medium high heat. Add the sausage and break up with a spatula or potato masher. Cook until the sausage is just cooked through.
2. Add the onion and cook until soft and translucent. Add the garlic and scallions and toss briefly, about 30 seconds.
3. Add the sliced mushrooms and tomato paste and cook until softened. Season with a little salt and pepper.
4. Add the tomatoes, Italian seasoning, and half of the basil. Toss and cover; cook over medium heat and bring to a boil. Reduce heat to low and simmer for 8-10 minutes or until the tomatoes have softened and burst.
5. In the meantime, heat a large pot of water with a large pinch of salt and bring to a boil; cook the farfalle until al dente (usually takes about 10-12 minutes).
6. Add the cooked drained pasta to the pan of simmering sauce, turn up heat, and bring to a boil. Taste and season with additional salt, pepper, and sugar, as needed.
7. Turn off heat and stir in remaining basil, red pepper flakes, and 1/4 cup shredded parmesan.
8. Plate and garnish with additional fresh julienned basil and/or parmesan as desired.
Ingredients:
1 lb. Italian sausage, casings removed
2-3 tbsp. olive oil
1 medium onion, chopped
2 scallions, chopped
6-8 cloves garlic, minced
8 oz. sliced crimini mushrooms (ok to substitute with button mushrooms)
24 oz. (1.5 lbs.) cherry or grape tomatoes
1/4 cup julienned basil
1/2 tsp. Italian seasoning
3 tbsp. tomato paste
1 tsp. sugar
1 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. red pepper flakes
1/4 cup shredded parmesan cheese
12 oz. farfalle (bow tie) or any other of your fav pasta
1. Heat olive oil in a large saute pan over medium high heat. Add the sausage and break up with a spatula or potato masher. Cook until the sausage is just cooked through.
2. Add the onion and cook until soft and translucent. Add the garlic and scallions and toss briefly, about 30 seconds.
3. Add the sliced mushrooms and tomato paste and cook until softened. Season with a little salt and pepper.
4. Add the tomatoes, Italian seasoning, and half of the basil. Toss and cover; cook over medium heat and bring to a boil. Reduce heat to low and simmer for 8-10 minutes or until the tomatoes have softened and burst.
5. In the meantime, heat a large pot of water with a large pinch of salt and bring to a boil; cook the farfalle until al dente (usually takes about 10-12 minutes).
6. Add the cooked drained pasta to the pan of simmering sauce, turn up heat, and bring to a boil. Taste and season with additional salt, pepper, and sugar, as needed.
7. Turn off heat and stir in remaining basil, red pepper flakes, and 1/4 cup shredded parmesan.
8. Plate and garnish with additional fresh julienned basil and/or parmesan as desired.
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