PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
ARANCINI WITH SAGE
Steps:
- Heat 2 tablespoons butter in a medium saucepan over medium heat. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed.
- Gradually add broth 1 cup at a time, stirring, until rice is just tender, 20 to 25 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tablespoons butter and Parmesan. Add sage; season with coarse salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely.
- Form risotto into 1 1/2-inch balls. Insert a cube of Taleggio in center of each. Place flour, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet.
- Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towel-lined plate. Sprinkle with flaky salt.
- Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Top risotto balls with fried sage and serve.
FETTUCCINE WITH SAUSAGE AND FRIED SAGE
Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down their strong earthy flavor, leaving behind just a hint. In this recipe, once the leaves are crisped and set aside, a pound of hot Italian sausage and a bit of garlic are browned in the fragrant oil. A cup of cream is added to the pan to deglaze. Finally, the cream, sausage and a generous grating of Parmesan are tossed with a pile of fettuccine and topped with a scattering of delicate sage leaves. It's an elegant, satisfying 30 minute meal.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring four quarts of water to a boil for the fettuccine.
- Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
- Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
- Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
- Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.
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