Angel Hair Pasta with Cherry Tomato Sauce and Italian Sausage
For the Italian Sausage
ingredients:
• 3-5 links hot Italian sausage
• ½ cup water
• kosher salt
• Italian seasoning
• garlic-pepper seasoning (McCormick Salt Free)
ingredients:
• 3-5 links hot Italian sausage
• ½ cup water
• kosher salt
• Italian seasoning
• garlic-pepper seasoning (McCormick Salt Free)
instructions:
1) Preheat oven to 350° F. Place links in a 9x13 baking dish, making sure they are not touching each other. Pour water over the links and season with salt, Italian seasoning, and garlic-pepper. Bake for 30 minutes. Flip the links and season that side with the same seasonings; bake for another 30 minutes.
1) Preheat oven to 350° F. Place links in a 9x13 baking dish, making sure they are not touching each other. Pour water over the links and season with salt, Italian seasoning, and garlic-pepper. Bake for 30 minutes. Flip the links and season that side with the same seasonings; bake for another 30 minutes.
For the Pasta
ingredients:
• ½ lb angel hair pasta
• 1 tbsp kosher salt
• water
ingredients:
• ½ lb angel hair pasta
• 1 tbsp kosher salt
• water
instructions:
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Drain pasta.
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Drain pasta.
For the Cherry Tomato Sauce
ingredients:
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• ½ tsp crushed red pepper
• 1 pint cherry tomatoes, halved
• ½ cup white wine (chardonnay: medium-dry to dry)
• asparagus, half of the bundle (about 10-15 spears)
• ¼ cup heavy cream
• ½ cup Parmigiano-Reggiano, freshly grated
• ½ tsp kosher salt
• ½ tsp dried oregano
• ¼ tsp freshly ground black pepper
• 1 tsp dried basil
• 1 tbsp Italian flat-leaf parsley, chopped
ingredients:
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• ½ tsp crushed red pepper
• 1 pint cherry tomatoes, halved
• ½ cup white wine (chardonnay: medium-dry to dry)
• asparagus, half of the bundle (about 10-15 spears)
• ¼ cup heavy cream
• ½ cup Parmigiano-Reggiano, freshly grated
• ½ tsp kosher salt
• ½ tsp dried oregano
• ¼ tsp freshly ground black pepper
• 1 tsp dried basil
• 1 tbsp Italian flat-leaf parsley, chopped
instructions:
1) Trim off the tough ends of the asparagus (about 2-inches off the bottom). Cut the asparagus into fourths.
2) Heat oil in a pan over medium heat. Add garlic and crushed red pepper, cook until fragrant, about 30 seconds.
3) Add tomatoes and let soften for 2 minutes. During this time, start turning the tomatoes so that they are cut side down. Gently mash tomatoes with a fork.
4) Add asparagus and white wine; let bubble up for 1 minute, then reduce heat and simmer for 5 minutes.
5) Add heavy cream, half of the Parmigiano-Reggiano, salt, dried oregano, black pepper, dried basil, and parsley. Give it a stir and let simmer for 5 minutes.
6) Add pasta to the sauce, toss to coat. Add the rest of the cheese and toss again. Off the heat.
7) Add a serving in a dish and serve with sausage sliced on the bias/diagonal.
1) Trim off the tough ends of the asparagus (about 2-inches off the bottom). Cut the asparagus into fourths.
2) Heat oil in a pan over medium heat. Add garlic and crushed red pepper, cook until fragrant, about 30 seconds.
3) Add tomatoes and let soften for 2 minutes. During this time, start turning the tomatoes so that they are cut side down. Gently mash tomatoes with a fork.
4) Add asparagus and white wine; let bubble up for 1 minute, then reduce heat and simmer for 5 minutes.
5) Add heavy cream, half of the Parmigiano-Reggiano, salt, dried oregano, black pepper, dried basil, and parsley. Give it a stir and let simmer for 5 minutes.
6) Add pasta to the sauce, toss to coat. Add the rest of the cheese and toss again. Off the heat.
7) Add a serving in a dish and serve with sausage sliced on the bias/diagonal.
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