linguine with chicken sausage (linguine con salsiccia di pollo)

June 4, 2013 § 40 Comments

Pasta with a parsley pesto is sufficient for a midweek dinner.  However, with a strapping young lad at the dinner table I decided to add chicken sausage to give it a little substance.  Dinner does not get any easier than this.  Dinner is ready in the time it takes to boil the water and cook the pasta.  For us,  a one dish meal.

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I n g r e d i e n t s

  • 1 pound of good quality linguine
  • 1 pound of italian chicken sausage
  • 1 large bunch of parsley
  • 4 scallions
  • 5 cloves of garlic
  • 3/4 cup of freshly grated pecorino romano
  • 1/4 cup extra virgin olive oil
  • a shake or two of red pepper flakes

Place a large pot of water on the stove over high heat.  Cook the sausage and prepare the pesto while you are waiting for the water to boil.

If the sausage is in casings, remove the casing and break up the ground chicken in a skillet over medium high heat.  Add 3 smashed garlic cloves to the skillet.  Continue to cook until nice and brown.  Lower heat to keep warm.

For the parsley pesto, place all ingredients in a food processor and whirl until blended.  If you are not using a food processor, finely chop the parsley, scallions and garlic, place in a bowl with pecorino, olive oil and pepper flakes and stir well.

Once your water is at a roaring boil add a tablespoon of coarse grain salt and drop your pasta in. Cook until al dente,  linguine cooking time is approximately 9 minutes.

Drain pasta, return it to the pan (off the heat) and toss with pesto and sausage.

Divide into serving bowls and serve with freshly grated pecorino.

Serves 4

buon appetite.

linguine pesto and roasted tomatoes (linguine e pomodori arrostiti)

May 18, 2013 § 26 Comments

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I wish I had more time to spend in the kitchen in the middle of the week.  I am so content when I am able to chop by hand instead of using a food processor.  Normally midweek I return home just before 6pm.  I am usually very hungry and you can only imagine how ravenous my 15 year old athletic son feels.  I do not like to purchase convenient pre-made packaged foods, and for this reason I keep my Tuesday to Thursday dinners simple.  Two or three ingredients, nothing too fancy, wholesome and satisfying.  With all that said, this dinner fits well into a midweek menu.  I understand the best pesto is hand made, not using a food processor.  If you have the time it is well worth chopping this by hand.  Otherwise, it is a very nice mid week “whirled in the food processor” dinner!

For an extra creamy texture I added 4 ounces of soft goat’s cheese to this pesto.

Preheat oven to 375°.

Put a large pot of water on the stove over high heat.  Prepare tomatoes for roasting and make the pesto while you are waiting for the water to boil.

r o a s t e d   c h e r r y   t o m a t o e s

  • 24 cherry tomatoes
  • 2 tablespoons olive oil
  • salt

Toss tomatoes with olive oil and a pinch or two of salt.  Place them on a rimmed baking sheet and roast in oven for approximately 20 minutes, depending on what size you are using.  Once the skins are wrinkly and they look roasted remove from oven and set aside.

p e s t o

  • 1 large bunch of basil, leaves only
  • 3 cloves of garlic
  • small handful of raw pine nuts
  • 4 ounces soft goat’s milk cheese
  • 3/4 cup freshly grated good quality parmesan
  • approximately 1/4 cup extra virgin olive oil

Place all ingredients in a food processor and whirl until blended.

Once your water is at a roaring boil add a tablespoon of coarse grain salt and drop your pasta in.  I used one pound of linguine.  Cook until al dente,  linguine cooking time is approximately 9 minutes.

Drain pasta, return it to the pan (off the heat) and toss with pesto.

Divide into serving bowls and serve with roasted tomatoes and freshly grated parmesan on top.

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Serves 4

buon appetite!

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