Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Rigatoni With Sweet Italian Sausage And Zucchini

2015-04-08 18.05.25

This dish is one of Steve’s favorites, loaded with sweet Italian sausage, sweet bell peppers, zucchini, diced tomatoes, and huge shavings of Parmigiano-Reggiano cheese. The dish comes together with garlic and white wine which makes for a sauce that’s light and flavorful. This is my Rigatoni With Sweet Italian Sausage And Zucchini.

2015-04-08 16.21.49

2015-04-08-17-02-29

2015-04-08-17-05-49

Unsalted Chicken Stock

Sweet Italian Sausage (2)

Sweet Italian Sausage (3)

2015-04-08 17.08.33

2015-04-08 17.17.34

2015-04-08 17.25.17

2015-04-08 17.34.12

2015-04-08-17-05-49

2015-04-08 17.25.17

2015-04-08-17-48-27

Diced Fire Roasted Tomatoes.jpg

2015-04-08 17.41.14

2015-04-08-17-52-25

2015-04-08 17.54.51

rigatoni

Flat Leaf Italian Parsley

2015-04-08 18.05.25

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes ( this includes time for the sausage to steam and grill)
Total Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: 2 6-quart saucepots 1 glass tight-fitting lid for 6-quart saucepot, 6-quart Dutch oven, indoor grill pan

Ingredients:
1 pound (5 links) of sweet Italian sausage
1 pound (1box) of Rigatoni
2 tablespoons of olive oil
1 yellow onion diced
3 large fresh zucchinis, cut into half-moons then quartered
1 1/2 cups of mini multi-colored sweet bell peppers, seeded and diced
3 cloves of garlic, thinly sliced
1 15-ounce can of fire-roasted diced tomatoes, drained
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of crushed red pepper flakes
1 tablespoon of dried oregano
1 quart plus 1 cup of unsalted chicken stock
1 1/2 cups of good white wine (Pinot Grigio)
Parmigiano- Reggiano cheese (3 to 4 shaved pieces per serving)
1/2 a cup of fresh Italian flat-leaf parsley, finely chopped for garnish

Directions:
Start by using a fork to prick 3 sets of holes into the sausage links on both sides. In a large saucepot with a tight-fitting (glass) lid add the sausage links. Pour 1 cup of the chicken stock over the sausage. Turn the heat to medium, cover allowing the sausages to poach, in the broth, for 15 minutes. Transfer to a plate.

Preheat an indoor grill pan over medium-high heat. Arrange the links on the grill pan. Grill the sausages for 3 to 4 minutes per side. Transfer the links to cool before slicing them on the bias. Set aside.

In a preheated Dutch oven add over medium heat add olive oil and diced onions and crushed red pepper flakes, cook until onions are soft and translucent, 2 to 3 minutes. Once they’ve softened, add the diced peppers and zucchini, Kosher salt, fresh ground black pepper, and dried oregano, frequently stirring, cook for another 5 to 7 minutes. Add the sliced garlic and cook for 1 minute more.

Next, add the wine, bring up to a bubble before adding the sliced grilled sausage, fire-roasted tomatoes, and a quart of chicken stock, occasionally stirring, simmer for 10 to 12 minutes.

In a large pot of boiling salted water drop the pasta. Cook until al dente, around 10 to 12 minutes.

Drain the pasta really well. Add the hot pasta in the bottom of a serving bowl(s). Ladle the delicious sausage and zucchini over top. Include a ladle of the broth too. Using a vegetable peeler, add shaving of the Parmigiano-Reggiano cheese over the top of each serving. Finally, garnish with the parsley. This is my Rigatoni With Sweet Italian Sausage And Zucchini.

 

Advertisements
Leave a comment »

Chunky-Style Guacamole

 

Guacamole (1)

Guacamole (7)

Guacamole (4)

Cilantro

Guacamole (13)

Guacamole (14)

Guacamole (8)

Guacamole (10)

Guacamole (7)

Guacamole (6)

Guacamole (9)

Guacamole (11)

Guacamole (12)

Guacamole (6)

Guacamole (1)

 

 

Prep Time: 10 minutes
Yields: 4 servings

Ingredients:
4 ripe Haas avocados, halved and pit removed (large dice)
1 Fresno chili, seeded and minced (substitute jalapeno)
1/4 cup finely diced red onion
2 tablespoons finely chopped cilantro leaves
1/4 cup of fresh salsa, mild, medium, or hot, (substitute 1/3 cup seeded plum tomatoes, fine dice)
1 lime, juiced
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
Using a paring knife make slits in the flesh making sure not to go the way through the skin. I make a crisscross pattern and then scoop the flesh out with a spoon. Toss the chunks of avocado into a large mixing bowl. Add Kosher salt and black pepper. Next, add the diced onion, minced Fresno chili, cilantro, and lime juice. Using a hand-held sieve, remove as much of the liquid from the salsa as possible then go ahead and add that to the rest of the ingredients. Gently mix to combine.

Place a piece of plastic wrap directly on top (keeping air out) of the guacamole. This will prevent the avocados from oxidizing and turning the guacamole brown.

This is my Chunky Guacamole.

Leave a comment »

Bella Collina

imgres images47739301photo

On the west side of Orlando, 15920 County Rd 455 Montverde, Fl. 34756, lies a resort like no other I’ve seen. I was able to get a few pictures to show you, but they really don’t do any justice to what their website can do. It’s a moving video of the grounds that’s just breathtaking. For more information visit their website at  www.bellacollina.com

Leave a comment »

%d bloggers like this: