Let's Dish With Linda Lou

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

Pappardelle With Sausage And Mozzarella

on March 4, 2016

2016-03-03 17.21.20

2016-03-03 17.20.51

Pappardelle is my favorite pasta. The long thick ribbons of pasta allows the sauce to adhere really well. Adding fresh ingredients to compliment the pasta is super important. This dish is one that very easy and doesn’t take long to make. Precooking the sausage is key. Let me explain.

I take a large saute pan and add to it a 1/2 a cup of unsalted chicken stock. I take a fork and prick holes into each of the links on both side, about 3 per side. Then I place the links down into the chicken stock. I place the lid on and turn the heat to medium. The sausage will begin to steam and poach in the broth. This will take a good 15 minutes. Then I turn the heat off and let them steep in the hot broth for another 5 minutes. I remove all the sausage links from the pan and set them onto a plate until I’m ready to grill them. While I’m precooking my sausages, I take that time to prep all the vegetables I’m going to need for this dish

2016-03-03 16.46.03

Yields: 6 servings
Prep Time: 15 minutes ( allowing for the prep of the veggies as well as the precooking                           of the sausage as posted above).

Equipment: A Rondeau pan, indoor grill pan
Cook Time: 30 minutes (includes the grilling time of the sausage links)

Ingredients:
2- 16.2 ounce packages of Flora Pasta
10 sweet Italian sausage links – 2 pounds, grilled and sliced
2 tablespoons of olive oil
2 tablespoons of crushed red pepper flakes (optional)
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon black pepper
4 minced garlic cloves
2 cleaned and thinly sliced leeks
1/2 a red finely diced onion
1/2 each red, yellow, and orange bell pepper finely diced
3 cups of unsalted chicken stock
1-1/2 cups of Pino Grigio
1 cup of pasta cooking liquid
8 ounces of fresh diced buffalo mozzarella
2 tablespoons of freshly chopped Italian parsley
3 tablespoons of E.V.O.O.
6-8 fresh basil leaves

Directions:
Once the precooking of the sausage is finished (explained in the first paragraph) along with the prep of the vegetables. That is of course preparing  of the leeks, red onions, garlic, and sweet bell peppers, it’s time to grill off the sausage links. Using an indoor grill pan, on med high heat. Place all the links on the grill. You just want to get those beautiful grill marks on all sides of the links. This takes about (time may vary) 3 minutes per side. Remove them from the grill and carefully slice on the bias. Set them on a plate until it’s time to add them to the pan.

For the vegetables, I start with the sliced leeks in a large deep sided saute pan, with a lid, called a Rondeau pan. This pan will allow me to saute the veggies yet I’ll still be able to add the pasta in, and toss easily, with the other ingredients.

On med heat, start sauteing the leeks in some olive oil, Kosher salt, black pepper, and crushed red pepper flakes. Saute the leeks until they just start to soften, about 2-3 minutes. On the back burner, have a pot of salted boiling water, on stand-by ready for the pasta.

To the softened leeks, add in all the other veggies, diced red onions, minced garlic, and diced bell peppers. Again, seasoning as we go, another light sprinkling of Kosher salt. Stir all these ingredients together and  again continue to saute for another 2-3 minutes.

At this point, you want to add in the sliced grilled Italian sausage and dried oregano to the pan. Stirring all the ingredients together. Next, you want to add in the liquids, to the pan, that will be the sauce for this dish. Keeping the heat at medium, add the unsalted chicken stock and Pino Grigio. Let this come up to a boil, then turn down to a simmer. While all this is simmering, throw the pasta into the water. You want to cook the pasta to just before the al dente point. Reserve back a cup of pasta cooking liquid.  Remember, the pasta will continue to cook when it’s added to the sauce and other ingredients in the pan. Once the pasta has been added, then add a cup of the pasta cooking liquid, gently tossed through turn the heat off. The pasta will have absorbed most if not all of the wine and chicken stock.

To serve, I like to plate this dish on 2 large serving platters where everyone can help themselves, “family style”. To finish I top with fresh mozzarella, freshly chopped Italian parsley, whole basil leaves and a generous drizzle of good E.V.O.O..


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