Let's Dish With Linda Lou

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Sweet Italian Sausage And Cavatelli Soup

2020-08-14 16.15.41

Sweet Italian Sausage And Cavatelli Soup (2)

I’d first made this soup some time ago and found a couple of pictures of the finished dish. I’m not even sure how I came up with this soup. I just started throwing ingredients together and my Sweet Italian Sausage And Cavatelli Soup was born.

I just bought an inductions burner and I was super excited to try it out. I know it’s going to work perfectly when my sister and I film my next video. Anyway, I decided to make this soup while I had some time off from work.

We’re living in extraordinary times due to COVID-19. People are doing a lot more of grocery shopping and cooking at home, because of a shelter-in-place order, that said, many products, because of high demand, had limits placed on them or they weren’t readily available. I wasn’t able to find any Cavatelli pasta so I’m going to be substituting baby shells. I found the shape of the two kinds of pasta to be similar. Cavatelli pasta will be back on the grocery shelves soon enough so I’m keeping the name for this dish.

Whenever I make a soup using sausage, I like to cook the sausage separately then incorporate it into the soup. This makes what I call a clean broth. By cooking the sausage separately and leaving all the grease with the pan I believe makes a big difference in the finished soup.

Sweet Italian Sausage, And Cavatelli Soup

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Onions

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Spinach

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diced roma tomatoes

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Olive Oil

Thyme

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Rosemary-1Rosemary (2)

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diced roma tomatoes

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Flat Leaf Italian Parsley

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Sweet Italian Sausage, And Cavatelli Soup

Sweet Italian Sausage And Cavatelli Soup (2)

Homemade Croutons

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, 1 (12-inch) sauté pan, chef’s knife, mesh sieve, 1 (6-quart) stockpot, colander, large slotted spoon

Tip:  The night before, place the frozen spinach in a mesh sieve over a bowl to drain. You could also use the defrost setting on your microwave the thaw out the spinach.

Ingredients:
2 tablespoons of olive oil
1 pound of sweet Italian sausage, casings removed (substitute a hot variety)
1 sprig of fresh rosemary
1 head of green cabbage, cored and quartered
1 1/2 cups of carrots, 1-inch dice
1 large onion, diced, 1-inch dice
3 ribs of celery, 1-inch dice, include leafy tops
1 Fresno Chili, seeded and minced
1 fresh bay leaf, substitute dried
3 cloves of garlic minced
1 cup of diced Roma tomatoes
1 (10-ounce) package of frozen spinach, thawed and drained (squeeze all excess water from the spinach)
1 quart of chicken stock, unsalted
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of fresh thyme leaves, finely chopped
1 1/2 cups of Cavatelli pasta (substituting baby shells)
Italian flat-leaf parsley for garnish
Freshly grated Parmigiano-Reggiano cheese

Directions:
Begin by dicing and mincing all the vegetables. Drain and squeeze as much water from the thawed the spinach as possible.

Remove the casings from the sausage links. In a large sauté pan over medium heat add olive oil and sausage. Using a wooden spoon, break up the sausage and cook until sausage is no longer pink about 10 to 12 minutes. Using a slotted spoon, allowing as much grease as possible to stay with the pan, transfer to a bowl or plate lined with a paper towel, set aside.

In a preheated Dutch oven over medium-high heat add olive, diced onions, and red pepper flakes. Add the diced carrots, celery, bay leaf, Kosher salt, fresh ground black pepper, and fresh finely chopped thyme. Stirring, frequently, cook for 5 to 7 minutes. Add the minced garlic, cook for 1 minute more.

Next, add the cooked sausage, cabbage, and diced tomatoes. Add the chicken stock, bring up to a boil, reduce the heat to low, cover and simmer, stirring occasionally,  for 40 minutes.

After 30 minutes, remove the cover, taste for seasoning (add salt if needed). Add the Cavatelli pasta, stir to combine. Continue cooking for another 10 minutes before adding the spinach, again stir to combine. Turn the heat off, and serve.

Ladle a good helping into a porcelain soup bowl. Add fresh parsley, freshly grated Parmigiano-Reggiano cheese, and Homemade Ciabatta Croutons. This is my Sweet Italian Sausage And Cavatelli Soup.

My Hanging Organic Herb Garden And Summertime Flowers

Homemade Ciabatta Croutons

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Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, I agree.

Meatloaf Withh Sundried Tomatoes (2)

Meatloaf Withh Sundried Tomatoes (1)

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Mac & Cheese (4)

Mac & Cheese (6)

Mac & Cheese (7)

Mac & Cheese (5)

Mascarpone Cheese

Mac & Cheese (2)

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Mac & Cheese (8)

Mac & Cheese (3)

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White Cheddar Mac & Cheese (3)

Flat Leaf Italian Parsley

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White Cheddar Mac & Cheese (1)

Homestyle Mac & Cheese

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

 

 

 

Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 minutes
Yields: 6 to 8 servings
Equipment: 9 x 13 baking dish, 2 (6-quart) saucepots, whisk

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces (4 cups) Gruyère cheese, freshly grated
8 ounces (2 cups) white cheddar, freshly grated
4 ounces Mascarpone, room temperature
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
1/2 cup of Parmigiano-Reggiano cheese, shredded for garnish on top
1/2 teaspoon nutmeg, freshly grated
1 tablespoon freshly ground black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/2 cup of Italian flat-leaf parsley, finely chopped (reserve 1/4 cup for breadcrumbs)

Directions:
Preheat oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6 to 8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1 to 2 minutes. Add the Kosher salt, fresh ground black pepper, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, add the Mascarpone first, stir to combine. Next, add the grated Gruyére, white Cheddar, and Parmigiano-Reggiano cheese, again stir to combine. Add the cooked macaroni, 1/4 cup of Italian flat-leaf parsley, mix to combine. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika, remaining Italian flat-leaf parsley, toss to coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30 to 35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and Italian flat-leaf parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

Meatloaf With Sundried Tomatoes

 

 

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Homemade Tamale Pie

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My HomemadeTamale Pie is a combination of cheesy ground pork-topped cornbread and it’s to die for. I add a few secret ingredients to the store-bought cornbread mix that sends this dish over the top.

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Sour Cream And Ricotta Cheese

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Stuffing (2)

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (12-inch) cast-iron skillet, 1 (12-inch) sauté pan, large mixing bowl, aluminum foil, chef’s knife

Ingredients:
2 1/2 pounds of ground pork (substitute ground beef)
1 (15-ounce) box of Krusteaz honey cornbread
1 large egg, room temperature
1/2 cup (4 ounces) of sour cream, room temperature
1/4 cup (2 ounces) of whole milk ricotta cheese, room temperature
3/4 cup cream-style corn
3/4 cup enchilada sauce
1 tablespoon olive oil
1 cup onions, small dice
3 cloves of garlic, minced
1 tablespoon plus 1 teaspoon of chili powder
1 1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
7 tablespoons of RO*TEL, drained
1/4 cup beef stock, unsalted
2 cups of shredded cheese, Mexican blend and/or Colby Jack
1/2 cup of green onions, (white and green parts) thinly sliced, on the bias, for garnish

Directions:
Preheat oven to 400-degrees F.
First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained RO*TEL, (tomatoes with green chilies), cream corn, ricotta cheese, and sour cream mix to combine. Next, add in the dry ingredients from the box. Add the dry ingredients to the wet, mix until just combined. Do not overmix. Pour the batter into the cast-iron skillet. Bake for 20 minutes.

While the cornbread is in the oven baking, start the filling for the tamale pie.

In a large sauté pan, over medium-high heat add olive oil with diced onions. Stirring frequently, cook the onions for about 3 to 4 or until soft and translucent. Add minced garlic, stir, cook for 1 minute more.

Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Stirring frequently, cook the ground pork, onions, and spices for 10 minutes, or until meat is no longer pink, about 6 minutes. To the meat mixture, add the remaining 4 tablespoons of the drained RO*TEL and beef stock, stir to combine. Simmer over medium heat, stirring occasionally, for another 15 minutes or until all the liquid evaporates. Drain fat, transfer meat mixture to a large mixing bowl. Set aside.

Take the cornbread (in the skillet) out of the oven. Using a fork, poke holes all over the top of the cornbread. Add 3/4 cup of enchilada sauce. Spread evenly over the top. Letting the sauce seep down into the cornbread. Generously top with shredded cheese.

Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Tightly cover the skillet. Bake for 20 minutes.

Switch oven to broil, remove the foil, broil for 5 minutes until cheese is golden brown. Remove the skillet from the oven and let rest for about 15 minutes to set. Garnish with green onions.

Guacamole, Chunky-Style

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