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Let's Dish With Linda Lou

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

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle (2)

Sweet Italian Sausage, Mozzarella, and Basil Over Pappardelle

Great quality ingredients are what make this pasta dish so delicious. A good white wine, unsalted chicken stock, and the pasta cooking liquid are what pull the sauce together for this dish. It’s really just about keeping it simple.

Equipment: small saute pan with lid, indoor grill pan, 12 inch frying pan
Prep Time: 15 minutes
Cook Time 30 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients:
1 pound of sweet Italian sausage grilled and sliced
1 package Pappardelle pasta
8 ounces of fresh Mozzarella cubed
2 tablespoons of olive oil
1 leek cleaned and thinly sliced, about 1 cup
1/2 cup of finely diced red onion
3 cloves of minced garlic
1/4 cup each of red, yellow, and orange bell pepper finely diced
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds
1 cup white wine, Pino Grigio
1-1/2 cups of unsalted chicken stock
1 cup of fresh basil leaves
3 tablespoons of finely chopped flat leaf Italian parsley

Directions:
Prep all the vegetables first. Clean and slice the leeks, dice the other vegetables, mince the garlic cloves, and prep the herbs. Dice the fresh Mozzarella cheese.  Set all the veggies on a plate to the side.

To prepare the sausage, prick each of the links with a fork on each side. Place the links in a small saute pan , preheated to medium-high heat. Add half a cup of unsalted chicken stock and cover. Let the sausage links steam in the broth for about 10 minutes or until links are completely cooked, 150 degrees internal temperature. Remove from the pan and set on an indoor grill pan that’s been preheated to med- high heat. Let the links 2-1/2 minutes, per side, allowing for grilled markings Carefully remove the hot grill pan from the stove top. Finally, slice the links on a bias.

Have a large pot of boiling salted water ready to drop the pasta, on the back burner.

In a large frying pan, preheated to medium heat, add in the olive oil, fennel seeds, crushed red pepper flakes.  Add the sliced leeks to the pan. Stir the leeks around sauteing them until soft, about a minute or so. Next, add in the diced red onion and diced bell peppers. To the veggies, sprinkle in the Kosher salt and black pepper.Continue sauteing for around 3-5 minutes until all the veggies have softened. Finally, add in the minced garlic and stir through.

Add the white wine, unsalted chicken stock, and sliced cooked sausage back into the pan. Bring everything up to a boil, then reduce the heat to simmer and cook for another 10 minutes. This will allow the flavors from the liquids to marry with all the other ingredients.  While the pan is simmering, drop the pasta. Cook the pasta, to al dente, following the instructions on the package, usually about 10 minutes.

Once the pasta is just al dente, add the pasta to the pan with the sausage and vegetables. Toss the pasta through. The pasta may absorb most of the liquid. If this is the case, add in a ladle or two of the starchy pasta cooking liquid to the pan. Turn the heat off, and transfer to a large serving platter. Add the diced fresh mozzarella cheese, basil leaves, and finely chopped parsley.

Serve immediately.

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Sweet Italian Sausage, Mushroom, And Asparagus Strata

Sweet Italian Sausage, Mushroom, And Asparagus Strata.jpg

Strata just mean a layered casserole. They can be sweet or savory. I guess you could say it’s almost like a type of bread pudding. Anytime I’m looking for a recipe that will feed at least six people my Sweet Italian Sausage, Mushroom And Asparagus Strata is perfect. Not to mention, it’s comfort food in every sense of the word. Let’s start from the beginning…

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I like spinach to keep its beautiful green color, so I immediately remove the pan from the heat. Once the spinach wilts, toss in the chopped thawed asparagus. Remember this dish still has to go into the oven.

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Prep Time: 30 to 40 minutes (time includes the cooking of all the ingredients going into the Strata)
Cook Time: 45 to 55 minutes
Total Time: 1 hour 35 minutes
Yields: 6 servings
Equipment: 12-inch sautépan, 9 x 13 baking dish, 2 rimmed baking sheet pans,  1 medium-size mixing bowl, large mixing bowl, Chef’s knife

Ingredients:
unsalted butter for greasing the dish
2 tablespoons of olive oil
1 Fresno chili, seeded and minced
2 garlic cloves, minced
1 teaspoon of fresh thyme leaves
1 pint of sliced button mushrooms
1 tablespoon plus teaspoon Kosher salt
1 1/2 teaspoons fresh ground black pepper
1 pound of sweet Italian sausage
1 sprig of fresh rosemary leaves, chopped
1 teaspoon of fennel seeds
1 teaspoon of oregano
1 teaspoon dried thyme leaves
1 package of fresh spinach leaves
1 package of thawed frozen asparagus cut into 2-inch pieces
1 loaf of Ciabatta bread, cut into 1-1/2 inch cubes and toasted
Dozen large eggs, room temperature
2 cups whole milk, room temperature
1 cup of half-and-half, room temperature
4-ounces grated Gruyere cheese (2 tablespoons for the top)
4-ounces grated Fontina cheese (2 tablespoons for the top)
1/2 cup of Parmigiano- Reggiano cheese (reserve 1/4 cup for the top)

Directions:
Preheat oven to 300-degrees F.
Butter casserole dish for the Strata. Next cut the Ciabatta cubes up into 2-inch cubes, spread them out on sheet pans and bake for 20 minutes or until dry at 300 degrees. While the bread is in the oven start the filling.

On medium heat, add the olive oil to a large sautépan. Next, add the Fresno chili and garlic, sauté until fragrant, 1 to 2 minutes. Next, add the sliced mushrooms and thyme leaves. Sauté mushrooms for 5 minutes or until browned. Season with Kosher salt and pepper to taste.

To the pan, add the sweet Italian sausage. Using a wooden spoon, break the sausage up with a wooden spoon. Add the rosemary, fennel seeds, dried oregano, dried thyme, Kosher salt, and fresh ground pepper. Sauté until all the sausage is brown and cooked through, around 10 minutes. Next, add the fresh spinach leaves. Toss the leaves through until just wilted. Remove the pan from the heat. Add in the thawed chopped asparagus pieces and toss those through. Set the filling aside.

For the bread, I used a Ciabatta. Slice the Ciabatta then cut into 2-inch cubes. Place the cubes onto two rimmed sheet pans. Spread the cubes out into one even layer. Bake for 20 minutes or until bread cubes become dry and style-like. Let the bread cubes cool for 10 minutes.

Adjust oven temperature to 350-degrees F.

Start the custard by adding to medium-size mixing bowl the eggs, milk, grated cheeses, Kosher salt, and fresh ground black pepper, whisk until combined.

In another large mixing bowl add the sausage mixture and cooled bread cubes. Gently toss to combine. Pour the custard over the sausage and bread cubes.

Gently fold the ingredients with the custard. Allow the mixture to sit for around 10 minutes giving the bread cubes a chance to absorb the custard, or at least most of it. In the meantime, butter the baking dish really well. This will make it easier for the strata to come out later.

Mix this all through really well and let sit for around 10 minutes so the bread can absorb all that liquid, or at least most of it. In the meantime butter, a 9 x 13 baking dish really well. This will make it easier for the strata to come out later.

Mix this all through really well and let sit for around 10 minutes so the bread can absorb all that liquid, or at least most of it. In the meantime get a deep casserole dish and lightly butter it all over. This will make it easier for the strata to come out later.

After the 10 minutes, pour the mixture into the buttered baking dish and sprinkle the reserved cheese over the top. Drizzle (around a 1/4 cup) of olive oil all over the top to ensure the bread browns evenly.

Bake for 45 to 55 minutes or until you can see no more liquid coming up on the sides or up through the center. Once a wooden skewer comes out clean, the dish is done. The Strata should be nice and golden brown on the top.

Allow the Sweet Italian Sausage, Mushroom, And Asparagus Strata to rest for 20 minutes before cutting.

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