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Sweet Italian Sausage And Cavatelli Soup

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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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Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas

Today’s the day I’m cleaning out my refrigerator. I have quite a few eggs, ricotta cheese, Italian sausage, and part of orange bell pepper on hand so making a frittata just makes perfect sense.

I’m doing Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins.

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Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas (2)

Ricotta

eggs

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cheeses

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Chives (2)

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 24 frittatas
Equipment: 2 (12-cup) muffin tin pans, large mixing bowl, whisk, box grater, non-stick cooking spray, 1 (12-inch) sauté pan

Ingredients:
1 pound of sweet Italian sausage, casings removed
12 large eggs,
1 cup of ricotta cheese, room temperature
1/2 cup of half-and-half
1 1/2 cups of Truffle fontina cheese, freshly grated (reserve 1/2 cup)
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of freshly ground black pepper
1 (8-ounce) package of thawed (Birds Eye Steam Fresh) frozen asparagus, cut into 2-inch pieces sliced on the bias
1/4 cup of orange bell pepper, finely diced
2 tablespoons of fresh chives, finely minced
1 tablespoon of fresh thyme leaves, chopped

Directions:
Preheat oven to 350-degrees F.
Start by spraying both muffin tin pans with non-stick cooking spray.

In a large mixing bowl break a dozen eggs. Add ricotta, half-and-half, Kosher salt,  and fresh ground black pepper whisk to combine. Add freshly grated fontina cheese whisk to combine. Next, add the fresh chives, thyme, and asparagus, stir to combine. Set aside.

In a large sauté pan over medium-high heat add the sausage. Using a wooden spoon break up the sausage. Stirring occasionally, cook until no longer pink, 10 to 12 minutes. Add the finely diced bell pepper, stir to combine, cook for another 2 to 3 minutes.

Next, transfer the cooked sausage to a plate lined with a paper towel to drain. Set aside to cool for 10 minutes.

Combine the cooled sausage mixture with the egg mixture, stir to combine. Fill the muffin cup halfway with the frittata mixture. Sprinkle the reserved grated fontina evenly of the tops of each frittata. Bake until the eggs are just set, 15 to 20 minutes. Allow the Italian Sausage, Asparagus, Fontina Cheese Frittata Muffins to cool before running a rubber spatula around the outside of each one to ensure easy removal.

Transfer to a large serving platter. Serve warm or at room temperature.

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Roasted Italian Sausage And Grapes

Tuscan Style Roasted Sausage And Grapes (19)

Tuscan Style Roasted Sausage And Grapes (20)

Tuscan Style Roasted Sausage And Grapes (1)

A classic Italian combination is a slice of meat paired with fruit like prosciutto with melon or even figs. Roasted Italian Sausage And Grapes (seedless green, red, or both) is a roller coaster for your taste buds combining flavors and textures.

Seedless green or red grapes, when in season, are bursting with sweetness.

This dish is usually served with a loaf of crusty bread for dipping. I’m changing up the traditional Roasted Italian Sausage And Grapes. I’m going to be adding potatoes, a perfect accompaniment to this dish, a complete one-pot meal. Potatoes were a huge part of my mom’s recipes. I suppose this is where my English influence comes into play.  I’m not stopping there, for some added color and flavor, roasted sweet bell peppers, YUM!

There are a couple of different ways you can make this dish, you can choose to use half hot and half sweet Italian pork sausage, which’s traditional. You could even substitute Italian chicken sausage or Italian turkey sausage. I’m going to use the traditional sweet Italian (pork) sausage.

If you’ve never tried roasting grapes, well… you don’t know what you’re missing. They add amazing sweetness to this dish. The perfect harmony of savory and sweet flavors. Let’s get started.

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Onions and Peppers

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Rosemary

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Rosemary (2)

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Tuscan Style Roasted Sausage And Grapes (1)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: large 1 (11 x 13 x 2) baking dish

Ingredients:
2 packages (10 links) Sweet Italian sausage (substitute 1/2 hot and 1/2 sweet, Italian pork sausage, or Italian style turkey sausage)
1/2 cup olive oil
1 large red potatoes, cut in half
1 red bell pepper, julienned
1 yellow bell pepper, julienned
6 cups of seedless green grapes, halved
1 sweet onion, sliced thin
4 cloves garlic, minced
4 tablespoon dry Chianti (red wine)
1 quart plus a 1/4 cup chicken stock, unsalted
2 tablespoons Kosher salt
2 teaspoons of freshly ground black pepper
3 sprigs of fresh rosemary, plus 4 to 6 sprigs for individual servings, to garnish

Balsamic Glaze:
1/4 cup good balsamic vinegar
1/2 cup pan juices

Directions:
Note: Cooking Times may vary slightly. If any or a few of the potatoes are larger than most, cut the larger ones into quarters. The potatoes need to be similar in size.
First, slice the potatoes in half.
Add the halved potatoes into a large pot, cover the potatoes with cold water. On medium-high heat. Bring the potatoes up to a boil. Continue boiling the potatoes for 12 to 15 minutes, or until just fork-tender. They’ll finish cooking in the oven.

Note: Cooking times may vary slightly.
Using a fork prick each of the sausage links 3 times on each side. Pour 1 quart of unsalted chicken broth into a large saucepot, similar to the one in the picture above. Place the 10 sausage links into the pot (make sure the liquid covers the sausage links, add water if needed), turn the heat to medium, and cover. Parboil the sausages until grey throughout, about 12 to 15 minutes.

The parboiled sausages and potatoes should be done around the same time.

Preheat oven to 500-degrees F.
While the potatoes and sausages are on the stove being parboiled, prep the grapes, peppers, onion, and garlic placing them into a large mixing bowl. Add  1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and 1/4 cup of olive oil, tossing to coat with oil and seasoning.

Next, using tongs, transfer the sausage links to a plate lined with a paper towel. Drain the potatoes and transfer them back into the same pot. This will allow (because the pot is still very hot) any excess water to evaporate from the potatoes. Set the pot aside for a minute. Once the potatoes are free of any excess water, move onto the next step.

Place the potatoes into the baking dish first. Add 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and 1/4 cup of olive oil, toss to coat all the potatoes. Add the grapes, peppers, onions, and garlic mixture to the baking dish. Using a pair of tongs, place the Italian sausage links on top. Pour the chicken stock and red wine all over the top. Finally, place the 3 sprigs of rosemary on top.

Roast in the oven for 25 to 30 minutes. Turning the sausage links halfway through the cooking process. This allows for both sides to brown really well.

Remove the baking dish from the oven. Remove the rosemary sprigs. Using a ladle remove 1/2 cup of the cooking liquid from the bottom of the baking dish. Cover the baking dish to keep everything warm.

Directions For Balsamic Glaze:
Using a ladle, remove the cooking liquid from the bottom of the baking dish to a measuring cup. In a small saucepot, pour in the cooking liquid. Next, add the balsamic vinegar. Turn heat to medium-high, whisking occasionally, cook allowing the vinegar and juices to reduce and become thick and syrupy around 5 minutes.

Pour the Balsamic Glaze over the sausages and grapes. Garnish with fresh rosemary sprigs.

To serve: Place a large trivet on the table.
Bring the baking dish right to the table. Serve hot and family-style. There you have it my Roasted Italian Sausage And Grapes.

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