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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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Pappardelle With Sausage And Mozzarella

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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

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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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Rigatoni With Sweet Italian Chicken Sausage

Rigatoni With Sweet Italian Chicken Sausage

This dish is so delicious, the chicken sausage is cooked to perfection and combined with Pinot Grigio and a rainbow of sweet bell peppers brings this dish to a whole new level of flavor. Link below.

 

Rigatoni With Sweet Italian Chicken Sausage

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