Let's Dish With Linda Lou

Where You Taste The Love

Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs

Roasted Red Pepper Alfredo With Sweet Italian Sausage (1)

This dish puts a bold and delicious spin on Alfredo sauce. It’s my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs. In the past, I’ve made this dish with broccoli florets, today I’ve made it using fresh herbs. My recipe below is using fresh herbs and giving you the option to add broccoli.

This dish can also be done meat-free.

Roasted Red Pepper Alfredo With Sweet Italian Sausage (34)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (35)

2019-07-26-13.13.57-1

Flat Leaf Italian Parsley

Sweet Basil (2)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (27)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (2)

Piquillo Peppers (2)

Piquillo Peppers (1)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (14)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (5)

Chicken Broth

Sweet Italian Sausage (2)

Sweet Italian Sausage (3)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (11)

2017-11-30-12.28.30-1

Roasted Red Pepper Alfredo With Sweet Italian Sausage (12)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (13)

2016-03-03-16-34-59

2016-05-01-17-06-24

2016-05-01-17-11-41

2019-06-08 23.12.59

Mascarpone Cheese

2017-12-04-16-46-32

2015-05-01-14-19-19

Photo Jul 29, 11 44 02 AM

Roasted Red Pepper Alfredo With Sweet Italian Sausage (15)

IMG_3457

Roasted Red Pepper Alfredo With Sweet Italian Sausage (20)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (21)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (19)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (20)

Bechamel Sauce

Roasted Red Pepper Alfredo With Sweet Italian Sausage (23)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (24)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (25)

2016-05-27-17-39-01

2014-11-30-17-24-02

Roasted Red Pepper Alfredo With Sweet Italian Sausage (28)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (30)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (27)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (31)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (34)

Below are side by side pictures using broccoli florets or just using fresh herbs, both are delicious.

Roasted Red Pepper Fettuccine Alfredo With Italian Sausage And Broccoli

Roasted Red Pepper Alfredo With Sweet Italian Sausage (35)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (1)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (36)

 

 

 

 

Prep Time: 5 minutes
Cook Time: 30 to 35 minutes (Includes cooking sausage and sauce. Pasta and sauce cook at the same time.)
Total Cook Time: 40 minutes
Yields: 4 servings
Equipment: indoor grill pan, large deep-sided frying pan (*rondeau), 1 (10-cup) food processor, 1 (6-quart) stockpot, 1 mini food processor

Ingredients:
1 pound Fettuccine, al dente
1 pound sweet Italian sausage, grilled and sliced on the bias
3 cups chicken broth, unsalted
1 (12-ounce) jar Piquillo peppers, puréed (substitute sweet roasted red peppers)
4 ounces Mascarpone cheese, room temperature
2 cups Parmigiano-Reggiano cheese, freshly grated
1 garlic clove, freshly grated
2 1/2 cups heavy cream, cold
1 stick (8 tablespoons) of butter, unsalted
1 teaspoon of smoked paprika
1/4 teaspoon of nutmeg, freshly grated
1 teaspoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups completely thawed frozen broccoli florets (optional)
2 tablespoons basil, finely chopped
2 tablespoons of flat-leaf Italian parsley, finely chopped

Directions For Sausage:
Using a fork, prick the sausage links, through the casing, three times on both sides. In a pot with a glass lid. Add 3 cups of unsalted chicken broth. Turn the heat to medium, add the sausage links to the pot. Place the lid on and bring up to a boil reduce to a simmer. Cook for 12 to 15 minutes or until sausage is no longer pink and cooked through.

Remove the links from the cooking liquid and transfer to a plate, set aside. Preheat indoor grill pan, settings on both front and back burners to medium-high. Grill the sausage links 2 to 3 minutes per side to get nice grill marks. Again transfer the grilled sausage links to a plate. Next, slice the sausage links on the bias, transfer to a plate, cover with foil to keep warm.

In a large stockpot of boiling salted water drop the Fettuccine. When pasta is al dente, 8 to 10 minutes; drain.

In the meantime, in a large *rondeau, over medium-low heat, melt the butter into the cream, simmer for 2 to 3 minutes. Add Kosher salt, fresh ground black pepper, smoked paprika, freshly grated nutmeg, and freshly grated garlic, continuing to whisk.

Add the Mascarpone, continue to whisk, simmer until the sauce thickens, 3 to 5 minutes. Next, switch to a spoon, add the Piquillo pepper purée, and grated Parmigiano-Reggiano cheese, stir to combine. Finally, add the sliced Italian sausage, stir through. If you’re choosing to add the broccoli florets add them at this point and stir to combine.

Add the pasta to the sauce, tossing until all the pasta is coated. Finally, add in the chopped herbs, toss to combine. There you have it my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs.

Serve hot.

Note: If you should need to thin the sauce out, add a ladle of the pasta water and toss.
Note: If using thawed frozen broccoli florets, place them onto a plate lined with a paper towel to allow any or all excess water to drain. Using another sheet to pat the florets dry before adding to the sauce.

*Rondeau: A rondeau is sometimes called a brazier or braiser, this wide, somewhat shallow pan similar to a stockpot or Dutch oven but not nearly as deep.

Leave a comment »

Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta

 

2017-11-30 15.09.32

My recipe for Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta is one that brings bold flavors and comfort food together. Isn’t that really what you want to achieve in any dish? There are three components to this dish. Let me explain/show you how I pull this all together.

2017-11-30 12.03.47

2017-11-30 12.03.59

2015-12-18-10-39-11

2017-11-30 12.05.33

2017-11-30-12.05.41-1

2017-11-30 12.22.38

Sweet Italian Sausage (4)

2017-11-30-12.28.30-1

Sweet Italian Sausage (5)

2017-11-30 12.39.37

2017-11-30 13.31.24

Mascarpone Cheese

2016-05-01-17-06-24

2016-05-01-17-11-41

Photo Nov 30, 2 29 30 PM

2015-12-18-10-39-11

2017-11-30-12.03.59-1

2019-07-26 13.05.36

2017-11-30 14.26.47

Photo Nov 30, 3 06 46 PM

2020-04-29 18.22.36

2014-01-09-09-58-50

2019-02-03 12.20.30

Red Onion

2017-11-30 14.04.45

2017-11-30 14.04.50

Photo Nov 30, 2 33 45 PM

2017-11-30 14.46.29

2017-11-30 14.46.31

Flat Leaf Italian Parsley

2015-03-09-11-41-44

2017-11-30 15.09.32

 

 

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 to 8 servings
Equipment: 2 sheet pans, 1 large saucepan, indoor grill pan, grill-pan

Ingredients:
2 pounds (10 links) of sweet Italian sausage, grilled and sliced on the bias
1 1/2 cups of chicken stock (or broth), unsalted
2 cups of zucchini, 1-inch dice
1 red bell pepper, seeded and 1-inch dice
1 yellow bell pepper, seeded and 1-inch dice
1 orange bell pepper, seeded and 1-inch dice
1 red onion, diced
5 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon Kosher salt
1/2 cup olive oil
1 teaspoon freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
Creamy Polenta (recipe below)

Directions For the Sausage:
In a large saucepan with a tight-fitting lid, add 1 1/2 cups of chicken stock. Using a fork, prick all the sausage links on both sides (3 sets on each side) for faster cooking.  Turn the heat to medium-high, place add the links to the saucepan, and cover. Bring the chicken stock up to a boil, reduce the heat, and simmer, poaching for about 10 minutes, turning them once halfway through the process. Transfer the sausage links onto a plate lined with a paper towel to absorb any excess liquid.

Preheat an indoor grill pan over medium-high heat. Arrange the links placing a grill-press on top. Grill the sausages for 3 to 5 minutes per side. You may need to do this in two batches. Once the links all have nice grill marks, transfer to a cutting board and slice on the bias. Set aside.

Directions:
Preheat oven to 450-degrees F.
Place the vegetables, minced garlic, oregano, and salt and pepper into a large bowl. Toss to combine. Pour the vegetables onto two sheet pans, spread out evenly into one layer ( this way they will roast and not steam!). Roast for 30 to 40 minutes, tossing occasionally until the vegetables are tender and begin to brown.

Adjust oven temperature to 350-degrees F.
Add the slices of grilled Italian sausage, to the pans, with the roasted veggies, and bake for an additional 10 minutes.

Ingredients For Creamy Parmesan Polenta:
3 cups of chicken stock, unsalted
3 cups half-and-half
1 tablespoon of garlic, freshly grated
1 1/2 cups stone-ground cornmeal
1 tablespoon of Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of Mascarpone cheese, room temperature
1/2 cups Parmesan cheese, freshly grated
3 tablespoons of room temperature unsalted butter, diced

Directions For Creamy Polenta:
Combine the chicken stock, half-and-half, and garlic in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking continuously to make sure there are no lumps.

Switch to a wooden spoon, add 1 tablespoon and 2 teaspoons pepper, and simmer over very low heat for 5 to 10 minutes, stirring constantly, until thick. (cooking time may vary slightly). Make sure to scrape the bottom of the pan thoroughly while stirring. Off the heat add the Mascarpone, Parmesan cheese, and butter. Taste for seasoning.

Transfer all veggies and sausage to a large bowl, add Italian flat-leaf parsley and toss. Serve over hot creamy Polenta. There you have it my Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta.

Leave a comment »

Stuffing Muffins

 

2016-11-24-07-26-51

My Stuffing Muffins are a twist on a traditional dish. Family and friends are always amazed when they see these on the table.

2017-12-23-09-27-161

2017-12-23-08-49-05

2017-12-23-08-53-58

2017-12-23-08-55-47

2017-12-23-08-57-03

2017-12-23-09-16-16

2017-12-23-09-24-481

2017-12-23-09-28-141

2017-12-23-10-05-401

Onions

Stuffing (2)

Photo May 29, 8 05 39 AM

2015-09-28-04-31-32.jpg

2015-11-27-08-58-18

2016-05-27-16-18-32

Stuffing (5)

2017-12-24-09-38-01

2017-12-24-09-25-391

2017-12-24-09-30-06

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Rosemary

Rosemary (2)

Fresh Rosemary (1)

Sage

Sage (2)

sage

thyme (1).jpg

thyme (2)

2014-08-07-12-36-46

2017-12-23-09-27-161

2019-07-26 13.02.04

2016-05-01-17-06-24

2016-05-01-17-11-41

2020-04-29 18.22.36

2017-12-24-09-35-53

2017-12-24-09-40-04 (1)

2017-12-24-09-40-34

2017-12-24-09-41-40

2017-12-24-09-50-27

2015-12-18-10-39-11

2020-02-16 05.17.55

2020-02-16 05.17.52

2016-11-24-07-26-51 (1)

 

 

 

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12 muffins
Equipment: 1 (12-inch) sauté pan, 1 (12-cup) muffin-tin pan, 1 small mixing bowl, 2 medium-size mixing bowls, 1 large mixing bowl, chef’s knife, large ice cream scoop, mini food processor, rubber spatula

Ingredients:
1 pound of sweet Italian sausage, casings removed
2 tablespoon of olive oil
1 stick of butter, unsalted
4 ribs of celery, diced
1 sweet onion, chopped
1/2 cup of golden raisins
2 tablespoon poultry seasoning
1 teaspoon of dried oregano
3 large eggs, beaten (cage-free)
3/4 cup of Parmesan cheese, freshly grated
1-quart of chicken stock, unsalted
1 sprig plus 1 tablespoon of fresh rosemary leaves, roughly chopped
2 tablespoons fresh sage leaves, roughly chopped
1 tablespoon of fresh thyme, roughly chopped
1/4 cup of Italian flat-leaf parsley, roughly chopped
1 tablespoon plus 1 teaspoon of Kosher salt
1 teaspoon plus 1/2 teaspoon of freshly ground black pepper
8 cups of Ciabatta bread, cubed
1-quart of chicken stock, unsalted

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside to cool.

Directions:
Adjust oven temperature to 375-degrees F.
Start by spraying a muffin-tin pan with a buttered flavored non-stick cooking spray.

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, 1 sprig of rosemary, and sausage. Using a wooden spoon break the sausage apart and cook until no longer pink and brown, about 10 to 15 minutes. Drain the excess fat completely, transfer to a medium-size mixing bowl. Allow to cool and set aside.

In the same sautè pan over medium heat, add 1 tablespoon of olive oil and 4 tablespoons of butter. While the butter is melting add 1 tablespoon of freshly chopped sage leaves. Add the diced onions, and celery. Add Kosher salt, fresh ground black pepper, golden raisins, and poultry seasoning. Stirring frequently, cook for 5 to 6 minutes until the vegetables soften. Remove from the heat and allow to cool.

In a medium-size mixing bowl add the eggs, dried oregano, 1 teaspoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, 1 tablespoon of fresh chopped rosemary, 1 tablespoon sage leaves, thyme, and flat-leaf Italian parsley. Whisk to combine.

Add the cooled veggies and cooked sausage to the bowl containing the croutons. Using a rubber spatula, gently mix to combine. Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Gently continually stirring as you add the liquid. There will most likely be extra liquid in the bowl and will be absorbed during the baking process.

Using an ice cream scoop, scoop out a large helping, of the stuffing, into the muffin tins. Bake for 12 to 15 minutes or until set and crisp on top. Keep a close eye on them as they cook, time may vary slightly.

To serve, carefully remove the Stuffing Muffins arranging them on a large serving platter and serve hot or at room temperature.

Leave a comment »

%d bloggers like this: