Pasta with Hot Sausage, Basil, and Mustard

Pasta with Hot Sausage, Basil, and Mustard

Ingredients:

• > ½ lb penne

• 1 Tbsp olive oil

• ½ white onion, diced

• 2 cloves of garlic, minced

• 1 lb ground Italian sausage (hot)

• ¾ cup pinot grigio

• ¾ cup heavy cream

• 2 Tbsp dijon mustard

• 1 Tbsp stone ground mustard

• Pinch of crushed red pepper

• ⅓ cup dried basil

• ¼ cup grated parmesan

Directions:

1. Cook the penne until al dente, then drain.

2. Meanwhile, heat olive oil in a heavy bottom pot over medium-high heat.  Sauté onion for 2 minutes.

3. Add garlic and sausage.  Cook until sausage is browned.

4. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 10-15 minutes.

1. Add the cream, mustard, crushed red pepper, and basil and simmer for 6-8 minutes.

2. At the end of simmering, add parmesan to thicken the sauce.

3. Remove the pot from the heat, add the pasta, and toss to coat.

4. Serve immediately.

Brown butter and sage pasta (with butternut squash and pancetta)

This recipe has some really classic fall flavors all put together into one dynamic and flavorful dish. I rarely have time to make the pasta homemade, so instead I buy fresh store bought pasta (in the refrigerated section) and it turns out delicious. I’ve even made a version using butternut squash ravioli  (seasonal at Aldi) with the same sauce and it’s great too! Enjoy 

Brown butter and sage pasta (with butternut squash and pancetta)

Ingredients:

• Fresh strozzapreti or bucatini or fusilli (or store bought fresh pasta works too)

• 4 large eggs

• 3 cups sifted flour

• 1 Tbsp water

• 1 tsp salt

• 2 Tbsp Kosher salt

• Butternut squash

• 4 Tbsp butter

• 2 oz olive oil

• 1 cup grated parmigiano

• ½ lb pancetta

• Sage

• Balsamic glaze

Directions:

1. Place flour and salt in mixer bowl. Attach flat beater. Turn to speed 2 and gradually add eggs and 1 Tbsp water. Mix for 30 seconds.

2. Stop the mixer and exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes.

3. Let dough rest for 20 minutes.

4. Preheat oven to 400°F.

5. Pick sage leaves from stem. Set aside.

6. Dice pancetta into ¼ inch dice. Set aside.

7. Peel and seed squash. Dice into ½ inch cubes.

8. Line sheet tray with aluminum foil. Place diced squash on aluminum foil lined sheet tray and drizzle with half of the olive oil (1 oz) and season with salt and pepper.

9. Place in oven and bake for 15-20 minutes or until cooked to your liking. Once done, remove and set aside.

10. Remove dough from bowl and place on a clean surface.

11. Dough may appear crumbly. Hand knead for 30 seconds to 1 minute or until dough is smooth, pliable and holds together in a ball.

12. Form walnut-sized pieces and extrude pasta into desired shape (bucatini- speed 10). Separate and dry as desired.

13. Fill 6 qt. pot ⅔ of the way with water. Heat water over high heat, bring to a rolling boil.

14. Heat remaining olive oil (1 oz) in a medium sauté pan over medium heat. Add the diced pancetta and cook over medium heat, stirring often until crispy (6-10 minutes depending on size of the dice). Once pancetta is crispy, place in a bowl and set aside.

15. In same pan, heat butter over medium heat. Stir or swirl occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to swirl pan throughout the cooking process. The color of the butter will change from yellow to tan to golden brown. The butter is ready when you smell the nutty aroma. Turn off heat.

16. Add sage, pancetta, and squash to brown butter.

17. Add 2 Tbsp of Kosher salt to boiling water.

18. Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

19. Cook pasta ~3 minutes or until desired al dente.

20. Strain pasta (save a little pasta water, you may need it for the sauce) and add noodles to the sauce.

21. If pasta appears to be dry, you may add a few Tbsp of pasta water.

22. Add salt and pepper to taste.

23. Transfer to pasta dish and garnish with parmigiano and balsamic glaze.

Sausage Potato Soup

Sausage Potato Soup

Ingredients

Seasonings

• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon mustard powder
• ¼ teaspoon pepper

Soup

• 1 lb. ground Italian sausage hot or mild
• 2 tablespoons butter
• 1 yellow onion diced
• ½ cup diced carrots
• 2 ribs celery diced
• 3 cloves garlic minced
• 3 tablespoons flour
• 1 teaspoon soy Sauce
• 1 teaspoon hot sauce
• 5 cups chicken broth
• 1 cup heavy cream
• 1 ¼ lbs. red potatoes about 6 small potatoes
• 2 cups shredded cheddar cheese optional

To Garnish

• Red pepper flakes
• Fresh Parsley

Instructions

• Cook and crumble the sausage in a large skillet over medium heat on the stove top. Add the onions, carrots, celery, and garlic halfway through cooking.  Once the sausage is cooked through and the vegetables are softened, drain grease well and transfer it to the Crock Pot.
• Add all remaining ingredients to the Crock Potexcept the heavy cream and cheddar cheese.
• Cook on low for 6 hours or on high for 4.
• Reduce heat to warm and slowly stir in the heavy cream until combined. Turn heat off. 
• If desired, sprinkle in the cheese and stir until combined, then serve.

Pan Seared Steak with Blue Cheese Butter

Pan Seared Steak with Blue Cheese Butter

Ingredients

• 1 stick unsalted butter, softened
• 1/4 cup Blue Cheese, crumbled
• 1 tablespoon chopped parsley
• Salt and ground black pepper to taste
• 4 (1 1/2-inch) filet mignons, brought to room temperature
• 1 tablespoon olive oil
• 2 garlic cloves, peeled
• 2 rosemary sprigs
• 2 thyme sprigs

Instructions

• Preheat the oven to 400 degrees Fahrenheit 
• In a small bowl, mix together the butter, blue cheese and chopped parsley. Mix well to combine. Reserve.
• Liberally season the steak with salt and ground black pepper. 
• Heat a cast iron or stainless steel skillet over medium high heat until hot.  Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks.
• Sear the steak for 3 minutes per side flipping once. 
• Once seared on both sides, add the garlic cloves, thyme and rosemary. Place in the oven and cook for 3 minutes. Carefully remove the skillet from the oven (it is hot) and divide the blue cheese butter among the 4 steaks. 
• Return to the oven and cook for 1 - 2 additional minutes or until desired temperature. 110°F for rare, 120°F for medium rare, 130°F for medium, 145°F for medium well and 150°F for well done.
• Remove from the oven and tent with aluminum foil. Let the meat rest for 5 to 10 minutes.