Oh pasta, how I love thee.
Monday, May 17th, 2010
Nothing beats a lovely pasta dish after a hard day’s work. It’s a quick and easy dish anyone can whip up in thirty minutes. I usually make a pasta with a red sauce but I decided to mix things up and try one of Martha’s recipe from her “Everyday Food: Great Fast Food” cookbook. It has about 250 recipes broken up groups of the four seasons using different cooking techniques during different times of the year. I grabbed a copy at my local Costco a while back and it’s been sitting there collecting dust.
The particular recipe I had my eye on tonight was Linguine with Sausage and Peppers. I don’t know why but I love linguine pasta. Maybe that’s the Asian side in me coming out or something. Who knows but those flat long pieces of pasta are delish! I will tell you that I was a little hesitant of this recipe because of it’s lack of use of olive oil. Instead, they called for butter. I’ve never used butter in my pasta but I thought I’d give it a try. The outcome? A delicious dish!
Linguine with Sausage and Peppers
by Martha Stewart from Everyday Food: Great Fast Food
Serves 6
Tools needed:
- 8 quart pot
Ingredients:
- Course salt and fresh ground pepper
- 1 pound linguine
- 1 pound turkey sausage casings removed (I used spicy italian)
- 6 garlic cloves thinly sliced
- 4 yellow or red bell peppers, ribs and seed removed, thinly sliced
- 4 tablespoons butter
- 4 cups of arugula torn
Preparation:
1. In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 1/2 cups of pasta water; return the pasta to the pot.
2. Meanwhile, *cook the sausage and 2 tablespoons water in a large covered nonstick skillet over medium until the fat renders., about 5 minutes. Uncover; raise the heat to medium-high. Brown the sausage, breaking it up iwth a spoon, about 7 minutes.
3. Add the garlic, bell peppers, and 1/4 cup of reserved pasta water; cook until the peppers soften, about 6 minutes. Add 3/4 cup of pasta water and the butter; swirl to combine.
4. Transfer to the pot. Add the arugula; season with coarse salt and ground pepper. Toss; add more pasta water as desired. Serve immediately.
5. Give yourself a pat on the back and enjoy this delicious meal you just prepared.
*I didn’t cook my sausage in water. I just cooked in in the pan over medium heat and followed the rest of the recipe.
