(Click each picture to make it larger)
Learn a few things in class, cook food, eat it, and amaze yourself. $50,000 pasta (tuition cost).
Equipment:
- Stock pot for cooking pasta, tomato concasse, and blanching broccoli
- High sided pot for sauce
Ingredients:
- Blanched Broccoli
- 8 roma tomatoes, use the concasse (click), Luke
- 1/2 onion, medium diced
- 4 ounces tomato paste, toasted
- 2 Italian Sausage, cut into medallions
- Fresh Oregano and Thyme
- Salt and Pepper to taste
- Extra virgin olive oil
- Crushed Red Pepper
- Pimenton Dulce (Spanish Paprika)
- Fontina Val D Aosta Cheese, grated
- Black olives (optional, added at the same time as the broccoli)
- Red wine for deglazing
- Butter!
Procedure:
- In the appropriate sauce pan you have chosen pour a small amount of olive oil in on high heat and braise the sausage and remove half way through cooking.
- Sweat the onions in the pot
- De glaze pan with white wine then add your tomatoes, tomato paste, salt, pepper, crushed red pepper, pimenton.
- Place the sausage back int he pot with the sauce, simmer on low heat for 45 minutes
- Taste your sauce then add a little more salt and pepper and add your fresh oregano and thyme
- Right before serving your sauce melt some butter in a separate pot (about 4 tbsp.) then stir it into the sauce
- Add your blanched broccoli
- Stir in your al dente penne pasta in order for the pasta to soak up the sauce
- Serve in a plate then add as much cheese as your little heart desires.
Enjoy,
Eric
This must be an example of the classics of which you spoke of at SippitySup. It certainly makes me happy to see these kinds of recipes. Here and Everywhere! GREG
By my book, you can’t go wrong with pasta. Yum!!
Wish I had this dish at the Italian restaurant we went to last night, sounds fabulous!
I love meals like this. By the time I get home from school (I’m a culinary school student), I really don’t have the time or energy to cook anything complicated. But a bit of pasta, some veg, a decent cheese, maybe some meat, and I can make a satisfying meal in no time.
Of course, there are those days where I bring food home. And those make for the fastest meals of all!
Cheers.
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