Posts Tagged ‘pasta’

  There’s sweet Italian sausage in this pasta dish; turkey or lamb would be great, too.



8 ounces spaghetti

1 teaspoon olive oil

1 lb. sweet Italian sausage, casings removed

1 red onion, thinly sliced

1 head Savoy or green cabbage, halved, cored, and thinly sliced

1 tablespoon red wine vinegar

Cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and return to pot. Set aside. 

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking in pieces until browned and cooked through. With a slotted spoon, transfer sausage to a plate. Set aside.

In the skillet that the sausage was cooked in, add onion, 2 tablespoons water, and cabbage. Season with salt and pepper. Cover; cook until tender, tossing occasionally.

To pasta, add cabbage mixture and sausage. Toss with enough of the reserved pasta water to create a sauce. Season with salt and pepper, and stir in vinegar. 

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 A stellar meatless pasta dish-



1 zucchini, cut lengthwise into thirds

1 red bell pepper, seeded and quartered

1 red onion, cut into medium slices

Olive oil, salt, fresh ground pepper, pinch of red pepper flakes

1/2 lb. penne

1/4 cup finely chopped Kalamata olives

1/4 cup finely chopped walnuts

1/2 cup finely chopped feta cheese

Arrange zucchini, pepper, and onion in a single layer on a baking sheet. Brush all sides with olive oil and season with salt and pepper. Grill until tender and lightly browned, about 5 minutes per side. Remove from grill and cut into 1 inch pieces.

Cook pasta until al dente. Drain pasta and add grilled vegetables, 3 Tablespoons olive oil, pepper flakes, olives, and walnuts. Toss to combine. Season with salt and pepper. Sprinkle feta cheese over pasta and toss.

Serves 4. Leftovers can be served at room temperature or rewarmed in a saucepan over medium heat, stirring and adding water as needed to prevent sticking. If leftovers are planned, add feta cheese to individual servings. 

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