Sausage Coins & Farfalle

Sometimes I feel like I make the idea of dinner too complicated. I look for "recipes" and sometimes I find one that seems easy enough, uncomplicated, and ends up tasting good. But other times I just don't even want to think about it. That explains the extreme lack of posting lately.

So yesterday I was stressing over what to make for dinners this week, and I recalled a lunch I once had at La Cena Italian Ristorante. It was called Linguini Salsiccia e Broccoli di Rape, also known as Italian sausage sauteed with garlic and olive oil, topped with broccoli rabe and crushed red pepper then tossed with linguini. Of course I ordered it minus the broccoli rabe. I've never had it before and have heard it tastes bitter, so I decided not to even go there.

This dish, in all of its simplicity, was so good that 4 months later I was remembering it out of nowhere and craving it. So I made a stop at the grocery store to grab some things for the next few nights worth of dinners (God willing I cook each night) and set to trying to recreate this dish.

And so, here it is:

SAUSAGE COINS & FARFALLE

Inspired by: La Cena Italian Ristorante

Enough farfalle for 2 servings, cook according to package directions (linguini would of course work just as well)

2 italian sausage links (hot or mild), cut into coins (hint: it helps if the sausage has been in the freezer for an hour or so - and to have a sharp knife)

2 Tbsp olive oil

several generous dashes of crushed red pepper

2-3 garlic cloves, minced

grated parmesan for serving

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1. Cook pasta according to package directions.

2. Heat oil in pan over medium heat. Add sausage coins and saute until nicely browned on both sides.

3. When the sausage is done browning, shake a healthy dose of crushed red pepper and add garlic. Turn the heat down a little to prevent the garlic from burning. Sautee quickly until fragrant and return to a medium sized bowl.

4. When pasta is done, drain and add pasta to the bowl with the sausage coins. Toss. Add in more crushed red pepper to taste.

5. Serve with parmesan cheese.

(Serves 2)

Sausage, Pepper & Onion Sandwiches

One meal I like but tend not to make often is sausage, pepper and onion sandwiches. I don't know why I don't make it more often (honestly, I just don't cook that often anymore). Anyway, I used to make it by just browning the sausage, doing a quick saute of the peppers and onions, adding beef broth, seasoning with salt and pepper, and simmering away until the onions and peppers were cooked to my liking. I always knew it was sort of bland, so one day I was reading the cooking board and realized there were actual recipes people use to make these sandwiches.

I bookmarked this recipe and it's been saved in my email ever since November. That's not half as long as I usually save recipes before trying them, so I guess that's an improvement.

This recipe, with a few modifications, was actually really great, not bland in the least! I'm happy to have found this recipe and will definitely be making it again in the future, and probably more often than usual :)

SAUSAGE, PEPPER & ONION SANDWICHES
Source: adapted from Food Network

1 package sweet Italian sausage
1 Tbsp EVOO
1 large sweet onion, sliced into 1/4 inch slices
1 Tbsp tomato paste
1 large green bell pepper, sliced into 1/2 inch slices
3 large garlic cloves, minced
about 1/4 cup chicken broth
about 1/4 cup cooking sherry
1 Tbsp balsamic vinegar
salt & pepper to taste
3 6-inch italian rolls
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1. Remove casing from sausage and cut into 3 inch links. Cut links in half and flatten so both sides will cook evenly (I'm weird about making sure my sausage is thoroughly cooked and not pink in the middle and this has been my solution to ensuring that doesn't happen). Cook in skillet until browned on both sides (about 8-10 minutes). Remove sausage from pan and set aside.

2. Add EVOO and onions. Saute about 10 minutes, stirring, until golden.

3. Add tomato paste and cook about 1 minute.

4. Add peppers, chicken broth and sherry. Season with salt and pepper. Cook about 5 minutes until peppers are softened.

5. Return sausage to pan and cook until peppers are cooked to your liking (I don't like a lot of crunch to my peppers so I tend to cook them longer).

6. Stir in balsamic vinegar and add just a few more splashes of chicken broth to take the edge off of the vinegar.

7. Serve in fresh italian rolls and top with cheese if you like.

Revisiting a childhood favorite...

As a kid, my mom would occasionally make crescent-wrapped cheese dogs. My sisters and I loved them. Even my husband loves them. After talking to my friend Jess one day about what to do about a bunch of hot sausage she had to cook up, we sort of devised this idea. It's beyond simple, and as always, versatile.

Ingredients:
2 links of hot sausage, butterflied (optional: remove skins)
a few slices of mozzarella cheese
1 can reduced-fat crescent rolls
parmesan cheese

1. Pre-heat oven to 375 degrees.
2. In a skillet, brown the butterflied sausage links over medium heat.
3. After the sausage is done, roll out the crescent roll dough and create 2 squares by pressing or rolling the triangles together.
4. Lay mozzarella on one half of each crescent square. Top with sausage link and close by pressing edges together.
5. Place on parchment lined baking sheet.
6. Sprinkle a bit of parmesan cheese on top and bake 12-15 minutes or until golden brown.

So for those cooks who are looking for something quick, simple and delicious for dinner, give this one a try!