Sunday
Farfalle with sausage and sage (recipe in the comments)
Mixed greens and radicchio with balsamic, lemon, and sage dressing
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This is one of the Whole Foods' "Meals for four, under $15" recipes (a series we like a lot). The only thing we changed was to make it with turkey or chicken Italian sausage, rather than pork sausage. It was a wonderful use for some of our herb garden's sage (we took out all the annual herbs and the marigolds this weekend - I guess fall really is here). The pasta is rich and filling, without seeming heavy, and the fresh sage gives it an amazing aroma, scenting the kitchen like you've been cooking all day. The dressing was M's inspiration - starting with some Paul Newman's balsamic dressing, he added fresh lemon and some of the extra sage we had plucked (minced). Yum.
Prep Notes
Difficulty: Easy
Chopping: Onion
Time: 25 minutes
Make ahead: Make the sauce ahead and toss with freshly cooked pasta.
Reaction
J: "This is good. Fall-y and GOOD."
M: "Sausage without guilt."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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4 comments:
Farfalle with Sausage and Sage – Whole Foods
Serves 4
1 lb farfalle pasta
1 T extra virgin olive oil
1 small onion, chopped
12 oz. pre-cooked, sweet, Italian-style turkey (or chicken) sausage, sliced into ½” “coins”
½ cup dry red wine
1 can diced tomatoes, undrained
1 can cannellini beans, rinsed and drained
1 T fresh sage, chopped
Salt and pepper
Parmesan cheese
Cook pasta, drain.
Meanwhile, heat oil over medium-high heat. Add onion and sausage and cook until onions are softened and sausage is browning. Pour in wine, and stir up any browned bits. Add tomatoes, bring to a simmer and cook for five minutes. Reduce heat to medium, stirring in beans, sage, salt and pepper. Cover and cook for 3-5 minutes or until beans are warmed through.
Pour sauce over pasta, mixing well. Taste for salt and pepper. Serve with Parmesan.
15 oz can tomatoes?
Yup. Speaking as "M," I bet J's convention is that a "can" is the standard 15-oz size unless otherwise specified...
Just to clarify, yes, by "a can" I do mean the standard 14.5/15/16 oz. can. I'll try to specify in the future :)
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