Sweet Sausage Sugo with White Wine and Fennel →

In Italian, “sugo” means juice. Sugo di Pomodoro (tomato sauce) is juicier than marinara sauce and lighter than a slow-cooked ragú. This recipe, adapted from Chef Andrew Carmellini, is an updated, refined version of a dish my grandmother used to make when I was a kid. Marinating the sausage in a mixture of white wine, grated garlic, black pepper, and red pepper flakes tenderizes the pork, adds depth, and balances the richness of the sauce. Quick and easy to prepare, this sugo is loaded with flavor your family will love. My grandmother would be smiling. Mangiare mi familia!

SWEET SAUSAGE SUGO WITH WHITE WINE AND FENNEL
Serves 4-6
Ingredients

• 4 garlic cloves, grated (about 1 tablespoon)

• 1 1/3 cups dry white wine, divided

• 1 pound sweet Italian sausage, casings removed

• 1 teaspoon ground fennel

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper

• ¼ cup extra-virgin olive oil

• 1 small yellow onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 (28-ounce) can whole peeled tomatoes, undrained and crushed (San Marzano tomatoes recommended)

• 1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed

• 1/8 teaspoon kosher salt

• 1 pound uncooked spaghetti (I prefer thin linguine or spaghetti rigati)

• ½ cup grated Parmigiano-Reggiano cheese

• ¼ cup chopped fresh basil, plus small leaves for garnish

• ½ cup chopped fresh flat-leaf parsley, plus more for garnish

Preparation

1. Stir together the grated garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.
2. Heat oil in a large skillet over medium until shimmering. Increase heat to high and add the sausage mixture; cook, breaking up the sausage until lightly browned. Stir in the onion, carrot, and celery and sauté until the onion is translucent and the celery and carrot are softened, about 4 minutes. Add the remaining 1 cup of wine, scraping up any browned bits on the bottom of the skillet, until the wine is nearly evaporated. Stir in the crushed tomatoes with juices and salt. Bring the mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
3. While the sauce is simmering, bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente, about 6-8 minutes. Drain the pasta, reserving 1 cup of cooking liquid. Add ¼-½ cup of pasta water to the sauce to thin it. Add a cup of the sauce to the hot pasta and stir to coat the pasta. Stir in the cheese, basil, and parsley. Serve the hot pasta with additional sauce spooned over and garnished with extra Parmesan, chopped basil, and parsley. Serve with crusty bread.

Wine pairing: Chianti, Sangiovese, Zinfandel, Syrah, Cotes du Rhone

Pasta with Breadcrumbs, Artichokes, and Sausage →

 If you need a break from your routine dinner recipes, this delicious, easy-to-prepare dish is perfect to add to your weeknight meal repertoire. Serve with crusty bread and a fresh garden salad. Make the recipe vegetarian by leaving out the sausage. If you have perfected your pasta cheese sauces on dishes like Cacio e Pepe, use the same technique. If you are inexperienced at making creamy Parmesan sauces using starchy pasta water, try using a blender to mix the Parmesan and starchy water into a smooth sauce before adding it to the pan with the other ingredients. This is an extra step, but if you follow the instructions, you will produce a silky, creamy sauce. Buon appetite!

PASTA WITH BREADCRUMBS, ARTICHOKES, AND SAUSAGE
serves 4

Ingredients

• 1 can of artichokes in water (8-10 count)

• 2-3 sweet Italian sausages (6-8 inches long)

• 6 tablespoons extra-virgin olive oil

• ½ cup lemon breadcrumbs (see Note)

• 2 tablespoons fresh lemon zest

• 2 tablespoons fresh lemon juice

• Kosher salt and freshly ground black pepper, to taste

• ½ pound of spaghetti or a tubular pasta like rigatoni or penne

• 4 tablespoons unsalted butter

• ¼ teaspoon crushed red chile flakes

• 4 cloves garlic, minced

• 2/3 cup freshly grated Parmesan

• 2 tablespoons minced fresh parsley 

Preparation
While you prep the food, bring a pot of salted water to a boil.

1. Drain the can of artichokes and dry them on paper towels. Slice the artichokes into quarters lengthwise. Set aside.

2. Fry the sausages in a 12-inch skillet making sure to brown all sides. Slice the sausages ½ inch thick and set aside. Drain off all but 1 tablespoon of fat from the skillet.

3. To the same pan, over medium heat, add 2 tablespoons of Evoo and heat until shimmering. Working in batches, if necessary, add the artichokes face down in the skillet and fry until just beginning to brown. Using a slotted spoon remove the artichokes to a paper towel and set aside.

4. Add the pasta to the pot of boiling water; cook, stirring occasionally, until almost al dente (about 2 minutes less than recommended on the package for al dente). Drain the pasta, reserving 1 cup of pasta water; set aside.

5. Over medium heat, melt 3 tablespoons of butter in the skillet used to fry the sausage and artichokes; add the garlic and chile flakes and cook, stirring, until the garlic is soft and fragrant (don't burn the garlic). Lower the heat to medium-low, add the quartered artichokes, and sauté for 2 minutes. Add the lemon juice, zest, cooked pasta, and ½ cup of Parmesan and toss together, adding reserved pasta water as needed to create a smooth sauce with the consistency you want. (If your pan is too hot the cheese will become clumpy and stringy.) Alternatively, add ½ cup of Parmesan to a blender with ½ cup of starchy pasta water and buzz briefly until you have a creamy sauce. Add the sauce to the pan with the other ingredients and stir over medium-low heat until the pasta is well coated. If the sauce is too thick add a tablespoon at a time of the remaining pasta water, stirring constantly until the sauce is the consistency you want. Stir in the sausage and cook until heated through (1-2 minutes). Season to taste with salt and pepper.

6. To serve, divide the sausage, artichoke quarters, and pasta evenly between four bowls and garnish lightly with lemon breadcrumbs, Parmesan, and parsley. Serve with crusty bread and a green salad. Enjoy! 

(Note: for lemon breadcrumbs: in a skillet, melt 1 tablespoon of butter and 1 tablespoon of Evoo over medium heat.  Add ½ cup of fresh breadcrumbs or Panko breadcrumbs and 2 teaspoons of lemon zest stirring until well incorporated and slightly brown. Remove from heat and reserve.)

Wine: Unoaked Chardonnay, Chablis, Soave Classico, Vermentino, Rosé.

Pearl Couscous with Pine Nuts and Pomegranates →

Crunchy, chewy, sweet and sour, savory, and refreshing, this dish is a variation on a recipe by Giada De Laurentiis I posted a few years ago Israeli Couscous with Apples, Cranberries, and Herbs. The new version was adapted to go with Spice Crusted Lamb Chops, but similar to the original recipe, it is very versatile and pairs well with many dishes. For example, it would work well served as a lighter side dish as part of any rich meal like Thanksgiving turkey dinner. Think of how many new dishes you can create by retaining the basic structure of a familiar recipe but swapping out some of the basic ingredients. Experiment and have fun!

Pearl Couscous with Pine Nuts and Pomegranates
Serves 6

• 1 tablespoon olive oil

• 1 cup Israeli couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chopped fresh mint

• ½ medium green apple, diced

• ½ cup pomegranate arils

• ¼ cup toasted pine nuts

• 1 teaspoon minced jalapeño (optional)

Preparation:
While the couscous is cooking make the vinaigrette.

1. In a saucepan, heat the olive oil over med-high heat. Add the couscous and stir until it begins to brown. Add the chicken broth stirring occasionally until all the liquid is absorbed and the pasta is just tender (not mushy) to the bite.

2. Spoon the cooked pasta into a mixing bowl to rest and cool for a few minutes before adding the remaining ingredients.

3. Once all the ingredients are well incorporated, add the vinaigrette and mix well.

Vinaigrette:

• 2 tablespoons white Balsamic vinegar

• 1 1/2 tablespoons maple syrup

• 1 tablespoon lime juice

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

Creamy Artichoke Pasta with Lemon and Capers →

Cooking and eating are so often connected to memories. Memories of our families, places we’ve been, good friends, good times… When I cook this dish I’m reminded of Lafayette, southern Louisiana, where I was introduced to Cajun/Creole cooking. Served with spicy Cajun shrimp, this dish is a delicious example of the fusion of French, Italian, African, and Spanish traditions that are reflected in Creole and Cajun food. Eating a plate of this pasta and shrimp, I can almost hear my grandmother’s laugh and Zydeco music off in the distance. Bon appetit et laissez le bon temps rouler!

Creamy Artichoke Pasta with Lemon and Capers
Serves 4

Ingredients:

• 1 pound thin linguine, fettuccine, or rotini

• 1 cup ricotta

• ½ cup extra-virgin olive oil

• ½ cup freshly grated pecorino or Parmesan

• Zest and juice from ½ lemon

• ¼ cup dry white wine

• 1 clove garlic minced

• 1 tablespoon capers

• 4 canned or frozen (not marinated) artichokes halved

• Kosher salt

• Freshly ground black pepper

• ¼ teaspoon of crushed red pepper flakes

Garnish with freshly snipped or torn basil
Optional: serve with Spicy Cajun Shrimp

Preparation:
Bring a large pot of salted water to a boil.

1. While you prepare the sauce, cook your pasta and reserve 1 cup of pasta water before draining the pasta.

2. While the pasta cooks, combine the ricotta, oil, pecorino, lemon juice, and zest in a medium bowl. Season with salt, pepper, and a pinch of red pepper flakes. Set aside.

3. Over medium heat, add a tablespoon of olive oil to a skillet and briefly sauté the garlic and capers stirring constantly, about a minute, don’t let the garlic burn.

4. Add a pinch of red pepper flakes, the artichokes, and the ¼ cup of wine; bring to a boil stirring until the wine has almost evaporated.

5. Reduce the heat to low and add the ricotta mixture and stir. Add a ¼ cup of reserved pasta water if the sauce is too thick and not creamy smooth. Keep adding a ¼ cup of pasta water at a time, stirring constantly until the sauce is creamy and the consistency you want. Check for salt and pepper to your taste.

6. Add the cooked pasta to the sauce and stir gently to coat.

7. Sprinkle with grated pecorino or parmesan and garnish with basil, and more freshly ground black pepper.

Optional: serve as above garnished with 3-4 Spicy Cajun Shrimp.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a26830130/ricotta-pasta-recipe

Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette →

This colorful, savory, refreshing couscous dish uses Israeli pearl couscous, chewy dried-cranberries, ginger, and cilantro, crunchy-tangy Asian Pear, and toasted walnuts, topped off with a simple rice wine vinegar-ginger-maple syrup dressing. It is a perfect side dish for meat, fish, poultry, or your protein of choice. The recipe will serve 4-6 people easily with leftovers; double the recipe for more people.

4-6 servings
For the Couscous
Ingredients:

• 1 tablespoon olive oil

• 1 cup Pearl (Israeli) Couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• ½ cup finely chopped onion

• ¼ cup chopped cilantro

• 1-2 teaspoons finely minced jalapeño

• 1 Asian Pear cored, peeled, and diced

• ½ cup dried cranberries

• ¼ cup chopped walnuts toasted (see *Note)

Preparation:

1. In a medium saucepan, heat the olive oil on medium-high heat. Add the onion and sauté stirring for a minute. Add the couscous and cook, stirring until slightly browned and aromatic, about 3 to 5 minutes.

2. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.

3. Transfer the cooked couscous to a large bowl and set aside to cool.

4. Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous.

5. Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently.

6. Mix in the toasted walnuts just before serving.

For the Vinaigrette:
Ingredients:

• 2 tablespoons rice wine vinegar

• 1.5 tablespoons maple syrup

• 3 teaspoons grated fresh ginger

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

Preparation:

1. In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper.

2. Whisk in the olive oil until smooth and emulsified.

3. Pour the vinaigrette over the couscous and toss to coat evenly.

*Note: To toast the walnuts, preheat the oven or toaster oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before chopping and using.

Adapted from https://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe-1947611