Thirty Minute Thursday: Going Rogue~

24 04 2011

Usually I’m content to cook a recipe, as is, from Giuliano Hazan’s Thirty Minute Pasta, but not this week.  I was in the mood for something a little on the spicier side.  To make sure I stayed within the “allotted” 30 minutes, I began with my pasta water and went from there.  I began with Giuliano’s recipe for Fusilli with Sausage, Ricotta and Fresh Tomatoes…  Changes:  1) Exchange Sweet Italian sausage for the recipe sausage; 2) exchange linguine for fusilli; omit ricotta and add granulated New Mexican chilies courtesy of Marx Foods.  I was after a spicy Roman style sauce with sausage that could stand on its own.  I think I got that!


I’m participating in Marx Foods Chile Sampler trials… They graciously sent me a box of six different granulated dried chilies to try in the kitchen.  This is the first recipe I’ve used them in.   I was trying to lean away from the obvious…at least somewhat!

Linguine con Salsiccia  all’ Amatriciana
serves 2

1/2 pound linguine
1 pint chopped tomatoes (I used home-canned San Marzano tomatoes)
2 Tbsp. olive oil
1/2 medium onion, chopped
1 clove garlic minced
1 Tbsp. granulated dried chilies (I used New Mexican chilies, got a very, very mild heat)
1/2 cup freshly grated Parmesan cheese
1/2 pound sweet Italian sausage, removed from casing and cooked

Start your pasta water…at least 3 quarts for 1/2 pound pasta, 4 quarts is better.
Cook the sausage until it’s done, set aside to add to the sauce later.

When you add the pasta to the boiling water, begin to complete the sauce.

Saute the onion in the oil until translucent and beginning to turn golden.  Add the garlic and stir.
Add the tomatoes, if whole, chop before adding to the pan.  Add the granulated chilies.
Reserve the liquid from the tomatoes.  You may need some to thin the sauce (cooks quickly, and the tomato liquid has a lot more flavor than water).
Add the sausage to reheat before adding in the pasta.

When the pasta is done,  drain and toss with sauce and the Parmesan cheese.
Serve with additional Parmesan at the table.

Tasting Notes~
I have to admit that we really liked this.  It had some low lying burn, but not much…you had to think about it.  I’d try a hotter chile the next time.  The sausage didn’t over-power the dish, but added a nice little flavor.  Using the linguine was nice…similar in heft to bucatini, but not quite as hefty.  All in all, a relative success!

Look Who’s Cooking~
In keeping with the season…bunnies, carrots, Easter…Kayte from Grandma’s Kitchen Table made Spaghetti alle Carote (Spaghetti with Carrots) this week.  It’s a colorful dish that they didn’t not like, but wouldn’t be considered a first choice repeat, but would be okay again…sometime.   That’s okay…we all have those!  It is rather pretty though…  *Ü*

If you’ve picked up a copy (or Kayte has made the recipes look so good and so easy that you can’t resist!) please feel welcome to drop my an email…the link is on the sidebar…and join us!  Round-up is on Thursday, the recipes are free choice.  I’m even okay with you going a bit rogue now and then!  LOL!  One of my favorite rogue recipes will end up here some night.  I’ll share!

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One response

24 04 2011
Kayte

Oh, that looks wonderful! I always love to see packaging of things, too, for some reason I am always more likely to go in search of an ingredient I want to try if I know what it looks like in advance! Thanks. Love this book…love the ease of the recipes!

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