Originally Posted by kitchensqueen
I settled on soup for tonight - the ubiquitous Italian sausage, a few diced potatoes, a stalk of minced celery, sliced button mushrooms (which I sauteed first), a quart of home-canned tomatoes, a mini bottle of merlot (I buy the mini four packs to have on hand for cooking, since I never can go through a full bottle of red before it turns), and beef stock. I seasoned with powdered garlic and onion (since I'm out of fresh), dried basil, and dried parsley.
Can you tell it's the day before our biweekly grocery shop? I'm sure it'll be decent, cobbled together as it is from what's left in the fridge. But I'm hoping it actually turns out tasty. I'm debating whether I should make noodles to go with it, since that's a double starch, but I usually do put noodles in my soups. Stretches it a bit, and I'm very much a noodle person. :-)
Tomorrow night with the rest of the sausage I'm going to make an Italian sausage meatloaf (omitting the provolone) and garlic mashed potatoes.
Since you're both a noodle person and, apparently, an Italian sausage person, I'll share one of my own: rigatoni with sausage bolognese. It's incredibly simple. A little on the decadent side, I guess.
One can tomatoes
One pound to one and half pounds Italian sausage (hot or sweet, your preference) meat removed from casing.
2 cups chicken or vegetable stock
pecorino romano, preferably fresh (parmagiano reggiano will do, but I prefer the pec)
One cup white wine, if on hand (not essential)
half a cup heavy cream (
basil, fresh (you can use dry but I find dry basil vs. no basil=very little difference)
one box rigatoni
Dice up the shallot and sautee in olive oil until translucent.
Add garlic to oil, being careful not to burn.
Add sausage meat and brown on all sides.
Once meat is browned, deglaze pan with white wine. Then add chicken stock. Stir.
Bring to a boil, then add tomatoes. Season with salt and pepper, then add up to a cup of grated pecorino romano. Stir to incorporate well.
After sauce comes to a boil, reduce heat to low. Cover, leaving a little slit to vent, and allow to cook for at least an hour, stirring occasionally.
When sauce is near done, add chopped fresh basil leaves (no idea how much...but a lot). Then add cream and stir....sauce should turn a delightful pinkish hue. Cook for another 5 to 10 minutes while making the rigatoni.
Serve over al dente rigatoni with additional fresh grated cheese and, if you're me, a hunk o' Italian bread. Goes well with brunello di montalcino, barolo, or, if we're to be heretical here, burgundy (it need not be romanee conti or anything. Or even French. Pick a favorite pinot noir).
Not light fare, but yummy.