Fusilli with Sausage, Basil and Sun-Dried Tomatoes
Excepting for the increase in Sun Dried Tomatoes and using dried pasta instead of fresh tagliatelle, this is another of Batali's recipe. I had this a lot, back in the days when I couldn't have dairy because Zoe was allergic to cow's milk protein. Oh, I almost forget how painful and challenging it was. On top of a dairy free diet, I was also avoiding the other major allergenic foods such as tree nuts, soy, seafood, and eggs. Suffice to say, cooking as we were used to became almost impossible. There is a lot of soy and seafood in Asian cuisine. And, most of the new recipes we like to try in the monthly issue of Food and Wine we get seems to always call for some form of dairy (even if it is just 2 tbs of butter or cheese or milk). Zoe couldn't even handle a splash of half and half in my coffee, trying them were out. Anyhow, we were happy that at least this recipe is dairy free.
1/4 cup extra-virgin Olive Oil
6 cloves Garlic, thinly sliced
6 ounces Sweet Italian Sausage, casings removed and crumbled
9 Sun-Dried Tomatoes halves,, thinly sliced
5 tbs Tomato Paste
1/4 cup Dry White Wine
1 lb Fusilli or Rotelle
12 fresh Basil leaves
1. Get water ready for cooking the pasta, as instructed by the package.
2. in a 10 to 12 inch saute pan, heat the olive oil over medium heat until hot. Add the garlic and cook until light golden brown, about 2 minutes. Add the sausage and sun dried tomatoes and cook, stirring until the sausage is cooked through, about 7 to 8 minutes. Stir in the tomato paste and wine and cook for 5 minutes. Remove from heat.
3. Cook the pasta until al dente. Drain and toss into the pan with the sausage and sun dried tomatoes mixture/sauce. Toss in the basil and stir gently for about 30 seconds. Serve immediately.
1/4 cup extra-virgin Olive Oil
6 cloves Garlic, thinly sliced
6 ounces Sweet Italian Sausage, casings removed and crumbled
9 Sun-Dried Tomatoes halves,, thinly sliced
5 tbs Tomato Paste
1/4 cup Dry White Wine
1 lb Fusilli or Rotelle
12 fresh Basil leaves
1. Get water ready for cooking the pasta, as instructed by the package.
2. in a 10 to 12 inch saute pan, heat the olive oil over medium heat until hot. Add the garlic and cook until light golden brown, about 2 minutes. Add the sausage and sun dried tomatoes and cook, stirring until the sausage is cooked through, about 7 to 8 minutes. Stir in the tomato paste and wine and cook for 5 minutes. Remove from heat.
3. Cook the pasta until al dente. Drain and toss into the pan with the sausage and sun dried tomatoes mixture/sauce. Toss in the basil and stir gently for about 30 seconds. Serve immediately.
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