Tag Archives: sausage

Mushroom Pesto with Sausage over Fusilli

This one is a warm and hearty pasta sauce, great for a cold night. It’s also very low fat and full of healthy vegetables. This recipe can easily be made vegan or vegetarian by eliminating the turkey sausage or replacing it with a meat-substitute sausage.

Ingredients

  • 8 oz whole wheat fusilli
  • 2 tbsp olive oil
  • 3/4 lb of spicy turkey sausage, sliced into bite-sized pieces
  • 5 cloves of garlic
  • 8 oz crimini mushrooms
  • handful of fresh basil
  • 1 cup red onion
  • 1 cup white wine
  • salt
  • pepper
  • red pepper flakes
  • 1 cup diced fresh tomato

Instructions

In the work bowl of your food processor, add the onion, garlic, mushrooms, basil, olive oil, white wine and a dash of salt. Grind into a thick paste. You may need to work in batches.

In a hot skillet, brown the sausage on all sides. Add the mixture from the food processor and simmer until the sausage is cooked through.

Serve over whole wheat fusilli

Prep time: 20 min
Cook time: 15 min
Servings : 6

Spicy Sausage and Roasted Red Pepper Bolognese

This pasta sauce is somewhere between a bolognese and an arrabiata. It doesn’t matter what you call it, though, this is an absolutely delicious and spicy dinner. The sauce gets stuck i the twists of the fusilli pasta. You can adjust the spiciness by reducing the amount of crushed red pepper flakes –but I wouldn’t recommend it. 😉

Ingredients

  • 2 red bell peppers
  • 4 tomatoes
  • red wine vinegar
  • 1 red onion
  • olive oil
  • 4 italian sausages —I like these.
  • 1 lb fusilli pasta
  • 4 cloves garlic
  • 1 cup fresh basil
  • 2 tbsp crushed red pepper flakes (or to taste)
  • 1/2 cup fresh parmesan cheese, grated or shreaded
  • salt
  • 6 chopped mushrooms
  • 1 14-oz can of tomato sauce

Instructions

Preheat your broiler and then stick both bell peppers into the broiler. Thoroughly blacken all sides.

Put a gallon of water on to boil in one pot.

Put a quart of water on to boil in another pot.

Core tomatoes and slice crosses only through the skin on two sides. Prepare a bowl of ice water large enough to fit the tomatoes. When the smaller pot of water boils, drop the tomatoes in for thirty seconds. Remove them with tongs and drop them into the ice water and set aside.

In a large skillet, brown the red onion, some salt and the sausage (remove sausage casings).

Peel the tomatoes. The skin should come right off, easily. If these directions aren’t clear, check out this site on peeling tomatoes.

Next cut each tomato into eight wedges. Place in a large flat pan (like a pie pan). Drizzle with red wine vinegar and sprinkle with salt. Roast in a 500°F for ten minutes.

When all sides of the bell peppers are black, remove from heat. Using tongs and a fork, remove the skin. It should come right up. Chop off the stem and scoop out the seeds with a spoon. This should be very easy. If the skin isn’t coming off, you didn’t roast the peppers long enough.

When the large pot of water is boiling, add your fusilli. Cook until al dente.

Add sausage mixture, basil, garlic, cheese, about 1/4 cup of olive oil and tomatoes to your food processor. Pulse a few times to make a thick mixture which is slightly coarser than a paste.

In the same skillet, sauté the chopped mushrooms for a few minutes. Add the mixture from the food processor, the red pepper flakes and the tomato sauce. Simmer for fifteen minutes.

In pasta bowls, add the pasta and spoon generous amounts of sauce over the top. Add a few more shreds of cheese to the top and sliced mushroom for garnish. I suggest serving with garlic bread.

Serves: 6-8
Cook + Prep time: 45 min – 1 hour

You say cho-REE-so, I say cho-REE-tho

Tip: The Differences Between Spanish & Mexican Chorizos

If you have a paella recipe that you’re just dying to try out, and it calls for chorizo, don’t make the mistake of buying the chorizo that’s commonly found in most California grocery stores. These sausages are not the same thing. While both are very tasty meats similarities stop with the spelling. They’re even pronouced differently. Mexicans pronounce their z like an English letter ‘s’. Spaniards pronounce it like a soft ‘th’ , as in bath.Mexican Chorizo

Mexican chorizo is quite spicy and generally made of pork, but can also contain beef, goat or havalina. It’s cooked outside the casing and has a very similar consistency to ground beef. I like to get it at my favorite Mexican grocery stores although it’s available in the meat section of most super markets. You can also make it yourself. It’s delicious cooked into beans or eggs.

Spanish ChorizoSpanish chorizo is similar to linguica. This salt-cured sausage made of pork, is seasoned with paprika, garlic and other spices. It can be eaten as is or cooked into paellas and many other Spanish recipes. Spanish chorizo comes in a variety of styles and levels of spiciness. I usually buy several packages and keep it in my freezer. It will keep in the freezer almost indefinitely

There are als other varieties of chorizos that come from Argentina, Uruguay and the Phillipines (longaniza), each quite distinct from eachother.

Keep watching this blog and I’ll be sure to post recipes containing both.

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