Here is a quick and easy comfort food pasta dish which I modified a little from the original New York Times recipe by Mark Bittman. Here, pasta is coated in a sauce that’s much lighter than most tomato-based sausage sauces. I make this dish using hot Italian sausage but it’s also very good with turkey sausage.
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 large garlic clove, peeled and minced
- ½ pound sweet or hot Italian sausage (if using link sausage, remove it from the casing)
- ½ cup water, broth, white wine or red wine
- ½ pound cut pasta like penne or ziti
- ½ cup or more freshly grated Parmesan
- Salt and freshly ground black pepper to taste
- Bring a large pot of salted water to a boil for the pasta.
- Put the butter and olive oil in a medium skillet over medium-low heat. As the butter melts, add the garlic and saute gently for a couple minutes.
- Crumble the sausage meat into the pan, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently.
- Cook the pasta until al dente. Reserve about 1/2 cup of the pasta cooking water.
- Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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