The Guardian

Sunday, March 3, 2013

This was an experiment that went Excellent!!! I decieded to take a little bit from this and a little bit from that and and make my own pasta dish...Everyone loved this and I was so happy!!! This was a dish that I didn't think I would like but ended up LOVING!!!! If I had to change a thing I would add more salt water to the end dish... and my husband agrees!!!  I will give you the recipie how I want to see I served!!
2 1/2 lbs  Campanelle pasta
2 lbs Lomardi's Meats Mild Sausage ( The Best) without casing
8 (Under oil) Sun dried tomatoes
2 Fennels chopped and roasted with olive oil and salt & pepper
2 Sweet medium onions chopped
3/4 of a 3 ounce Capers (no juice)
1/4 cup Fresh chopped falt leaf parsley
1/4 cup White Wine...If you won't drink it---- Don't cook with it!!
1/2 cup Parma cheese
1 cup salted watered
Ok people this should be Easy Peaszie!!.... First take the sausage out of the casing. Saute with olive oil in a pan. Wait until the sausage is cooked fully, add the onions and garlic. Add the Sun Dried Tomatoes, and salt and pepper. Add the white wine and capers. Once everything has married, add the fennel and parsley. Then let it sit until Pasta is ready.
To cook pasta add a generous amount of salt to boiled water and add pasta. Once pasta is cooked, strain the pasta with a slotted spoon, to the sausage mixture in a BIG pasta bowl then add the salted water, ( About 1 cup)....Then add Parma cheese to top and toss with with.
For Fennel:
Cut Fennel into slices and clean thouroughly....Place on baking dish with Olive Oil and salt & pepper. Bake for 35 minute at 350 degrees and set aside until ready to use.

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