Linguine Fine with Garlic Pork Sausage and Spinach

From food

INGREDIENTS

1/2 pound Garlic & Wine Pork sausage, casing removed,crumbled
5 ounces baby spinach, fresh
1 tablespoon olive oil
6 cloves garlic, chopped
1/2 (16 ounce) package Linguine Fini (De Cecco)
1/2 teaspoon black pepper
Parmesan Cheese, shredded, 3 tbsp
Spinach, fresh, 5 oz
Butter, salted, 1 tbsp
Kosher salt, 2 tsp
Pepper, black, 1 tbsp


DIRECTIONS

Cook pasta in rapidly boiling salted water as directed on the package, until al dente. Drain in a colander, reserving 2 cups of pasta water.

Toast the panko crumbs in a small skillet using 1/2 tablespoon of the butter. Set aside.

In sauce pan, sauté sausage until brown. Drain excess oil.
Add garlic and cook for a minute more. Add the pasta water, and incorporate the parmigiana cheese until the cheese is dissolved. Add pasta until coated in the sauce.

Add spinach leaves and stir until they are also in the mixture and wilted. Cover for a minute if needed to cook spinach.

Toss in panko crumbs and serve.

Number of Servings: 4

Spicy and Sweet Italian Sausage Meatballs and Linguine Fini with Mushrooms

From food

INGREDIENTS

1 medium onion, chopped
1 sweet Italian sausage
1 spicy Italian sausage
1 cup panko bread crumbs
3 cloves garlic, minced
1 package crimini mushrooms, sliced
1 cup white wine
3 tbsp fresh basil, chiffonade-style
1 cup shredded or grated parmigiano reggiano cheese, fresh
1 package linguine fini pasta
Kosher salt
Cracked pepper
1 tsp pimenton ahumado (smoked paprika)
extra virgin olive oil

DIRECTIONS
In a pasta pot, cook the linguine fini in salt water with a little olive oil until al dente. Reserve 2 cups of the pasta water before straining and set aside.

For both the sweet and spicy Italian sausages, remove the casing and roll into bite-size balls on a plate. In a bowl, pour panko crumbs and a little kosher salt and pepper. Roll the meatballs into the panko until breaded and transfer them to a separate plate. In a cast iron pan, heat some olive oil on medium high heat until hot. Place all meatballs in the hot oil. Cook until brown on the bottom, and turn with tongs. When the meatballs are browned on all sides, remove from pan and set aside. In the same pan, add more oil if necessary and sauté onions until soft. Add garlic, a dash of pimenton and 1/3 of the basil. Add the crimini mushrooms and sauté until cooked through, browning slightly. Add salt and pepper to taste. Add 1/2 cup of pasta water and 1/2 cup of white wine to deglaze the pan. When heated through, stir in 1/4 cup of the parmigiano until completely incorporated into the mixture. Heat through. Return the meatballs to the pan. Heat through, and repeat the pasta water/wine/cheese process until a sauce begins to form. Add the remaining basil and paprika. Salt and pepper to taste. When the sauce begins to thicken, stir in the cooked pasta in batches until fully coated by the sauce.
Serve with additional basil, parmigiano cheese and pepper. Enjoy!

Endive & English Pea Salad

Unfortunately, I don't have a picture, but this recipe was delicious. I used English peas bought still in the shell. You could try this recipe with frozen peas, but it might not taste as fresh.

INGREDIENTS
1 cup freshly podded English sweet peas
1 meyer lemon
1 lime
1 small orange
2 scallions (green onion) finely sliced
1 Belgian endive
1 red Belgian endive
2 slices of prosciutto
Extra Virgin olive oil
kosher salt
Freshly cracked pepper
1 tsp pimenton ahumado (smoked paprika)
Fresh shavings of Parmigiano-Reggiano

DIRECTIONS
In a small saucepan, bring water to a boil. Boil peas until just tender. Remove from water and place in ice-water immediately. Set aside. Juice the lemon, lime and orange. Wash and pat dry four leaves of yellow endive and four leaves of red endive. Set aside. On two salad plates, drizzle a little olive oil using a pour spout. Set two yellow endives criss-crossed with two red endives on each plate (be creative). Drain the peas. In a small bowl, combine the peas with the scallions. Drizzle olive oil on top, add a good pinch of salt and pepper, and pimenton ahumado. Mix. Add citrus juices. Spoon peas and scallion salad into the four endive leaves on each plate. Rip a prosciutto piece in half and set on each side of the plate. Garnish with parmigiano shavings. Serves 2.