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03-10-2017, 10:18 AM | #1 |
Contributing Editor
Herf God
Join Date: Jul 2001
Location: Naperville IL
Posts: 44,579
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Last Night's Penne Regate
Variation on a pasta theme
Penne Regate (maybe 6-8 ounces) 2 links sweet Italian sausage Salt Pepper Olive oil White wine Cauliflower, chipped into chunks Peccorino Romano cheese Pepper flakes Brown sausage well, in a spot of olive oil Once browned, remove from pan, slice (it will be very pink in the center), return to pan and add cauliflower. Brown well. Add wine (I'm guessing a half cup, more or less depending on the situation). Deglaze pan, lower heat to low. Grind in pepper. Toss in pepper flakes. Toss in some cheese to thicken slightly. Stir. Sauce should be a rich brown. Add wine or water if necessary to have a sauce. In a large chefs pan or deep skillet add enough water to cover your pasta. Salt water, bring to boil. Add pasta. (OK, this is not 5 quarts of water, you're cooking in way less water, the idea is to have a very starchy, thick water at the end of cooking as it will be part of the sauce). Cook pasta to 2-3 minutes short of package instructions (not quite al dente). Add hot water as necessary to keep from boiling dry, but you do want to reduce down the water. It will look sticky as it reduces. If necessary drain off some water, add the sausage/cauliflower mix to the pasta. Turn heat off but keep pan on burner. Stir the mixture. Toss. Stir. add cheese, stir, toss. Grind in more pepper if desired. Plate, add some more cheese, enjoy.
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