Saturday, March 24, 2012
Sorry for the lack of posts the last couple of weeks. Life has been getting in the way of both cooking and writing, but I do have a backlog of some delicious meals and desserts to share. I hope to be getting back into the swing of things a bit more. I've made some good pasta dishes recently. I'm looking forward to ramps coming back into season so I can make my ramp ricotta ravioli, but this Martha Stewart/Emeril dish I tried out with broccoli came out so good I made it twice. I was tempted to leave out the anchovies/anchovy paste, but the recipe warned against doing that so I left it in, and it was the secret ingredient that made the dish delicious.
Rigatoni with Broccoli and Sausage (from Everyday Food)
coarse Kosher salt and ground pepper
1 lb rigatoni
2 head broccoli cut into florets (about four cups)
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 T grated lemon zest
2 T lemon juice
4 anchovy filets, minced into a paste (I used 1 tsp anchovy paste)
1 lb sweet italian turkey sausage, casings removed
parmesan, grated for serving
In a large pot of salted boiling water, cook the pasta according to package instructions (about ten minutes, total). In the last 2-3 minutes of cooking add the broccoli and cook until bright green and crisp-tender. Reserve one cup of the pasta water and grain pasta and broccoli.
In a small bowl, whisk together the zest, lemon juice, oil, garlic, anchovy paste, 1/2 tsp salt and 1/4 tsp pepper. Add the sausage to pot and cook over medium high, breaking up meat, until browned and cooked though - about eight to ten minutes. Return pasta and broccoli to the pot and add the oil mixture and toss to combine, adding enough pasta water to create a thin sauce that coats the pasta (I used about half a cup of the pasta water). Serve with parmesan cheese.