Last night's dinner requirements were for quick and simple and there's not much that can quite fill the bill like a good bowl of pasta. I mean really - by the time the water boils, the sauce is prepped and 11 minutes later the pasta's done and so is dinner.
Adapted from Sable and Rosenfeld's Elegant Entertaining, this bowl of yum is simply sauced with crumbled Italian sausage, parsley, a touch of garlic and fresh mushrooms. The finishing spark comes from lemon zest added at the very end along with a touch of cream (I used half and half) and a dusting of parmesan cheese. Of course some of the reserved pasta water helps create more moisture in the dish which makes it even more delicious.
By the way, do what I say and not what I did. Add the mushrooms to the sauce after your pasta is already cooked and drained because if they sit for any length of time, their color will darken. It doesn't change the flavor but the pasta just doesn't look as pretty.
Anyway, next time you're pressed for time, give this one a try. I don't think you'll be disappointed.
Now off I go - I'm so far behind I think I'm ahead. I've spent the past couple of days alternately ripping and swearing while sewing a bedskirt for our room; consequently, time spent doing anything else has been limited. You can all rest assured there's not much chance this blog will branch out into crafts or needlework because it's apparent I lack the patience never mind the ability to see. I know for a fact I'd have completed the job in half the time had I been able to find my cheaters. Why, I ask you, are they always in the room you're not?
Rigatoni with Italian Sausage and Mushrooms (from JBug’s Kitchen adapted from Sable & Rosenfeld’s Elegant Entertaining)
8 ounces rigatoni, cooked per package directions
2 tablespoons olive oil
3 cloves garlic, minced
1/2 medium onion, chopped
3/4 pound Italian sausage (either sweet or hot)
2 cups sliced mushrooms
1/2 cup cream (half and half is fine)
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
Zest of 1 lemon
Coarse ground black pepper and salt to taste
Reserved pasta cooking water as needed
Heat olive oil in medium sauté pan and add onion and garlic. Cook, stirring often, until onion is softened. Add Italian sausage and cook crumbling until no longer pink. Add sliced mushrooms, cooking for an additional 3 or 4 minutes. Add cream and bring to a simmer. Add cooked and drained rigatoni to the pan along with parmesan cheese and chopped parsley. Cook, tossing pasta until coated with sauce. Add reserved pasta cooking water as needed if pasta looks dry. Toss pasta with lemon zest and season with salt and freshly ground black pepper. Serve with additional parmesan cheese. Makes 4 servings.
A year ago - Autumn Pork Stew with Cider
Two year's ago - Apple and Stilton Salad with Shallot Vinaigrette