Sausage Cream Sauce With Fried Sage

I learned to fry fresh herbs while teaching a basic cooking class a few years ago.  The first herb I tried to fry, was parsley. It was for a basic linguini dish prepared with fresh lemon, red pepper and fried parsley.    It caused the flavor to be so much more INTENSE.  It also added a nice unexpected crunch to the pasta. Sage and sausage go so beautifully together, I thought I would fry the sage to go with the cream sauce.  I don't think fresh chopped sage would go as well as the cooked,  it would be to soft and smooth.  The cream sauce is a base I usually prepare with chicken and pork, but it works well with crumbled sausage.  It is nothing like the "gravy" you would put over biscuits...trust me.  This is much lighter and more elegant.   I served it over ravioli and then took it to the next level with the fresh sage that I fried in the sausage fat.  You can use this sauce on any of your favorite pasta.  The fried sage can also be used with other dishes like eggs (shown below) and potatoes.  

Ingredients

• 1 lb. bulk Italian sausage
• 1 clove of garlic, crushed and minced
• 1 small red onion, chopped fine
• 1 1/2 cup white wine
• 1 cup of heavy cream
• Salt and fresh ground pepper
• 8-10 Fresh sage leaves, whole or chopped

 

Directions

1. In large skillet, brown crumbled sausage, breaking it into small pieces while cooking it all the way through. 
2. Add chopped garlic and red onion.  Saute for about 1 minute until tender. 
3. Remove meat from the pan, reserving some fat.  
4. Heat pan, adding some olive oil if necessary.  Add sage leaves.  Saute for about 30 seconds, just until crisp.  Remove carefully.
5. Put meat back into pan.  Add wine and bring to a boil. Turn heat to medium. 
6. Continue to simmer until wine is reduced to  about half.
7. Add cream, salt and pepper. Bring to a low boil and then simmer until thickened, about 2 minutes. 
8. Use on your favorite pasta.  Garnish with fried sage leaves.  

Tortellini and Basil Salad

The fresh basil is what makes this salad so amazing.  But it is the tomatoes with the basil that puts it over the top.  Yes, it is just tomato and basil...but the 2 together with the tortellini is such a flavor and texture explosion.  The olive oil makes it creamy and the optional salami gives it a bite of spice.  I love to eat this salad with a grilled steak or chicken.  You can also place on top of mixed greens.  I also make this as a hot pasta dish, omitting the salami.

Ingredients

• 1 (16 ounce) package refrigerated cheese tortellini
• 8 ounces shredded asiago  cheee 
• 1 lb. container of grape tomatoes, cut in half,  the long way
• 2 cloves of minced garlic
• 1 cup of basil, chopped
• 1/3 cup or more  extra-virgin olive oil
• 1 teaspoon dried Italian herb seasoning or fresh oreganao
• Salt and fresh ground pepper to taste
• Optional:  Add grilled chicken and or pine nuts

Directions

1. Cook the tortellini according to package instructions, but just short 2 minutes of package time.  
2. Drain in a colander set in the sink, and rinse with cold water.   
3. Place the tortellini, tomatoes, garlic, seasoning and cheese in a large salad bowl.   
4. Toss with olive oil and salt and pepper.    
5. Top with basil.   
6.  Gently stir to combine, and refrigerate  before serving. For even better flavor, let chill in refrigerator for at least 2 hours, then SERVE AT ROOM TEMPERATURE.

Gluten Free Pasta With Cream Sauce & Herbs

This is a recipe for a simple cream sauce that is so versatile.  Use it for Gluten-free  pasta & rice, chicken and seafood. I even serve it with my Island Pork Tenderloin.  I double and triple the recipe for later uses and to make your we have plenty of sauce for the meal. 
 

• 2 TBSP. butter
• 1 clove of garlic, crushed and minced
• 1 1/2 cup white wine
• 1 cup of heavy cream
• Salt and fresh ground pepper
• Tarragon or other herbs of choice 
• Gluten-free pasta of choice.  I prefer corn and rice based.

1. Melt butter in a saute pan. 
2. Add garlic. Saute 1 minute. 
3. Add wine and reduce to about half. 
4. Add cream, salt and pepper, HERBS.

Notes:

• Add about 1 cup of the pasta water to the sauce.  

• Reserve 1 cup of  sauce before putting pasta directly onto sauce in the sauce pan.  Coat the pasta, and garnish with pine nuts, cheese, herbs.  
• You may even squeeze a bit of fresh lemon to liven up the flavors. 

• I also have added a small amount of BBQ sauce for a rustic pasta dish that uses grilled chicken.

• You may add a good tomato paste for a pasta "pink" sauce.

• I may keep it vegetarian and add sliced, blanched vegetables.  This would make it a traditional "Pasta Primavera".  My favorite vegetables to use would be: yellow squash & carrots, sliced and cut on the diagonal, small broccoli florets,slivered onion and snow pea pods.   

• Sometimes a nice crunch is a pleasant surprise in a pasta dish.  Use pine nuts for a pleasant  addition.

Pasta For A Crowd

For feeding a crowd this is my go- to recipe.  A creamy pasta with chicken.  My flavors vary by my mood,  but the foundation stays the same. I make the cream sauce, boil the pasta, add my meat and finish with the herbs or other ingredients.  The pasta of choice is based on who my crowd is and what the seating arrangement might be like.  If its standing, a serve a penne or bowtie.  If we sit, I might serve a linguini.  I don't like fettuccine size and a spaghetti noodle can be a bit old fashioned (unless its Carbonara). 

I have adjusted my original recipe to feed a crowd of 25.

 The Foundation:

• 2 lbs. real butter

• 1 head of garlic, peeled, crushed and minced

• 1 bottle of good white wine ( I like a Reisling or Pinot Grigio)

• 1/2 gallon of heavy cream

• Salt and fresh ground pepper

• Tarragon or other herbs of choice 

• Freshly shaved  Asiago or  Parmesan cheese

• Pasta of choice

1. Melt butter in a saute pan. 

1. Add garlic. Saute 1 minute. 

1. Add wine and reduce to about half. 

1. Add cream, salt and pepper, HERBS. Simmer until a bit thicker.

 I use 1 lb. of pasta per 5 people. 
 Basic cooking instructions are found here ( I do 2 1/2 lbs at once)
  
Notes:

• Add about 1 cup of the pasta water to the sauce.  

• Reserve 1 cup of  sauce before putting pasta directly onto sauce in the sauce pan.  Coat the pasta, and garnish with pine nuts, cheese, herbs.  You may even squeeze a it of fresh lemon to freshen up the flavors. 

• I also have added a small amount of BBQ sauce for a rustic pasta dish that uses grilled chicken.

• You may add a good tomato paste for a pasta "pink" sauce.

• I may keep it vegetarian and add sliced, blanched vegetables.  This would make it a traditional "Pasta Primavera".  My favorite vegetables to use would be: yellow squash & carrots, sliced and cut on the diagonal, small broccoli florets,slivered onion and snow pea pods.   

• Sometimes a nice crunch is a pleasant surprise in a pasta dish.  Use pine nuts or breadcrumbs to top it off. 

 

Read more at http://sherryscafevita.blogspot.com/2011/01/white-wine-garlic-cream-sauce.html#s5LWShMQhsEMrCXw.99

How to Boil Pasta

The type of pasta you use should be based on the recipe you plan to make. Ridged pasta, for example, is best for absorbing pasta sauce.
Every type of pasta has a different cooking time. Egg pasta, for example, cooks much more quickly than dried wheat pasta. When cooking pasta, bare in mind that it will continue to cook even once it has been drained, tossed with the sauce and served. If you like your pasta al dente, or plan to finish cooking the pasta in the pan with the sauce, it is advisable to drain the pasta 2 minutes before the time indicated on the box.
The average portion size is 3.5 oz per person. If your menu includes multiple courses, consider serving only 3 oz  per person.
The rule should be 1 lb pasta, 1 gallon of water, 1 TBS and 1 TSP of salt.
These proportions will give the pasta plenty of room to cook in and will allow the water to come to a boil quickly.
With regards to the actual cooking process, just be sure to follow these simple steps:

1. Fill a large, tall pot with water and place over high heat.
2. When the water begins to boil, add salt. After the salt has dissolved and the water is really boiling, add pasta to the water and stir frequently the first two minutes, then occasionally until the end of the cooking process. Before draining the pasta, taste it to see if it is cooked to your liking.
3. If the pasta is “al dente,” you should feel a slight resistance when you bite into it or cut it with a fork. There should also be a thin white vein at the center.

Remember,  you plan to toss the pasta in a pan with the sauce, you should drain it when it is al dente. If, instead, you plan to serve it with pesto, it is advisable to follow the cooking time on the box. 
If you plan to make a pasta salad, place the pasta in a bowl of ice water and olive oil immediately after draining to stop the cooking process.

Saffron Cream Sauce

This photo I captured  from Food Network.  My own pictures are coming!

This is a saffron cream sauce with hints of VANILLA & lemon.  I made  it for a pasta dish in preparation for using it over a Seared Flank Steak for an upcoming Spanish Inspired TAPAS menu. I served it to my family  and some extra teenagers hanging around...and they all loved it! I used  a bow-tie pasta and some extra vanilla.   Interesting flavors kids don't usually find in a pasta dish.  So glad it was a success! 

Use it for pasta, steak, chicken or pork. 

I  have also seen it used with  ravioli and seafood: lobster, mussels and scallops.  I plan to try it with a Seared Flank Steak (recipe coming soon)  and some Lobster Ravioli....This would taste so good with a nice sweet Riesling or a Pinot Grigio. 

 

Ingredients:

• 2 tablespoon butter
• 1 small shallot, minced
• 2 pinches  of saffron threads 
• Optional: 1/2 cup white wine (dry)
• 1 1/2 cups heavy cream
• 1/2teaspoon fresh lemon juice
• 1 tsp. vanilla extract (you may add more if desired)

Directions:

1. Melt the butter in a medium skillet over medium heat. 
2. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. 
3. Add wine if using.  Reduce. 
4. Add the cream, some salt, and pepper to taste.
5. Reduce to a thick sauce.  About 3 minutes.  Adjust thickness with more cream or vanilla. 
6. Stir in the lemon juice and vanilla.
7. Serve!

Variations:
 Pasta

• 8 ounces of pasta like bowtie,, penne or linguini
• 1/3 cup shaved parmesan cheese, plus more for topping
• 2 tablespoons chopped chive or  parsley
• 1 teaspoon grated lemon zest

1. Add the pasta to the boiling water and cook as the label directs. 
2. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. 
3. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. 
4. Serve topped with the lemon zest, remaining chives and more cheese.

 I added sliced roasted chicken to the pasta for a hearty meal alongside a Caesar salad and garlic bread.  Serve over pasta, grilled chicken, pork tenderloin, steak.  

Roasted Tomatoes with Shallots & Garlic

I make many versions of roasted tomatoes to use in sauces and spreads.  Sometimes its white wine sometimes balsamic vinegar, i even add fresh red peppers when I have them.  I am using the technique I earned from Ina Garten.  I love her. 

1-2 lbs. of fresh tomatoes, a few cloves of garlic, 1-2 shallots, a long drizzle of extra-virgin olive oil, a large splash of balsamic vinegar,  salt & pepper, freshly ground.  

I wash, clean and DRY  the tomatoes, slice them on the vertical.  Roughly chop the garlic and slice the shallots.  Toss it all onto a baking sheet or pad.  I used the Demarle FLEXIPAN with the perforated bottom sheet. 

Drizzle with the olive oil, grind salt and pepper. 

  Finish with a splash or 2 of white wine...I use a Pinot Grigio or a Chardonnay.

 

 Ready for the oven...LOW & SLOW:  250 F for 6o minutes.  

Nicely done.

Here are 10 uses.  I am sure I  could come up with more..please add more in the comment section!

1.  Pulse in the Cuisinart , add some olive oil,  salt and pepper for a nice roasted tapas or bruschetta spread.

2.  Toss into your favorite pasta.

3.  Puree with olive oil salt and pepper.  Saute, add some heavy cream and asiago cheese.  Use as a pasta sauce or for dipping bread.

4.  Puree and use as a substitute for conventional tomato paste.  CAN BE FROZEN.

5.  Add as added flavoring to soups:  Goes well with corn chowder, tomato bisque, sausage tortellini and more. 

6.  Serve alongside your favorite antipasti platter and cheese board.

7.  Use in place of sun dried tomatoes in any recipe.  

8.  Some have served them on a wedge salad with maple bacon and blue cheese.   I have not tried this...yet!

9.   Make the ultimate grilled cheese sandwich by adding roasted tomatoes along with your favorite cheese.

10.   Make a tart with ricotta and slow roasted tomatoes layered on a pastry shell. 

Link to a  Roasted Tomatoes recipe that is quicker,  measured and specific.