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Monday, July 11, 2011

Pasta with Sausage, Tomato and Basil

Don't gasp when you see is a very lean chicken sausage, but quite tasty with the jalapenos. The dish is similar to one that is in December 2010 Food and Wine. I prepared that version on the night before Christmas Eve for two of the daughters, son-in laws and the two toddler grandsons. But as you can imagine there was not time to snap any photos. So this entry is a pared down version but still very tasty and satisfying accompanied with a Great bottle of wine.

Entree: Pasta with Sausage, Tomato and Basil: I used the wider light pasta and used basil instead of arugula. While the basil boiled I browned the small pieces of sausage. When the sausage was browned a tossed in minced garlic, diced Romano tomatoes and fresh basil leaves. I tossed the pasta in to blend the flavors adding a small amount of alive oil. After placing in the serving dishes I topped it with shaved Romano cheese.

The Wine: Caparzo 2005 Brunello di Montalcino. Superb!


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