Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Fusilli with Spicy Chicken Sausage, Tomato, and Ricotta Cheese
Hearty and comforting, this pasta makes a great meal for a cold winter evening. If you like, replace the hot sausages with mild ones, or use turkey sausage instead.
Rating:
Read Reviews(1)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 tablespoon olive oil
1 pound hot chicken sausage
1 onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree
1/4 cup water
1/4 teaspoon dried rosemary, crumbled
pinch dried red pepper flakes
1/2 teaspoon salt
3 tablespoons flat leaf parsley
1/2 pound fusilli
3/4 cup ricotta cheese




In a large, deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage and, when it is cool enough to handle, cut it into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.

Reduce the heat to moderately low. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook 30 seconds longer.

Add the wine and bring to a simmer. Add the sausage, tomatoes, water, rosemary, red-pepper flakes, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Stir in the parsley.

Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and toss with the sauce, the ricotta, and the remaining 1/4 teaspoon salt.


Wine Recommendation: The acidity of the tomato and spiciness of the sausage are best suited to a red wine with soft tannin and good acidity. Try a sangiovese from Tuscany such as Chianti Classico or Rosso di Montalcino.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//