|
|
Chef Nick Stellino’s Pasta with Cherry Tomatoes, Basil & Isernio’s Sausage |
|
|
1 |
tsp. salt |
|
1/2 |
tsp. pepper |
|
1/2 |
tsp. onion powder |
| 1/2 |
tsp. garlic powder |
|
1/2 |
tsp. paprika |
|
2 |
lbs. Isernio’s Mild Italian Sausage, bulk or removed from casing (can also use Hot or Chicken Italian sausage) |
| 6 |
tbsp. extra virgin olive oil |
| 1 |
onion, finely chopped |
| 6 |
garlic cloves, thinly sliced |
| 2 |
lbs. cherry tomatoes, cut in half, or heirloom tomatoes, cut in quarters |
| 1/4 |
tsp. sugar |
| 4 |
tbsp. chopped fresh basil, divided |
| 1 |
lb. pasta — penne rigate or spaghetti |
| |
Salt and pepper to taste
|
|
Method |
 Bring a pot of water to a boil for the pasta. |
|
Mix the salt, pepper, onion powder, garlic powder and paprika together. Sprinkle the spice mixture over both sides of the sausage and set aside. In a large sauté pan, cook the oil over high heat until it starts to sizzle, about 1 to 2 minutes. Add the sausage and sauté until cooked through, breaking into chunks with a wooden spoon. Using a slotted spoon, lift the sausage out of the pan and set aside. Reduce the heat to medium and add the onion and garlic to the pan, stirring well. Cook for 2 to 3 minutes, until the onion starts to soften. Add the tomatoes and sugar. Cook, stirring, for 3 minutes. Add half of the basil and increase the heat to high. Stir well and bring to a boil. Cook for 1 minute, continuing to stir well, then cover the pan and reduce the heat to simmer, cooking for 10 more minutes. |
|
While the sauce is simmering, add the pasta to the boiling water and cook according to the directions on the package. While the pasta is cooking, add the sausage to the sauce. Stir well, cover again, and continue to simmer for 3 to 4 minutes. Drain the pasta and return it to the pot. Pour the sauce over the pasta and cook it over medium heat, stirring, for 2 to 3 minutes. Add the remaining basil, toss well, and serve. Season with salt and pepper to taste. |
Chef’s Tip: If the sauce is reducing too much and becoming dry, add ¼ cup of the pasta water. |
| Watch Nick Stellino making this recipe at Festa Italiana 2009, now available on YouTube! |
|
Return to
Recipe List
|
|
|
|
ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
|
|
