Oct 13, 2020

Pappardelle and Sausage

Pappardelle and sausage 

A Message from Cat:

Pasta and sausage are standard, a real compatible duo. And though I am not a professional chef, my days in the kitchen have taught me that layering flavors is a process that transforms a rather regular combination into a new menu item. The process is personal and to be adjusted individually. Pinch-in spices, add salt, and rehydrate along the way. This recipe came about as I found myself wanting to use ingredients I hauled from the farmer’s market. The sausage is from a nearby farm, of high quality, and infused with mozzarella and sundried tomato. I invite you to source locally. The broth softens the potatoes and onions while becoming a way of injecting saltiness from within. The truffle marcona almonds offer a desirable potency; bringing a very distinct, but not overshadowing flavor. If you have the time, I encourage you to experiment with making your own pasta. 

 

To make Pappardelle and sausage, you’ll need: 

Serves 3-4

 

4-5 sausage links

1 red onion, cubed

4-5 purple potatoes. cubed 

1 carton of vegetable broth 

1 package of pappardelle 

1 teaspoon onion salt (or salt with dried minced onion) 

2 pats of butter 

Parmesan, shaved 

TRY this: ¼ cup truffle marcona almonds, chopped (I located them at Trader Joe’s) 

  1. Place a large frying pan over medium heat and add 1 pat of butter. Sautee red onion for 3 minutes until the onion has softened and is fragrant. Add potatoes and onion salt. Cook for 2 minutes and then add ¼ cup of broth. Wait until the broth is absorbed, and then add another ¼ cup broth. Repeat this twice more, totalling 1 cup of broth used, and approx 10-12 minutes of cook time. 
  2. Add the sausage to the same pan as the potatoes and onions. Let it fry on one side for 5 minutes, then flip over and let it fry on the other side for 5 minutes. Remove sausage from the pan, place on a cutting board and cut into 2-inch pieces. Return sausage pieces to the pan, add ¼ cup broth and cook for another 7-10  minutes. Make sure your sausage is fully cooked, without any pink inside. Pierce a potato with a fork, to ensure it is fully cooked through. 
  3. In a large saucepan, salt your water and begin to boil. Once boiling, add your pasta and cook according to the instructions (6-7 minutes.) 
  4. To assemble, drain your pasta, and place in your dish. Sprinkle shaved parmesan on pasta, then scoop your sausage, potato, onion mixture over top. Finish with the truffle almonds. Enjoy! 

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