“TWO” Sausage Pasta for Kim Schultz

One of my favorite quick pasta dishes combines store-bought spicy Italian sausage with broccoli rabe, garlic, chili, and cheese.1 lb. sausage4 oz. Parmesan or Granan Padana cheese, whole (don't buy the crap made in the USA)1 oz. garlic, sliced thin1 dried cayenne chili, crumbled, or 1 Tbl. chili flakes1 bunch broccoli rabe, cut the fat ends off and discard any janky leaves1/2 lb. pasta, I used fettuccine here, but you can use most anything.

One of my favorite quick pasta dishes combines store-bought spicy Italian sausage with broccoli rabe, garlic, chili, and cheese.
1 lb. sausage
4 oz. Parmesan or Granan Padana cheese, whole (don’t buy the crap made in the USA)
1 oz. garlic, sliced thin
1 dried cayenne chili, crumbled, or 1 Tbl. chili flakes
1 bunch broccoli rabe, cut the fat ends off and discard any janky leaves
1/2 lb. pasta, I used fettuccine here, but you can use most anything.
3/4 to 1 cup chicken broth or just water if you don’t have broth

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Heat a large, low pot over high heat, and add a thin layer of EVOO. Add a little chunk of sausage, and wait until it really sizzles.

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When you are sure that the pot is hot enough, break the sausage into little chunks, and arrange them over the bottom of the pot.

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Allow the sausage to cook without stirring until it is nearly cooked through, and it gets really nice and brown on the bottom.

Then turn over to cook the other side for a minute or two.

Then turn over to cook the other side for a minute or two.

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Add the sliced garlic and crumbled chili or chili flakes, and stir for a minute or so to get it hot. You will smell a strong garlic flavor.

Add the trimmed broccoli and chicken broth or water, and stir to combine.  Cover the  pot tightly, and reduce the heat to medium. The idea is to steam the broccoli rabe.

Add the trimmed broccoli and chicken broth or water, and stir to combine.
Cover the pot tightly, and reduce the heat to medium. The idea is to steam the broccoli rabe.

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Meanwhile, cook the pasta in heavily salted water, about 1/3 cup of kosher salt per gallon of water. Stir the pasta until it completely softens to avoid sticking together.
Cook for the amount of time listed on the package, plus another minute or so if you like it soft like I do.

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When the pasta is almost done cooking, take about a cup of the water out for later.

 

While the pasta finishes cooking, grate the cheese. I usually use the finest grate rather than the rasp side. It gets fine enough, and it's much faster.

While the pasta finishes cooking, grate the cheese. I usually use the finest grate rather than the rasp side. It gets fine enough, and it’s much faster.

Drain the pasta through a sieve or colander when it is done, then add to the sausage pot. Give it a good stir, and turn the heat back to high.

Drain the pasta through a sieve or colander when it is done, then add to the sausage pot. Give it a good stir, and turn the heat back to high.

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This is where many people stop and serve the pasta up, but there is a better way.

Add the reserved pasta water and cheese, and cook on high heat, stirring, until the liquid is absorbed. The pasta will absorb the entire cup of water if you are patient, and it will have much more flavor. The cheese also makes a nice sticky coating for the noodles.

Add the reserved pasta water and cheese, and cook on high heat, stirring, until the liquid is absorbed. The pasta will absorb the entire cup of water if you are patient, and it will have much more flavor. The cheese also makes a nice sticky coating for the noodles.

You can add a little more water just before you serve. It will get stick in just a few minutes, so don't be afraid to thin it a little.

You can add a little more water just before you serve. It will get stick in just a few minutes, so don’t be afraid to thin it a little.

Happy Cooking Kimmy, and congrats on the move!!!

 

 

 

 

 

 

 

 

 

 

 

 

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.