Thursday, April 28, 2016

Cellentani a Zucchine e Salsicce Calabrese al Salsa Pomodoro con Basilico

     Fresh sausage is most often used to make Italian pastas like today's recipe.  Instead of roasted fresh sausage, I chose to use a local artisan crafted Salsicce Calabrese.  Salsicce Calabrese is a dry cure pork sausage that is similar to American Pepperoni Sausage.  Calabrese Sausage is usually used to flavor Italian ragu recipes.
     Cellentani Pasta is a ribbed spiral shaped tube pasta.  Cellentani is like a fancy version of Elbow Macaroni.  The shape of Cellentani is perfect for picking up Tomato Basil Sauce.
     Salsa di Pomodoro con Basilico Recipe (Tomato Basil Sauce):
     Follow the link to the recipe in this website.
     • Salsa di Pomodoro con Basilico Recipe (Tomato Basil Sauce)
     Cellentani a Salsicce Calabrese e Zucchine al Salsa Pomodoro con Basilico:
     This recipe yields 1 pasta entrée.
     The goal is to only make just enough sauce to coat the pasta with flavor.  The pasta should not be swimming in sauce!
     Step 1:  Cook 1 portion of Cellentani Pasta in boiling water till it is al dente.
     Cool the pasta under cold running water.
     Drain the water off of the pasta.
     Set the pasta aside.
     Step 2:  Heat a wide sauté pan over medium/medium low heat.
     Add 1 tablespoon of olive oil.
     Add 2 cloves of thin sliced garlic.
     Sauté till the garlic is a golden color.
     Step 3:  Add 1/2 cup of small chopped zucchini.
     Add sea salt and black pepper.
     Sauté till the zucchini is cooked al dente.
     Step 4:  Add 2 1/2 ounces of very thin sliced Calabrese Sausage.
     Sauté and toss for 30 seconds.
     Step 5:  Add 3 ounces of Dry Vermouth.
     Add 1 pinch of crushed red pepper.
     Simmer and reduce till the vermouth is almost evaporated.
     Step 6:  Add 1 cup of the Tomato Basil Sauce.
     Add 1/2 teaspoon of chopped Italian Parsley.
     Bring the sauce to a gentle simmer.
     Step 7:  Reduce the temperature to very low heat.
     Add 1/2 tablespoon of fine grated Parmigiana Cheese while stirring.
     Add the reserved portion of Cellentani Pasta to the sauce.
     Toss the ingredients together occasionally as the pasta reheats.
     Step 8:  Mound the pasta on a plate.  Spoon any excess sauce over the pasta.  Try to expose some of the sausage and zucchini on the surface of the pasta.
     Sprinkle 1 or 2 pinches of chopped Italian Parsley over the pasta.
     Sprinkle about 1 teaspoon of finely grated Parmigiana Cheese over the pasta.
     Garnish with an Italian Parsley sprig.
     As can be seen in the photos, it does not take much sauce to flavor this pasta.  The little bit of Parmigiana Cheese in the sauce enriches the flavor.

1 comment:

  1. Hi admin,
    I read your blog, its really awesome,
    The origins of the contemporary golf shirt and polo shirt goes back to the late 1920's. Designed by a world-ranked tennis player, his tennis shirt soon became the shirt-style of choice among athletes whose sport was played outdoors.
    see more details: calabrese

    your regards
    Shopno Kumari