Friday, August 06, 2021

Cooking with Blobby

It seemed like an easy enough dish - and it was. It seemed like a light-ish dish for a warm summer evening dining.  And it kind of was. 

Six ingredients - and that includes salt, pepper and olive oil.  The recipe - Eye-talian (ish), at that, and it did not call for garlic or cheese. 

What the what???  That's unpossible. 

Don't get me wrong, we still added freshly grated parm. I'm not an animal!

But in theory, after you boil the water and cut the onions, you're talking 15 minutes........tops. And you can chop those while the water boils, so add 5-7 -and it's 20 minutes from prep to table. 

2 tablespoons extra-virgin olive oil, divided 
1 12 ounce package fully cooked sweet Italian chicken sausage links, cut into 1/4-inch-thick slices 
2 medium red onions, thinly sliced 
8 ounces whole-wheat orecchiette pasta or pasta shells 
½ teaspoon salt 
¼ teaspoon pepper


Step 1 Bring 8 cups water to a boil in a large pot. Slice onions thinly, cut sausage.

Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and onions; cook, stirring often, until the sausage is browned and onions are tender, 10 to 15 minutes. 

Step 3 Meanwhile, add pasta to the boiling water and cook according to package directions. Reserve 1/2 cup cooking water, then drain the pasta. 

Step 4 Add the pasta to the pan with the sausage and onions. Stir in the remaining 1 tablespoon oil and 1/4 cup of the reserved pasta water. Add more of the reserved pasta water, 1 tablespoon at a time, if needed, until you reach desired consistency. Season with salt and pepper.

 ....and then of course, serve. 

It's not the most colourful meal. The presentation isn't gonna be a crowd pleaser.  But it tastes good. The onions are only slightly caramelized. And the sausage it a little smokey. 

I am sure we will do this again. 


Anonymous said...

I'm a big fan of keeping fully cooked chicken sausages around (in the freezer, individually wrapped). They end up as sausage sandwiches, accompaniment to morning eggs, sliced or diced into other dishes, etc. I've found that browning makes them tough, so I generally just heat them briefly. Carol - a reader in Philadelphia

Travel said...

Looks good, and simple to make.