My time on-line has been so short that I am a week behind in posting for I Heart Cooking Clubs. Last week it was Potluck which means anything goes.
I chose this recipe for two reasons. There was sausage (for hubby) and it came together in less than 30 minutes. I used a spicy sausage since my guys love heat and I used whole wheat pasta to add to the fiber content. I loved the bold flavor that the Grand Padano cheese added. It’s a little stronger than Parmesan cheese that I usually use and worth the extra cost.
Celebrate the Feast!
Farfalle w/Turkey Sausage, Peas and Mushrooms
recipe from Everyday Italian by Giada DeLaurentiis
1/2 cup extra virgin olive oil
1 pound ground turkey sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano cheese
In a large pot, bring 6 quarts of salted water to a boil.
In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
Note: Grana Padano is a hard, grainy cow’s milk cheese similar in flavor to Parmigiano-Reggiano.
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