last night. I'll make it again for a stress-free weeknight dinner or a nice first course. I subbed what I had on hand--bowties instead of Cavatappi, meat stock instead of vegetable stock, and fresh thyme instead of fresh rosemary.
Cavatappi al Vino
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
Total Time: 40 min
Prep:10 min Cook:30 min
Level:Easy
Yield:4 to 6 servings
INGREDIENTS
1/2 cup vegetable stock
1 large pinch saffron
2 tablespoons olive oil
1 onion, 1/3 thinly sliced, remaining finely chopped
4 Italian pork sausages, casing removed
2 sprigs fresh rosemary
1 handful fresh sage leaves
1/2 cup dry white wine
Kosher salt
1 pound cavatappi pasta
Freshly grated Parmesan
Extra-virgin olive oil
DIRECTIONS
Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm.
Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.
When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry.
Add the saffroned stock, reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.
Remove the rosemary sprigs. Set aside.
Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.
© 2011 Cooking Channel, LLC, All Rights Reserved.
http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/cavatappi-al-vino-recipe/index.html
Cavatappi al Vino
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
Total Time: 40 min
Prep:10 min Cook:30 min
Level:Easy
Yield:4 to 6 servings
INGREDIENTS
1/2 cup vegetable stock
1 large pinch saffron
2 tablespoons olive oil
1 onion, 1/3 thinly sliced, remaining finely chopped
4 Italian pork sausages, casing removed
2 sprigs fresh rosemary
1 handful fresh sage leaves
1/2 cup dry white wine
Kosher salt
1 pound cavatappi pasta
Freshly grated Parmesan
Extra-virgin olive oil
DIRECTIONS
Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm.
Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.
When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry.
Add the saffroned stock, reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.
Remove the rosemary sprigs. Set aside.
Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.
© 2011 Cooking Channel, LLC, All Rights Reserved.
http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/cavatappi-al-vino-recipe/index.html