food
Penne with Sweet Sausage, Fontina, Sage & Dandelion Greens*
The aromas of Fontina cheese and sage will tickle your nose the moment you toss the ingredients together. If you can't find dandelion greens substitute mustard greens or swiss chard.
Ingredients (Serves 4 to 6)
| 2 | tablespoons olive oil |
| 10 | ounces sweet Italian sausage (2 to 3 small links), removed from its casings |
| 1 | pound dried penne |
| 3/4 | cup diced onion |
| 1 | tablespoon finely chopped garlic |
| 4 | sage leaves, cut into a chiffonade |
| 1 | cup dry white wine |
| 1/2 | cup chicken stock |
| 1/2 | cup 35% cream |
| 2 | bunches dandelion greens, thick stems removed and discarded, leaves washed, dried and chopped |
| 8 | ounces Fontina cheese, 6 ounces grated, the remainder left intact for grating at the table |
Instructions
- Set a large pot of salted water over high heat and bring it to a boil while you begin making the sauce.
- Heat 1 tablespoon of olive oil in a wide deep-sided saute pan set over medium heat. Add sausage and saute, stirring and breaking up meat with a wooden spoon, just until meat loses its pink colour, 3 to 4 minutes. Use a slotted spoon to transfer meat to a plate. Set aside.
- By now, the water should be boiling. Add pasta and cook until al dente, about 8 minutes, while you finish making the sauce.
- Add remaining 1 tablespoon oil to pan and let it heat for a few seconds. Add onions and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and sage and cook for 2 minutes more. Return sausage to pan, add wine, and stir. Raise heat to high, bring wine to a boil, and continue to boil until reduced by about half, approximately 4 minutes. Add stock and cream, and cook for 2 minutes.
- By now, the pasta should be done. Drain it and immediately add it into the pan containing the sauce. Add greens and toss well. As soon as the greens have just begun to wilt, stir in the grated Fontina, stirring it to help it melt and become pleasingly stringy. Season to taste with salt and lots of pepper.
- To serve, transfer the pasta to a large warmed serving bowl and present it family-style from the centre of the table. Pass the remaining Fontina alongside, with a grater, inviting everyone to grate extra cheese over his or her serving.
*Find this and other great recipes in…
Simple Pleasures
By Alfred Portale
For 20 years Alfred Portale’s Gotham Bar and Grill has been considered one of New York’s best restaurants. His cookbook Simple Pleasures features 125 easy recipes created for the everyday home cook--even some streamlined Gotham classics--but with the style and sensibility expected from one of America’s greatest chefs.
*This recipe has been adapted from its original format.
Comment on "Penne with Sweet Sausage, Fontina, Sage & Dandelion Greens*"
Editor's note: This is a moderated forum, so your comments won't appear until approved by the moderator. Please help us foster a friendly environment by keeping your posts civil and on-point. We reserve the right to delete comments that include foul language, personal attacks on others, sales solicitations or any other inappropriate content. Posted comments reflect the opinions of the poster, not of Wish.ca. Read our privacy policy for more information.
Your comment