delicious discourse

Pasta! Pasta! Read all about it!

Posted in recipe by delicious:discourse on February 16, 2008
I subscribe to Daily Candy New York, even though I live in Austin, because someday I will live there and, for the meantimes, I need to be in the loop. Today’s newsletter featured a new restaurant opening in New York, Michael Psilakis’s Mia Dona, which is to serve inexpensive Italian food. The particular opening is not what caught my eye–this is, “….only he’s doing casual, inexpensive Italian here because that’s all anyone wants to eat this year”. Because that’s all anyone wants to eat this year????? How did Daily Candy know I prepared a simple, delicious, and inexpensive Italian pasta last night????? And that I have been on an Italian kick all winter, including my first dinner party where I served caprese salad, a pork roast with a fig port sauce, and risotto????? Oh they are good. They are real good.Personally, I cannot take credit for the hearty yet light, healthy yet satisfying pasta I prepared last night. That credit would have to go to Ms. Giada de Laurentis and her Everyday Italian book, which I highly recommend by the way. Her risotto is to die for. Seriously. I got blisters making it. Anyway, the recipe calls for orecchiette, a type of pasta native to Apulia, about 3/4 of an inch in size, and resembling a small ear (orecchio is ear in Italian, how cute). However, you can use a different small shaped pasta. In this case, I chose bionaturae’s Organic 100% Whole Wheat Penne Rigate, made in Italy. The reason I picked this pasta is because it has only one ingredient listed–organic whole wheat durum wheat flour in addition to the given water and salt. Under cooking instructions, after the amount of water and time, is “The more you cook your pasta, the higher the glycemic-index rating. Please test your pasta frequently and become accustomed to eating pasta ‘al dente’, as they do in Italy”. Now, this is cool and interesting. I had never heard the glycemic index bit before, but it makes sense. As for the al dente, I love the fact bionaturae is encouraging consumers to eat their product as INTENDED, the way Italians do.

Back to the pasta recipe-

2 bunches broccoli rabe – trimmed and cut crosswise
12 oz pasta
olive oil
1 lb spicy pork sausage, removed from casing (Andouille works well)
3 garlic cloves, minced
pinch of crushed red pepper flakes
1/4 cup FRESH grated parmesean (Grate it yourself. Yes, I am making you work for it. You will thank me later.)
1/2 tsp freshly ground black pepper

Heat a large pot with water and salt to a boil. Add the broccolini rabe and cook until tender yet crisp (about two minutes) and strain out of the water. Using the same pot of boiling water cook the pasta for the directed amount of time and please try it al dente! While the pasta is cooking, in a large skillet heat the sausage until cooked and juice has rendered. Add garlic and a pinch on red pepper flakes. Add the broccolini to sausage and toss to coat. Combine pasta and sausage mixture, once pasta has been strained. Add parmesean and toss all together. Salt and pepper to taste. Serve.

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