Spaghetti with Calabrian sausage, mushrooms, and Brussels sprouts – 4 March 2013

This meal used up the last of Christopher Lee’s Calabrian sausage.

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D cooked the half sausage, broken up, and I think then cooked the mushrooms in the sausage fat. He undoubtedly boiled the Brussels sprouts and then recooked them in the fat, too. He thought the pasta did not tie together well. I thought onions would have succeeded in doing that, but he was skeptical.

wine130304I had a seriously trying day, and sent a message to D when starting home that we needed to have some really godo wine for dinner. He did an excellent job of that – choosing a wine with weekend quality that we got (at Grocery Outlet) for a weekday price. This Brutocao Zin from 2008 was an incredible find.

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This entry was posted in Meat as a flavoring, Pasta, Sausage and tagged , , , , , . Bookmark the permalink.

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