Spaghetti with Italian sausage, mushrooms, and onions – 12 April 2013


D suggested this pasta as an easy and yummy dinner. I skinned one of Christopher Lee’s Italian sausages and cut up the meat into chunks, then cooked it in olive oil in a small frying pan. When it was done (slightly browned on the edges) I removed it to a plate and added chopped onion – most of a medium onion – and cooked that till it was soft and translucent. I removed the onion and added a batch of sliced brown mushrooms, and cooked these a la Julia Child, till they absorbed the fat and then started to release it. I turned off the burned till D came home for dinner. I cooked spaghetti till al dente, heating the bowls with pasta water about 3 minutes out. I reheated the sausage mix, salting and peppering a bit in the process and adding a small bit more of olive oil. Then I drained the spaghetti, returned it to the saucepan, and added the sausage mix, mixed well, and served in the warmed plates. It turned out to be very tasty!

It’s been a long week, so I took it easy on the veggie… just scrubbed up three carrots that D got at the Grand Lake farmers’ market last weekend. But were they cool col0ors or what? šŸ™‚ The purple one was not so great (more like a normal carrot) but the white and orange ones were crispy and fresh and delicious. The purple one looked really cool, however.

We had our usual Friday wine: Cantina Zaccagnini Montepulciano d’Abruzzo, 2008, from Costco (until they quit and we had to buy it elsewhere). A really good bottle!

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

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