• BH&G 3307

    From Dave Drum@1:3634/12 to All on Tue Jul 13 06:16:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gemelli w/Asparagus & Sausage
    Categories: Vegetables, Pasta, Pork, Dairy, Cheese
    Yield: 6 Servings

    2 bn Small or medium asparagus
    +=OR=+
    8 oz Broccoli florets
    1 lb Gemelli or fusilli
    1/2 c Pine nuts (opt)
    1 lb Bulk Italian sausage
    1 md Onion; chopped
    1/3 c Whipping cream
    1 ts Kosher salt
    1 c Sheep's milk or whole-milk
    - ricotta
    Fresh ground black pepper
    1/3 c Grated Parmigiano-Reggiano
    - cheese
    10 Fresh basil leaves
    Ricotta cheese (opt)

    Set oven @ 325ºF/163ºC.

    Bring a large pot of water, with 1 tablespoon salt added,
    to boiling. Cut top 2" from asparagus stalks (reserve
    asparagus stalks for another use; see "What About the
    Stalks?") Cook asparagus tips or broccoli in the boiling
    water for 3 to 4 minutes, just until tender. Using a
    large skimmer or long-handled strainer, transfer
    asparagus or broccoli to a colander. Rinse under cold
    running water to stop the cooking.

    Return asparagus cooking water to boiling. Add the pasta;
    cook according to package directions, about 10 minutes,
    just until tender to the bite (al dente). While pasta is
    cooking, spread the pine nuts on a baking sheet and bake
    about 10 minutes, just until golden.

    Meanwhile, in a large skillet, cook sausage and onion
    until meat is browned and onion is tender; drain off fat.
    Add asparagus tips or broccoli, all except 1 tablespoon
    of the pine nuts, the cream, and salt. Simmer about 2
    minutes. When pasta is almost done cooking, use a skimmer
    or long-handled strainer to transfer it to the skillet,
    reserving cooking water. Add ricotta, plenty of freshly
    ground black pepper, and about 1 cup of the pasta cooking
    water. Increase heat to high; toss until pasta is well
    coated, about 30 seconds. Add Parmigiano then toss again.
    Transfer to a large platter, top with reserved pine nuts
    and basil. Serve with additional ricotta.

    FROM THE TEST KITCHEN: If pasta is too dry, add
    additional pasta water until desired consistency is
    reached

    WHAT ABOUT THE STALKS?: Donatella's recipe calls for the
    tips only of the asparagus, so she uses the remaining
    stalks for a side dish. Cut stalks in 2-inch pieces, cook
    in lightly salted water just until they turn bright
    green, drain, then transfer to a baking dish. Drizzle
    with a little melted butter, sprinkle with Parmesan
    cheese, and bake at 450ºF/232ºC for 6 to 8 minutes
    until the cheese is crusty and browned.

    Makes: 6 servings

    Better Homes & Gardens | October 2016

    MM Format by Dave Drum - 25 October 2016

    Uncle Dirty Dave's Archives

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    ... I never drink at breakfast because I always call it brunch.
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