Sausage Pasta My Family Can't Get Enough Of | Christine Cushing
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- Опубліковано 4 гру 2021
- My family can't get enough of this fast and easy spicy sausage pasta. It's the perfect way to use strozzapreti which literally means priest choker! Seriously. The spicy sausage, peppers all cook in a skillet while the pasta is boiling. At the end my great trick to add the rapini to the boiling pasta is a game changer. Slurping allowed! FULL RECIPE BELOW.
RECIPE: PASTA WITH SPICY ITALIAN SAUSAGE & RAPINI
Before starting make sure you have a large skillet that can hold all the pasta and sauce as it needs to finish cooking there. Also the time you add rapini to the water will vary depending on your pasta of choice so, make sure you are aware of this.
INGREDIENTS:
1- 500 gm package of strozzapreti pasta, or penne, cavatelli
3 tbsp. olive oil (45 ml)
2 raw spicy sausages, casing removed, crumbled
1 large shallot, chopped
½ red pepper , sliced
2 cloves garlic, chopped
1/2 bunch rapini, washed, cut into large pieces
¼ cup of vermouth (60 ml)
1 cup canned chopped or fresh plum tomatoes(250 ml)
Couple of ladles of pasta cooking water to adjust sauce thickness
Large handful fresh parsley
¼ cup freshly grated Parmesan, or to taste (50 ml)
Bring a large pot of salted water to boil.
Meanwhile, heat 1/2 the olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until golden brown, about 3 to 4 minutes. Add the shallots and sauté until soft, about 3 minutes. Add garlic, and pepper and sauté until softened, about another 1 minute. Add vermouth to deglaze the skillet. Add the chopped tomatoes and simmer for about 15- 20 minutes or until pasta is cooked. Remember to use some of the pasta cooking water in your sausage mixture before the rapini is added to water.
While the sauce is cooking, cook pasta in rolling boiling, salted water. Depending the cooking time suggested on package, at 2 minutes before the pasta should be al dente, add the chopped rapini and boil with pasta for 2 minutes. Using a spider or slotted spoon add the pasta and rapini back to the sausage mixture adding in some of the pasta water.
Cook in the large skillet for 1 minute until the pasta absorbs some of the sauce. Sprinkle with parsley and grated cheese and remaining olive oil. Serve immediately.
Makes 4 -6 servings
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Hello from Montreal! Yes I think that parsley is underated, it's much more than a simple plate decoration.. and I think that scalions are very much underated also! I cook for one, so the scallions takes often the place of onions and I love the dark green part of the scallions, that add so much flavor to a dish... Have a great day ....
I've also been told parsley is used as a garnish that is meant to be eaten after the plate as a breath cleanser! idk....since I heard that my parsley gets eaten! LOL
Salut ! I totally agree about scallions also. I use them a lot. Thanks for watching
My mother in law was first generation Italian American. She would throw in swiss chard or kale during the last few minutes of cooking something like rigatoni or big penne, then toss it with parmesan and olive oil. Delicious comfort food. I've heard strozzapreti described as priest-stranglers. The Italians love to joke so who knows the true origin of the term. I love Italian flat leaf parsley too! Thanks for a delicious recipe Christine. Opa!
It’s so true .. pure comfort. I do love the one about them eating so much they choked on it. Thanks for watching
Kudos to your mother-in-law for adding kale.
Hi Christina! Years ago (16 +/-) living on the coast of Connecticut I could not afford to pay cable & had only antenna TV. I seemed to only receive Canadian TV ? lol
I loved & watched your TV program about you taking extremely bad cooks & teaching them what to do in the kitchen. They, in turn, learned to feed their families. I also learned a lot from you. Tonight I stumbled upon this video and it was like seeing an old friend! Subscribed for sure! btw parsley is WAY underrated.
So glad you discovered my channel after all these years. Thanks for the sub and welcome to my kitchen.
Hello beautiful presentation as always v.good and delicious thumbs up beautiful. This recipe I am definitely try it out. 💕😍😋💖💚👌👌👍👍👍
Many thanks
Hi Chef Christine!!! Just made this for dinner (I’m in the UK currently). And, of course, it was superb!!! I used broccolini, veggie shop was out of broccoli rabe, blanched it the same. Another delicious recipe! Earlier today I made another batch of your Koulourakia cookies! Can I tell you, I have gained three pounds this week😋 I whip up the cookies using my 2” cookie scoop. I’m not so good at the braiding. They puff up majestically!!! I doubled the Anise this time, yum!
Leaves are fallin', Sausage Pasta is callin' :)
Haha. Cute
We always ate at home when I was growing up, we used dried herbs so parsley tasted like nothing. Who knows how many years it sat on the shelf. I was amazed how refreshing fresh parsley tasted, I love the flat best.
It's so true. I think people really don't give fresh parsley the praise it deserves. Thank you
So delicious! Also, you are a very beautiful chef!
Awesome thank you 🥰😋
You’re welcome 😊
I was OBSESSED with parsley last year, sauces with a lot of it just filled the room with heaven
i too am obsessed with parsley!
I just made this and it was INCREDIBLE! As good if not better than any pasta dish I have ever had in Italy. I didn't have broccoli rabe (which I believe is a key ingredient for that bitterness of which Christine speaks) so I used spinach. I didn't have an onion on hand and it was far too cold to go out to the market just for that, so I used some cocktail onions that were just sitting in the cupboard. Both of those substitutes worked out fine. I did add a bit of hot pepper flakes and a sprinkling of Italian seasonings at the end. I think I'll use yellow peppers next time instead of red for a bit of color since the tomatoes are already red. It's not a greasy dish at all and one can taste a myriad of flavors. Excellent job, Christine. I'll be making this again and be ready for that applause at the end of the meal!
First of all , I love how you improvised and used what you had/preferred but payed attention to the details of the recipe. So glad you loved it .. See you in the kitchen.
Looks wonderful 😊 👌 this is definitely on my list of recipes to try asap 😋
Oh I hope you do. It will not disappoint
I love pasta 😋 thanks for sharing the recipe
My pleasure
Μπράβο Χριστίνα!!! Είσαι πρώτη!!! Χαιρετισμούς από το Βανκούβερ!!! Bravo Bella! I will try your pasta dish this week. Looking forward to it. Be well. Best to your family.
Ευχάριστο ! Be well and Merry Christmas
@@ChristineCushing Thank you! Same to you and your family.
Yum! I’ll have to try this one out ❤️ Merry Christmas to you and yours Christine!
Yes you have to try it. Merry Christmas.
I plan to try this Friday night....Looks fabulous
How did you like it ? Thank you
Hi 👋 Christine
Looks amazing 😉 cant wait to try this,thank you.
Mary.
Hope you enjoy
I can't wait to try this ..you have always been my favorite chef ..you explain things perfectly and have been following your recipes on T.V for years ..thank you so much Christine
My pleasure and thanks for watching over the years 😀
I made this tonight but plant based with impossible spicy sausage and omg I was in heaven! It's absolutely delicious!
That’s so cool ! Thanks for watching and making it your way
I think parsley is underrated because it was relegated to a cutesy decoration on every restaurant dish in America. People learned to toss it aside with a bit of annoyance. Thus it’s true value was diminished. And now, you and I have to live with the frustration of a profoundly flavored ingredient that suffers from the indignity of low-ratings .... And, speaking as a doctor here ... parsley has a higher concentration of calcium that either spinach or kale. Damn shame that it’s been tossed aside for the last fifty-five years, ehhh?
I love parsley and use lots of it in a fresh preparation, as it has more flavor than the dried.
Oh yes ! That’s so interesting about the calcium. Here’s to becoming parsley pr agent. Thanks for watching
This recipe is almost as awesome as you are thank you
Thanks so much!
I made this last night, and it's incredibly good. Thank you Christine! You're an excpetionally talented, charismatic, entertaining chef and teacher. Your long resume of awards and achievements is well-deserved. My confidence and cooking skill has grown exponentially because of you. I'm always impressed with your dishes and how well they turn out when I cook them. I feel like I'm eating high-end restaurant quality food, right in my own home, but at about 20% of the cost of going out. Your sausage pasta here is off-the-charts amazing. I can see why your family likes it so much. Mine does too. I doubt I'll be making my Mom's spaghetti recipe anymore, since this has way more pizazz and is just as quick and easy. My mother agrees.
I trust you with the parsley, and I'll begin giving it a chance more often. After 53 years of tossing it on the side of the plate as a nuisance decorative garnish, giving it the respect it deserves will take a little more time for me. But out of respect for you, I'll evolve with it. I've always been in love with Cilantro though. For this sausage pasta dish here, last night instead of parsley I used a cup of chopped fresh basil, which worked lovely.
Thanks again! I think I'll try cooking your pasticcio or moussaka next, and will try freezing the half of it we can't finish eating on the first and second days.
So amaaazing to hear ! I’m so glad you are loving / appreciating all my details that make such a difference . Oh be prepared to lick those plates from either of your next selections . Thank you and see you in the kitchen
Made this last night using penne and it did not disappoint.
Very great to hear !
Hello from Montreal, i’ve been cooking this recipe for years. Always a success. P.s. I add some little black olives to the dish. Thanks for your great recipes.
Hello ! Oh the black olives would be an awesome addition. My pleasure.
Hi Christine, another beautiful dish❤️🙏Love it…and YES parsley is underrated:) The pasta looks really good, I’ve never tried the priest choker 😂 I will definitely try this recipe 👍❤️👩🍳 You Rock💖
Crazy the priest choker right ? I hope you try it. Thank you
Looks delicious, but I must admit I'm a little hesitant when it comes to rapini, (really don't like bitter taste but maybe chard?) The country I know who really knows how to use parsley is Iran, my friends mom made parsley like a vegetable, or in place of lettuce it was amazing, and I miss her cooking. Can't wait to try this, Lucca's only a couple blocks away. Thanks Christine, love all your favorite foods, see you soon.
Thank you ! Yes Iran uses a ton of parsley. We Greeks also use it in many dishes . You can always use chard or even spinach instead of the rapini. Thanks
I love the new intro !! That really is a pretty dish of food, and I imagine there are nice differences in textures as well.
Glad you love the intro. Have been working on it for a while.
I had the most lovely parsley growing in my dooryard garden and the local deer trimmed it right off leaving me only stalks!
Well , I guess deer love parsley. :). Thanks for watching
Yes I’m Italian and French and parsley has always been king in my family
We also love it. Thanks for watching
I cannot get enough of your recipes and cannot wait to try this one! Would you consider doing a Croque Monsieur video?
Thanks so much! You have to try it .. so satisfying. I will add Croque Monsieur to the list. Good suggestion. Merry Christmas
My mouth is watering…
It is definitely drool worthy. :)
Nice 👍
Many thanks
Hlo Montreal Thanks for video your dishes is so preety
Thanks for watching!
Thank you so much Excellent dish…I’ll skip the cheese bc I’m lactose intolerant…❤❤❤
The Greek Delicious tanks
Having never tasted rapini and would not want to waste what looks like an AWESOME recipe, I think, until I tasted rapini, that I would substitute either Swiss chard or spinach. I'm not saying that I wouldn't be open to trying this as written....but :P
The easiest thing to do is boil the rapini until your finger can cut into the stem easily but not mush, then drain and saute with olive oil and garlic, Then put it on a plate and add EVOO along with lemon and salt, its a great side dish and its a perfect way to try it. Rapini is really a great tasting veg, the Italians do it the same way but instead of lemon they use vinegar. I tried it once but I didn't like it with vinegar. Try it I am sure you will love it.
As suggested below , cool the rapini and give it a try. But either spinach or Swiss chard would be great as a sweet substitute. Thanks
I love rapini but I find the stems to be too tough when I cook them all at once.
I usually cut the stems and cook them alone for a few minutes, then I add the rest.
But this is a dish I will definitely try soon.
Just watched your video and I definitely am going to make this tonight for dinner. Can I substitute anything else for the rapini since it’s not available in any of my supermarkets.
Just wanted to offer some options quickly because I want you to make it. Spinach , Swiss chard are both good options to sub. You can treat them the same way just cook spinach a bit less. Enjoy 👏👏
Hello from Vancouver, BC! Love parsley!! If I can’t find rapini could I use like broccolini?
I live in Connecticut USA close to NYC & when I moved here from Vermont I realized that Broccoli Rabe is almost a staple for the Italians close by & in the city. I had never heard of it. I don't care for it.
Yes you can use broccolini instead. It is sweeter and more delicate. Let me know how you like it .
Are rapini and chorta the same greens? If not, what (in EngIish) IS Greek chorta exactIy? I absoIuteIy Iove it. Thanks.
In Greece chorta is a general terms for “ greens” usually wild and they have so many to chose from. The most common options for use are : dandelion - bitter green , curly endive - sweet and amaranth also sweet. I hope this helps because we don’t consider rapini technically as chorta.
@@ChristineCushing It does help, thank you. 🌹
Did she put the vermouth in? I missed it twice. It’s in the recipe in the description. Thx.
At one point she deglazed the pan. I couldn't see the bottle.
Yes it went in when I say deglaze the pan. Thanks
@@ChristineCushing Well, I’m watching it a 3rd X now, and I don’t know how I missed it. 😂 It looks yummy and I can’t wait to try it. Is the vermouth vital? Can I use nonalcohol.
@@catinvt Thank you. I see it now! 🤪
Hello it s look miam 🤘🤘🤘 ad to list click 😊
My problem with parsley is not with the taste but with using it. I don't generally plan my meals so I don't buy the ingredients before preparing a meal so I don't usually have the parsley at hand. If I buy parsley as just incase ingredient it usually rots before I use it. Frozen isn't attractive but I have wondered if dried parsley flakes have decent flavour.
Parsley on boiled buttered potatoes...
Parsley is peppery
The History: Basically when Papal States took over Emilia Romagna the church confiscated meat, milk and eggs from farmers. The farmer ladies were angry because they had to make pasta without eggs. So they named the pasta strozzapreti or priest strangers because they hoped "the priest who came over for Sunday lunch would choke on them." Bottom line: do not mess with Italians and their pasta.
The name reflects a certain amount of anti-clericalism among the people of Central Italy.
Strozzapreti dough is as a result a very simple dough made of 00 flour and water rolled out by hand, then cut.
The terms Strozzapreti and Strangolapreti are commonly considered interchangeable, they are more specifically used to distinguish two different recipes across Italy. Indeed, besides the original recipe from Emilia-Romagna, more properly called Strozzapreti, there are many versions of this pasta all around the country: in the southern regions Campania, Lazio and Calabria Strangolapreti (or Strangulaprevati in the dialect of the area) is a type of potato gnocchi.
I researched this some time ago and found it fascinating, as I love everything food-history related. Cheers Chef! 🥂
That is so amazing. Thank you for the detailed info. It is fascinating how much is loaded into a simple pasta. And yes , I agree “ Do not mess with Italians and their pasta “ !
Could be that they paid the Priests in pasta...certainly in England the ruling classes used to pay the Monks to do their penance for them
I just find it so hilarious. It's possible.
@@ChristineCushing .....yes well monks didnt mind being paid, infact that was one of the ways they could make money...turned out to be a 'Good little earner'
No, flat leaf parsley is not underrated. It is overrated. Cooks sprinkle chopped parsley over a finished dish, and what we get is, "I AM PARSLEY! HEAR ME ROAR!" The taste of the dish is lost. All I can taste is the damn parsley.
Curly parsley is okay. Cooks tend to leave it whole and add it as a garnish to top the dish. I can push it off and ignore it.
Cilantro is underrated. Cilantro brightens a dish without overpowering it.
The most underrated green is celery leaf. By itself, it tastes strong, but add it to any dish and its flavor becomes muted. It turns into a soft aromatic. Add celery leaf at the end. Soups, stews, salads, pasta, meats; celery leaf works with all of them.
Well we all have our own take on it. To me parsley is a bright fresh flavour that is more delicate than coriander . Of course coriander has it's place in make amazing dishes. Thanks