Last week I tried a new dinner from my favorite mag, Glamour. I have subscribed to Glamour for as many years as I can remember (ok, probably like 5 years, but that is a longer relationship then Jacob so it's been pretty serious). It has the perfect blend of silly girl stuff, girl power and lifestyle. I love it.
Back to the recipe..... The mag promises that "these fast meals are as sexy as you want them to be". Because you all know how much sexy meals are always on my mind.
FUSILLI WITH SAUSAGE RAGU
Serves 2 (if this is the only thing you are serving. If you serve something else, you can have leftovers for lunch. and trust me, you will want leftovers.)
1/2 lb. fusilli (spiral pasta. Let's be real. I use whatever pasta I have on hand.)
1 tbsp. olive oil (i always use evoo. why? because it is what I have and I like it)
1 tbsp butter
1/4 tsp. crushed red pepper flakes
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1/2 lb. sweet Italian sausage, casings removed. (I just got ground sausage and used that. Casings gross me out)
3 tbsp. tomato paste
1/2 cup white wine (For all your sober chicks, I use chicken broth instead. Perfecto!)
Handful of chopped fresh parsley
1 cup grated fresh Parmesan cheese
1. Cook pasta according to package. Reserve 1/2 cup cooking water.
2. Heat olive oil and butter in skillet over medium-low heat. Add red pepper, onion and garlic (my favorite combo). Cook until onion is translucent. This usually takes 5 minutes. Be careful not to let it burn. Burnt garlic is nasty.
3. Raise heat to medium; add sausage and break into bits. Cook until sausage is brown and starting to get crispy. Just like you would with ground beef, but this time it's just sausage. This takes about 10 minutes.
4. Add tomato paste and stir until sausage is coated, about 1 minutes. Add wine (chicken broth) and scrape the bottom of the pan. Cook until mostly reduced.
5. Remove from heat. Add cooked pasta and 1/2 cup reserved pasta water and toss. Throw in parsley and cheese. Toss until combined. Serve warm.
Notes: I thought I had tomato paste and only had tomato sauce (boo). I had to use a little extra so it could have some more flavor. If not, it was just "ish". Adding more definetly upped the flavor.
Rating: 4.5 out of 5. I wanted a little more flavor, but Jacob had 3 servings the first night and we fought (gently) over the leftovers for lunch the next day. Definitely put it in the rotation.
If you try it, lemme know.
Tried to find the credit online but no luck. Originally seen in February 2011 Glamour Mag.