Friday, December 23, 2011

Pasta with White Wine Sauce and Sausage

In the picture: Some basil garlic sausage with the white wine pasta.
Okay, this is one of these posts where I am going to leave the finer details up to you. With this recipe I intend not to give you an "in and out recipe," but rather an idea that you can mold and use to fit your own tastes. Now, I obviously used what I had on hand, which happened to be some of the things I posted about recently. You don't need to make these recipes though, except for the white wine sauce. Go to the store, pick up some pasta and a few sausages and you're ready to go. (As long as you have the stuff to make the white wine sauce.)

Buy some sausage from the store; maybe a chicken sausage with basil and mozzarella, maybe a pork sausage with Italian seasonings. The point is to get a sausage you like, add it to some pasta with a light butter and onion sauce and enjoy. Most sausages will be heavily spiced so there is no need to make a complicated sauce for this meal. The pasta and sauce act as the potatoes in the typical "meat and potatoes" dish so loved by Americans.

Pasta with White Wine Sauce and Sausage:
1 pound seasoned sausage (chicken, pork or turkey)
3/4 pound of pasta
White wine sauce
Extra virgin olive oil

1. Get a large pot of water boiling ready for the pasta while you prepare the other foods. Keep the white wine sauce warm as well.
2. Heat a saucepan with 1 1/2 tablespoons of olive oil on medium-high heat. When the oil shimmers, add the sausage and cook all the way through. Reserve and keep warm.
3. Cook the pasta until al dente or even a little under al dente. Drain the pasta and then add this and the sausage to the white wine sauce. Toss to coat and warm all the ingredients through.
4. Plate the dish with some fresh pepper and salt.

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