This is a very easy week night dinner that can be pulled together with very little effort. The inspiration came from Bonnie at From a Writer’s Kitchen. She in turn adapted the recipe from The New York Times. This begs the question “when does a recipe become your own”? However I arrived at the finished dish, it is a good one.
We are packing up the house in preparation for our return to Florida for the winter. I had some bratwurst in the freezer, sage in the garden and linguini in the pantry. It is almost as easy as that. Throw in some cream or half and half and a bit of Parmesan and dinner is ready.
I served this with leftovers from the sage financiers I made here.
PASTA WITH SAUSAGE, SAGE AND CREAM
1/2 pound linguini cooked according to package directions
4 bratwurst sausages, cut into pieces and cooked
12 to 16 sage leaves
2 Tbsp olive oil
1 large clove of garlic, minced
1 cup cream or half and half
Salt and pepper to taste
Freshly grated Parmesan cheese
While the pasta is cooking:
1. Saute the sage leaves in the olive oil over medium heat until crisp. This takes only about 30 sec per side. Drain on paper towels and set aside.
2. Cut the sausages into half inch pieces and saute them in the same oil until lightly browned, adding the garlic at the last minute and saute until lightly golden in color. Remove and set aside.
3. Pour off the fat from the pan and stir in the cream or half and half. Bring it almost to the boil, stirring. Reduce the heat and stir the pasta in. Save some of the pasta water. Correct the seasoning. Add the sausages and heat through. Add a little pasta water if it is too thick.
4. Serve with a scattering of sage leaves and a generous sprinkling of Parmesan.