RECIPE TITLE "Broccoli,
Sausage and Shells in Balsamic Sauce Recipe"
Source: Cooking at a Glance - Pasta,
courtesy of Cooking.com
Makes 4 main-dish servings ---
Italian balsamic vinegar is aged for years in wooden barrels to
mellow and sweeten. Look for this unique condiment in specialty
foods stores and well-stocked supermarkets.
6 ounces conchiglie, cavatelli, or other dried shell-shaped pasta
4 cups broccoli flowerets
12 ounces hot Italian sausage links
1 tablespoon oil">olive oil or cooking oil
2 cloves garlic, peeled
1 tablespoon all-purpose flour
1/8-1/4 teaspoon crushed red pepper
1 cup chicken broth
2 tablespoons balsamic vinegar
Ultimate Pasta Ultimate
Pasta opens with a gallery of irresistible pasta dishes illustrated
with superb close-up photography. There are pasta dishes here for
every occasion and every taste, all created by international award-winning
author Julia dell Crode. The easy-to-follow instructions and tasting
notes, and the expertise of an author passionate about her subject,
enable you to choose ingredients that hve a natural affinity with
each type of pasta.
In a large saucepan or pasta pot bring 3 quarts water to boiling.
Add pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes,
or till pasta is al dente, stirring occasionally. Add broccoli to
the pan during the last 5 minutes of cooking. (Or, cook according
to package directions, adding broccoli the last 5 minutes.) Immediately
drain. Return pasta and broccoli to warm pan.
Meanwhile, in a large skillet cook sausage links, covered, in 1/2
cup boiling water for 15 minutes. Drain off liquid in skillet. Add
olive oil and garlic to sausages in skillet and cook, uncovered,
for 4-5 minutes, turning sausages to brown them on all sides. Remove
from heat. Discard garlic and reserve 1 tablespoon of the pan drippings
in the skillet. Cool sausage links, then bias-slice into 1/4-inch-thick
Stir flour and crushed red pepper into reserved drippings in skillet.
Add chicken broth all at once. Cook and stir over medium heat till
thickened and bubbly. Cook and stir for 2 minutes more. Stir in
balsamic vinegar. Pour chicken broth mixture over pasta-broccoli
mixture. Add sausage and toss to mix well; heat through. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Makes 4 main-dish servings
Facts per Serving
Calories: 518 Fat: 31g Carbohydrates: 38g
Cholesterol: 65mg Sodium: 688mg Protein: 22g
Fiber: 4g % Cal. from Fat: 54% % Cal. from Carbs: 29%
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info