Sausage Medallion Pasta –
I’ve made this pasta a thousand instances. Again after I was twenty and twenty-two, I didn’t have a lot of a finances for entertaining however nonetheless needed to have my pals over for dinner so I virtually at all times made pasta as a result of it’s an affordable method to feed folks. 9 out of ten instances, I made a variation of my favourite sausage medallion pasta. It’s really easy to make!
The strategy right here is straightforward: caramelize onions in butter, then pan-fry sausage slices. It’s okay if the pan begins to show brown. Free taste! Add canned fire-roasted tomatoes and a few pasta water, salt and pepper, plenty of herbs and parmesan, and toss with noodles for essentially the most scrumptious stress-free dinner. I suppose you would use wine or rooster broth as an alternative of pasta water however I don’t know what to let you know, that is how I at all times make it and it’s at all times a success.
Little recognized reality about me: I like sausage and I actually love slicing sausage into medallions. I really feel prefer it’s turning into a little bit of a signature transfer of mine. (I can’t, as an illustration, eat fondue with out pan-fried sausage medallions.) I at all times have sausage packages in my freezer. They thaw shortly (I pull this package deal out within the morning and it was thawed by dinner) and sausage stays contemporary for for much longer than different meats, so I feel it’s a useful factor to have within the kitchen. These days I’ve been gobbling up packages and packages of Kiolbassa sausage, handmade by the Kiolbassa household for the reason that Forties. I used their beef smoked sausage on this explicit night time and it gave the pasta a beautiful taste.
That is the right factor for newbie cooks to cook dinner as a result of sausage is totally cooked so there’s no “is the rooster executed?!” drama. It positively boosted my confidence within the kitchen and nonetheless, a decade later, I cook dinner this a number of instances a month. (And but someway, it’s by no means appeared on The Rose Desk till now!) I typically add zucchini slices when the onions are virtually caramelized. Generally I add garlic. Generally I exploit oregano as an alternative of basil. Generally I’ll throw in some spinach. However the sausage, tomatoes, onions, and the strategy is at all times the identical and it’s at all times scrumptious.
With out additional delay, right here is my favourite go-to pasta. I hope you’re keen on making this as a lot as I do!
Sausage Medallion Pasta
3 Tbsp Butter
1 white onion
1/2 field Pasta (penne, farfalle, Cavatappi, or one thing comparable)
2 sausages (I used Kiolbasa polish sausage right here)
1 can fire-roasted tomatoes
1/4 cup pasta water (rooster broth or wine can also be good!)
1 Tbsp contemporary Italian Parsley
1 Tbsp contemporary basil
Parmesan
- Lower an onion in half, lower off the ends, and thinly slice the onion. In a big skillet, sauté onions low and sluggish in butter till properly caramelized. (Generally I’ll rush this in a pinch however I typically preserve it on low for an hour if I’ve the time!)
- Boil pasta in salted water in line with package deal directions.
- Whereas the pasta is boiling, slice sausages. Push the now caramelized onions to the sides of the pan, add a little bit of of olive oil to the middle (not even half a tablespoon), add sausage medallions, and switch up the top barely. Prepare dinner for a couple of minutes till browned, then flip and cook dinner for just a few extra minutes.
- When sausage is browned, add a can of fire-roasted tomatoes. Dip into the pasta water with a 1/4 cup measure and add 1/4 of pasta water to the skillet. (The starch from the water will assist the sauce stick with the pasta.) Salt and pepper to style and add chopped Italian parsley, julienned basil, and parmesan.
- If wanted, add one other tablespoon or two of pasta water to the skillet to verify it’s good and sauce. Drain the pasta. Regulate salt/pepper/parmesan accordingly, then flip off the top and add the cooked pasta to the skillet. Fastidiously stir within the pasta. Prime with extra parmesan and a giant sprig of basil if you wish to be actually fancy.
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Joyful cooking,
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