Continuing in my series to find quick and easy recipes for the weekday that can be prepared and cooked in an hour or less, I happened upon a technique on YouTube that I'd like to share and never tried with pasta. It's called risotto style of cooking pasta whereby you submerge the pasta with enough liquid to cover it and cook it down like you would risotto until all of the liquid is absorbed and the pasta cooked al dente. The byproduct is a rich thick sauce that the starch in the pasta creates with the remaining liquid.
Into that you can literally add anything but the kitchen sink!! The sky is the limit. This dish can include all manner of odds and ends from your refrigerator that you may have lying around. Choose a protein, some sort of veggies and add it to the pasta for a quick and easy weekday dinner. And the amazing thing is it's not only delicious, but it can literally become something new each time by adding a variety of those ingredients!!
Fast, easy and delicious Italian Sausage Pasta one dish meal made in a wok!! Give it a try !!!
Italian Sausage Pasta Risotto Style
Course. Lunch or Dinner.
Cuisine. American
Makes. 5 to 6 servings
Takes. Stew: 20 minutes’ prep and 35-40 minutes’ combined cooking time.
Ingredients
1-1/2 pounds ground mild Italian Sausage (or other protein of choice)
Medium onion chopped
3-4 garlic cloves minced
2 cups cherry tomatoes halved
2-3 Mexican squashes chopped (or other available veggies)
1/4 cup shredded parmesan cheese
1/4 cup white wine
16 ounces pasta (shapes work well in a wok)
32 ounces chicken stock
Salt & Pepper to taste
Oil for sauté
and a wok !!
Directions
Begin by browning the sausage in the wok. Season with salt and pepper or other seasoning you choose. When done empty it into a bowl and set aside. At the same time empty the contents of the chicken stock into a pot and begin to heat up. Bring it to the edge of boiling for later use.
Next add a small amount of oil to wok and sauté the onions for about 2-3 minutes until translucent. Add the garlic for about 1-2 additional minutes or until fragrant. Next add your chopped veggies and continue to cook until soft. Add to that the wine to deglaze the pan and continue cooking for another 3-4 minutes. Season to taste. When done empty the contents into another bowl and set aside.
Next wipe out the wok and add the dried pasta. To that add the hot chicken stock enough to just cover the contents and no more. Turn the heat up and begin to boil stirring occasionally....
As the pasta absorbs the liquid it may require a little more or a little less. If more simply add some hot water, if too much liquid is left you can remove it. As the pasta becomes al dente there should be some additional liquid left that is nicely thickened with the pasta starch. Toward the end add the parmesan cheese and mix in to continue to thicken and enrich that sauce.
The final step is to add the sausage and the veggies back into the pasta and incorporate. At the last minute or so add the chopped tomatoes to simply get them warmed but not disintegrated. Boom....your family is eating !!
Again this is easy, quick, needs basic ingredients that can vary from cook to cook, and is delicious !! I encourage you all to give it a try.
Until next time, Trout is Out !!!
Into that you can literally add anything but the kitchen sink!! The sky is the limit. This dish can include all manner of odds and ends from your refrigerator that you may have lying around. Choose a protein, some sort of veggies and add it to the pasta for a quick and easy weekday dinner. And the amazing thing is it's not only delicious, but it can literally become something new each time by adding a variety of those ingredients!!
Fast, easy and delicious Italian Sausage Pasta one dish meal made in a wok!! Give it a try !!!
Italian Sausage Pasta Risotto Style
Course. Lunch or Dinner.
Cuisine. American
Makes. 5 to 6 servings
Takes. Stew: 20 minutes’ prep and 35-40 minutes’ combined cooking time.
Ingredients
1-1/2 pounds ground mild Italian Sausage (or other protein of choice)
Medium onion chopped
3-4 garlic cloves minced
2 cups cherry tomatoes halved
2-3 Mexican squashes chopped (or other available veggies)
1/4 cup shredded parmesan cheese
1/4 cup white wine
16 ounces pasta (shapes work well in a wok)
32 ounces chicken stock
Salt & Pepper to taste
Oil for sauté
and a wok !!
Directions
Begin by browning the sausage in the wok. Season with salt and pepper or other seasoning you choose. When done empty it into a bowl and set aside. At the same time empty the contents of the chicken stock into a pot and begin to heat up. Bring it to the edge of boiling for later use.
Next add a small amount of oil to wok and sauté the onions for about 2-3 minutes until translucent. Add the garlic for about 1-2 additional minutes or until fragrant. Next add your chopped veggies and continue to cook until soft. Add to that the wine to deglaze the pan and continue cooking for another 3-4 minutes. Season to taste. When done empty the contents into another bowl and set aside.
Next wipe out the wok and add the dried pasta. To that add the hot chicken stock enough to just cover the contents and no more. Turn the heat up and begin to boil stirring occasionally....
As the pasta absorbs the liquid it may require a little more or a little less. If more simply add some hot water, if too much liquid is left you can remove it. As the pasta becomes al dente there should be some additional liquid left that is nicely thickened with the pasta starch. Toward the end add the parmesan cheese and mix in to continue to thicken and enrich that sauce.
The final step is to add the sausage and the veggies back into the pasta and incorporate. At the last minute or so add the chopped tomatoes to simply get them warmed but not disintegrated. Boom....your family is eating !!
Again this is easy, quick, needs basic ingredients that can vary from cook to cook, and is delicious !! I encourage you all to give it a try.
Until next time, Trout is Out !!!
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