Hard day at work?
- Let’s throw together some pasta when we get home.
Snow on the ground?
- Pasta sounds good tonight.
Comatose on what to fix for dinner?
- Pasta will work.
Cleaning out the pantry and/or freezer?
- I think we’re having pasta for dinner!
Pasta is my all time go-to meal.
Here is my latest pasta recipe inspired by another great Gourmet one. (And yes, I had a hard day at work, we did have snow on the ground, and I was a bit comatose when I made this dish.)
Pasta with Roasted Garlic, Sausage, and Beans
Inspired by Gourmet’s “Campanelle Pasta with Sausage and Beans”
1 T. olive oil
1 lb. Italian bulk sausage
1 c. sweet onion (like Vidalia), chopped
3 small garlic cloves, thinly sliced
1/8 t. dried hot red pepper flakes
1/2 c. red wine
1 (750 g) carton Pomi chopped tomatoes
1 (15-oz) can navy beans, drained and rinsed
1 head of garlic, roasted and mashed into a paste*
1 c. chicken stock
Fresh ground pepper, to taste
1 lb. rotini (or other favorite pasta)
2 oz. “1/3 less fat” cream cheese
1/4 c. chopped fresh flat-leaf parsley
1/4 c. chopped fresh basil
Sea salt, to taste
Parmesan cheese to garnish (optional)
Heat oil in a large cast iron skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up into small pieces, until browned, about 4 minutes. Add sliced garlic, onion, and red pepper flakes and cook, stirring occasionally, until onion is translucent, about 2 minutes. Stir in red wine and let simmer on medium for 1-2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
Meanwhile, cook pasta according to directions. Drain.
Add cream cheese to sauce and stir until incorporated. Toss pasta with sauce, parsley, basil, and salt to taste in pasta pot until combined well.
Serve with a sprinkling of cheese (optional).
*To roast garlic, preheat oven to 400°F. Cut off and discard top of garlic head to expose cloves. Place garlic head on a square of foil (large enough to wrap it up) or in a garlic roaster. Drizzle with olive oil then wrap head in foil (or place lid on roaster) and roast in middle of oven until cloves are tender, about 30 minutes. Let cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
Have you discovered Pomi tomatoes? I am addicted to them. (Especially now as we can’t get good, fresh tomatoes locally.)