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Pasta with Sausage, Red Onion and Lentil




Source of Recipe


Bon Appetit-10/02






List of Ingredients



• 1/2 cup dried lentils
  
• 2 teaspoons extra virgin olive oil -- (original recipe called for 2 Tbsp)
  
• 1 1/2 cup chopped red onion
  
• 13 ounces sweet Italian sausages -- about 4 links, casings removed, crumbled
  
• 3/4 cup red wine
  
• 12 ounces small pasta such as conchiglie or pennette
  
• 2 ounces grated pecorino Romano cheese -- 3/4 cup, packed
  






Instructions



1. Cook lentils in a small saucepan of boiling water until tender, stirring occasionally, about 20 minutes. Drain well and set aside.
   
2. Heat olive oil in heavy large skillet over medium-high heat. Add onions and sausage; saute until sausage is light brown, about 8 minutes. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in cooked lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.
   
3. Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain well, reserving 1 cup of pasta cooking water. Return pasta to pot. Add sausage-lentil mixture and cheese and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional olive oil and grated cheese.