Agnolotti with Sausage
Source of Recipe
"Joe Bruno of Pasta Nostra restaurant (Martha Stewart)"
List of Ingredients
1/2 cup unsalted butter (about 1 stick)
2 large onion -- cut into 1/2-inch
pieces
1 tablespoon olive oil
1/4 cup heavy cream
1 pound sweet italian sausage -- casings removed
coarse salt (to taste)
freshly ground black pepper (to taste)
1 ten ounce package frozen petite peas -- not defrosted
2 pounds agnolotti -- fresh fettuccine,
or 1 1/2 pounds dry pasta such as shells,
orecchiette, or rotini
Recipe
In a medium heavy-bottomed skillet, melt butter over medium-high heat. Add
onions. Cook until onions are soft and have lost their moisture. It may be
necessary to adjust the heat so that onions do not brown. Reduce heat to
medium-low, and continue to cook so that onions brown slowly, stirring
frequently, until dark brown but not burned, about 45 minutes total
cooking time. It may be necessary to adjust the heat to prevent them from
burning.
Heat olive oil in a medium skillet. Crumble sausage into skillet. Cook,
stirring occasionally, over medium-high heat until lightly browned. Do not
to let the meat dry out. Add cream, and cook, stirring, for 2 minutes.
Transfer to a large heat-proof bowl. Break sausage into marble-size
pieces, if necessary. Set aside.
Bring a large pot of salted water to a boil. Add peas and onions to
sausage in bowl. Add agnolotti to boiling water. Place bowl over pot of
boiling water to warm through. Cook until al dente, following label
directions. Strain pasta, and add to bowl with sausage mixture along with
a few tablespoons boiling water. The sauce should not be wet or runny. The
agnolotti should be well coated and shiny from the sauce. Transfer to
serving dishes, and season with pepper. Serve immediately.
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