Category Archives: Pork

Pasta with Sausage and Tomato Cream Sauce

October 3, 2010

I’ve had a sudden craving for creamy cheesy Italian pasta dishes. Maybe it’s because the weather is turning cold and suddenly a steaming plate of pasta hits the spot. All I know is that Dustin, who has been a pasta-lover all along, is thrilled with my new obsession. I’ve accumulated a pile of pasta recipes much like this one. So get yourselves ready for a pasta-full fall!

I appreciated the simplicity of this dish. Sauteed sausage, onion, and garlic, simmered with tomatoes and cream, poured over a pot of al dente pasta, and finished off with fresh basil and Parmesan. Even though it’s not complicated it’s full of rich flavors.  As usual, I was trying to be health-conscious when I made this dinner and made several alterations to suit my needs. I’ve listed the options for you below.

Pasta with Sausage and Tomato Cream Sauce

INGREDIENTS

1 lb. whole wheat pasta
1 Tbsp. extra virgin olive oil
3/4 lb. Italian pork sausage (or turkey or chicken sausage)
1/2 tsp. dried crushed red pepper
1 cup onion, diced
3 cloves garlic, minced
salt and freshly ground black pepper, to taste
28 oz. can crushed tomatoes (San Marzano recommended)
1/2 cup half and half (heavy cream if you’re feeling indulgent)
1/4 cup fresh basil, julienned
1/2 cup Parmigiano Regiano, freshly grated (more to taste)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

2. Meanwhile, preheat olive oil in a large skillet over medium heat. Add the sausage and red pepper flakes and cook until no longer pink. Add the onion and garlic. Saute until the onion is soft and the sausage is browned. Stir in the tomatoes and cream. Simmer for several minutes until slightly thickened. Season to taste with salt and pepper.

3. Drain the pasta, reserving some of the pasta water. Add the pasta to the sauce and toss. Thin with a little pasta water, if necessary. Top with a handful of freshly grated Parmesan and fresh basil and serve.

Serves 4-6.

(Adapted from Bon Appetit)

Breakfast Pizza

May 6, 2010

I wish I loved arugula. I wish dirty dishes cleaned themselves. I wish I was more sophisticated (imagine cooking dinner in heels instead of comfy but ruddy pajamas). I wish I could eat pizza every single day and not end up with motherly hips at age 23 24 (I almost forgot my age!). But alas, I do not yet like arugula. And I constantly find myself doing dishes. I still haven’t given up on sophistication- once and a while we drink sparkling fruit juice out of wine glasses. And pizza or not, I’m probably destined to have motherly hips someday. Which makes me wonder, why not have pizza more often?

Pizza for breakfast- ingenious! Pizza for breakfast with bacon and cracked eggs on top- even better. Except we at this for dinner. But no matter. It tasted very much like a big breakfast plate of crispy bacon and cheesy soft-cooked eggs. But it was on a chewy pizza crust sprinkled with a trio of freshly chopped onions. Unique and awesome.

P.S. See that parsley and those chives? They came from my very own little herb garden! Mid-pizza production I stepped outside my back door with my garden gloves and clippers and picked us some fresh pizza toppings. I have a fond affection for my petite plants. No doubt you’ll be hearing lots more about my new garden in the months to come…!

Breakfast Pizza

INGREDIENTS

1 recipe pizza dough
5 slices bacon, cooked and chopped
5 eggs
2 cups mozzarella, shredded (or a combination of mozzarella and fresh crumbled goat cheese)
1/2 cup freshly grated Parmigiano Regiano
salt and freshly ground black pepper
1 Tbsp. fresh parsley, chopped
2 Tbsp. chives, chopped
1 shallot, minced
2 green onions, sliced

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F. Prepare pizza crust according to recipe directions.

3. Sprinkle the cheeses and bacon over the prepared crust. Crack the eggs over the top and season with salt and pepper.

4. Bake in preheated oven for about 10 minutes, until the crust is golden brown, the cheese is bubbling, and the eggs are cooked through.

5. Remove from the oven and sprinkle with the parsley, chives, shallot, and green onion. Let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Smitten Kitchen)

Italian Sausage, Vegetable, and Orzo Soup

February 28, 2010

I made a similar version of this last January. But I’ve improved on it since then. So here is my new republished Italian Sausage and Orzo Soup- now including Canellini beans and even more veggies! This soup contains sausage, so of course it is hearty, rich, and delicious! It’s packed full of fiber from the beans, whole grain pasta, spinach, carrots, and zucchini. Something you can definitely feel good about. (And will keep your stomach feeling full a lot longer!) I went ahead a made a whole pot-full this time and didn’t regret it. We were eating soup all week, but nobody here minded. It was just as tasty and satisfying on day 3!

1/30/09: Nothing is more comforting than curling up with a piping hot bowl of soup on a cold winter day. I blame all the rain for my recent soup obsession. Serve it with a loaf of honey whole wheat or sourdough bread and you have a well-rounded, irresistible meal! This recipe is simple and ready in just under an hour. If you are feeding a family as small as ours (2), I would definitely cut the recipe in half. I did, and we will still have enough leftovers for several lunches.

Italian Sausage, Vegetable, and Orzo Soup

INGREDIENTS

1 lb. sweet Italian pork sausage (or spicy Italian)
1 medium onion, chopped
2 cloves garlic, minced
1 cup carrots, sliced
1 (28 oz.) can crushed tomatoes (I used fire-roasted)
32 oz. low-sodium beef broth
1 (14.5 oz.) can cannellini (Great Northern) beans
1/2 cup whole wheat orzo pasta
2 small (or 1 large) zucchini, halved and sliced
4 cups packed fresh baby spinach, chopped
1/2 tsp. dried basil
salt and freshly ground black pepper, to taste
Parmesan cheese, freshly grated for serving (optional)

DIRECTIONS

1. Brown sausage and onion in a large pot over medium heat. Add garlic and carrots and continue cooking for several more minutes. Stir in tomatoes and beef broth, bring to a boil, reduce heat, cover, and simmer 15 minutes.

2. Add the beans, pasta, zucchini, and basil. Cover and simmer another 15 minutes, until the pasta is soft and the zucchini is tender.

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Serve topped with freshly grated Parmesan cheese (optional).
Serves 6-8.

(Adapted from All Recipes)

Sausage, Mushroom, and Pepper Pizza

December 16, 2009

Sometimes I get so excited to eat what I’ve created that I forget the finishing touches. Halfway through devouring this cheesy delightful pizza I realized I forgot to add the fresh basil. Such a shame. So I surreptitiously sprinkled some on top, after the pizza had cooled. Not the same, but better late than never. Don’t forget the basil (especially if you buy a 3$ bunch of it just for this occasion). It makes it this pizza marvelous (and particularly beautiful).

I have to tell you. Tomorrow we leave for a Christmas vacation. We’re on break from school for the next few weeks and so we’re heading to Oregon to spend the holidays with Dustin’s family. We’re quite excited because it’s been almost 2 years since we made the trip. But this does mean that I won’t be in my kitchen… for 2 weeks! We barely left last night (staying with my parents in DC today) and I’m already experiencing separation anxiety. In theory, I’m looking forward to a break from cooking, but I know I’m going to miss it very much. I’ve saved a few recipes to share, but my posts may come a little less often until I’m back and caught up.

Feeling sad about the impending separation? Need a comforting slice of cheesy pizza to cheer you up? This recipe will do. It combines classic pork sausage and fresh sauteed veggies for a pizza supreme. It’s cheesy, rather greasy, and livened up with fresh cut basil (if you don’t forget it!). Make sure to visit the link below for instructions on making the perfect pizza crust. It’s my most-utilized recipe on this site.

Sausage, Mushroom, and Pepper Pizza

INGREDIENTS

1 recipe pizza dough
6-8 oz. sweet or spicy Italian pork sausage
1 cup onion, thinly sliced (I used 1/2 of a large white onion)
1 red bell pepper, thinly sliced
8 oz. mushroom mix (I used half cremini and half skitake), cleaned and quartered
salt and pepper, to taste
2 cloves garlic, minced
about 1 cup pizza/marinara sauce
about 2 cups mozzarella cheese
fresh basil, julienned

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. Preheat oven to 450 F.

3. Remove casings from sausage and cook in a large skillet over medium-high heat until browned, stirring to crumble. Add onion, pepper, and mushrooms and saute until tender (about 8 minutes). Stir in garlic and cook for 1 more minute. Season to taste with salt and pepper. Remove from the heat and set aside.

4. Once the crust is prepared, spread a thin layer of tomato sauce over the crust. Top evenly with the sausage and mushroom mixture. Sprinkle with desired amount of cheese.

5. Bake in preheated oven for 8-10 minutes until the crust is golden and the cheese is bubbling. Remove from the oven, sprinkle with fresh basil, and serve.

Makes 1 large pizza.

(Adapted from Cooking Light)