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Pasta with Turkey Italian Sausage and Sage

3/15/2011

7 Comments

 
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      I usually make this pasta when I have fresh sage in my kitchen garden; and since I didn't have much of a kitchen (actually, no kitchen at all) last summer when my fresh sage was available, I missed the growing season and my chance to make this pasta the way I normally do.  But don't do as I do, and limit this pasta to just a few select months.  It's too good for that.  Substituting dried rubbed sage for the fresh is easy enough.

       I'm taking a break until the end of March; taking a vacation, actually!  That's something I haven't done in over 2 years, and it's something I desperately need right now.  We're also in the midst of another renovation (our basement and two bathrooms).  Yes... time to go.  Heading to northern California.  Hope to eat well, drink some good wines, and take a lot of beautiful photos. 

                                                •   •   •   •   •   •
     Pasta with Turkey Italian Sausage and Sage

• 2 tablespoons olive oil
• 1 pound bulk turkey Italian sausage
• 1/2 cup diced red onion
• 3 garlic cloves, chopped
• 1 teaspoon dried rubbed sage
• 1 14.5 ounce can Muir Glen Organic Fire Roasted Diced Tomatoes
• 1 pound Mezzi Tubetti
• 1 cup half-and-half
• 1/3 cup heavy cream
• 1/2 cup dry white wine
• 1/4 cup freshly grated Parmigiano-Reggiano, plus addition to garnish
• Fresh sage and diced tomatoes, to garnish, if available

•  Heat the olive oil in a large sauté pan.  Add the turkey Italian sausage, red onion and garlic, stirring to break up the sausage.  Cook until the sausage is no longer pink.  Add the sage and canned tomatoes.  Toss the mixture in the sauté pan with the cooked pasta.  In a small saucepan, heat the half-and-half and heavy cream; add the wine and cook over low heat until slightly reduced and smooth.  Stir in the Parmigiano-Reggiano.  Add to the pasta mixture and toss.  Garnish with additional Parmigiano-Reggiano, chopped tomatoes and fresh sage sprigs.



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7 Comments
Susan link
3/15/2011 02:35:45 am

Wonderful pasta recipe, Eileen. Travel safely, enjoy, drink the beautiful wine from CA and come back renewed!!!

Reply
Allison
3/15/2011 04:27:23 am

Brimming with envy! :) Enjoy your much-deserved vacation, Eileen!

Reply
Katie link
3/15/2011 10:09:47 am

Oh, yum. Sausage and sage is one of my favorite flavor combos.

Reply
Merisi, Vienna link
3/16/2011 02:52:01 am

Eileen,
reading through your latest blogs of your cooking and baking makes me feel so utterly satisfied. I feel I have dined with the Queen!
Thank you,
Merisi

Reply
Tom @ Tall Clover Farm link
3/18/2011 04:06:47 am

Eileen I love that part of the country; my brother used to live in lovely Healdsburg. I'm sure you have this well planned out, but here are some places I love heading North out of San Francisco: Point Reyes Station, Tomales Bay, Bodega Bay, Petaluma, Healdsburg and then head over from 101 to 128 and go through the Anderson Valley up to Mendicino, achingly beautiful and great food and wine along the way. Have fun and eat, eat, eat!

Reply
Farmgirl Susan link
4/2/2011 04:25:27 am

This sounds like a delicious way to use up some of the beautiful sage going gangbusters in my greenhouse! :)

Reply
Eileen
4/2/2011 04:29:34 am

Farmgirl Susan -- Lucky you! I still have at least a couple of months before I'm harvesting fresh sage.

Reply



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