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.
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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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