Saturday, February 17, 2007
Spicy Italian Sausage and Arugula over Fettuccine
I just finished reading Heat, Bill Buford's non-fiction account of working for Mario Batali, learning about the history and culture of Italian cooking and getting his hands (very) dirty trying it all himself.
So, with an intense taste for pasta and Italian food, and with a head cold so bad I can't even smell fish sauce with the lid off, I came up with a recipe so spicy and flavorful I felt sure I had to at least taste some of the flavors! And it did a good job of satisfying my pasta craving.
Spicy Italian Sausage and Arugula over Fettuccine:
4 oz fettuccine
1 large link spicy Italian sausage, casing removed
2 cups baby arugula
Olive oil as needed
3-4 cloves garlic, minced
1 small shallot, minced
Crushed dried red chili flakes, to taste
Salt and pepper
Parmegiano Reggiano, grated (as needed)
Bring water to a rolling boil in 4 qt pan or larger. Salt aggressively (salty like the sea!) Add pasta, let boil 8-9 minutes or until al dente.
Meanwhile, heat olive oil over medium heat in a saute pan. Add sausage and break up with cooking utensil, saute until browned. Add shallot, garlic and crushed chili flakes, saute until softened.
By now the pasta should be al dente, remove and add to saute pan (reserving cooking water). Add 1/4 c cooking water (or as needed) and arugula, toss until arugula is wilted, serve immediately, topping with grated Parmesan, a drizzle extra virgin olive oil and additional chili flakes if desired.