I’ve made this pasta a thousand occasions. Again after I was twenty and twenty-two, I didn’t have a lot of a finances for entertaining however nonetheless needed to have my associates over for dinner so I virtually all the time made pasta as a result of it’s a cheap approach to feed individuals. 9 out of ten occasions, I made a variation of my favourite sausage medallion pasta. It’s really easy to make!
The strategy right here is easy: caramelize onions in butter, then pan-fry sausage slices. It’s okay if the pan begins to show brown. Free taste! Add canned fire-roasted tomatoes and a few pasta water, salt and pepper, lots of herbs and parmesan, and toss with noodles for probably the most scrumptious stress-free dinner. I suppose you would use wine or hen broth as a substitute of pasta water however I don’t know what to inform you, that is how I all the time make it and it’s all the time successful.
Little recognized reality about me: I am keen on sausage and I actually love slicing sausage into medallions. I really feel prefer it’s turning into a little bit of a signature transfer of mine. (I can’t, as an illustration, eat fondue with out pan-fried sausage medallions.) I all the time have sausage packages in my freezer. They thaw rapidly (I pull this bundle out within the morning and it was thawed by dinner) and sausage stays contemporary for for much longer than different meats, so I believe it’s a helpful factor to have within the kitchen. Recently I’ve been gobbling up packages and packages of Kiolbassa sausage, handmade by the Kiolbassa household because the Nineteen Forties. I used their beef smoked sausage on this specific night time and it gave the pasta a beautiful taste.
That is the proper factor for newbie cooks to cook dinner as a result of sausage is totally cooked so there’s no “is the hen finished?!” drama. It positively boosted my confidence within the kitchen and nonetheless, a decade later, I cook dinner this a number of occasions a month. (And but one way or the other, it’s by no means appeared on The Rose Desk till now!) I usually add zucchini slices when the onions are virtually caramelized. Typically I add garlic. Typically I exploit oregano as a substitute of basil. Typically I’ll throw in some spinach. However the sausage, tomatoes, onions, and the strategy is all the time the identical and it’s all the time scrumptious.
With out additional delay, right here is my favourite go-to pasta. I hope you’re keen on making this as a lot as I do!
Sausage Medallion Pasta
3 Tbsp Butter
1 white onion
1/2 field Pasta (penne, farfalle, Cavatappi, or one thing related)
2 sausages (I used Kiolbasa polish sausage right here)
1 can fire-roasted tomatoes
1/4 cup pasta water (hen broth or wine can be good!)
1 Tbsp contemporary Italian Parsley
1 Tbsp contemporary basil
- Lower an onion in half, lower off the ends, and thinly slice the onion. In a big skillet, sauté onions low and gradual in butter till properly caramelized. (Typically I’ll rush this in a pinch however I usually maintain it on low for an hour if I’ve the time!)
- Boil pasta in salted water in keeping with bundle directions.
- Whereas the pasta is boiling, slice sausages. Push the now caramelized onions to the perimeters of the pan, add a little bit of of olive oil to the middle (not even half a tablespoon), add sausage medallions, and switch up the top barely. Prepare dinner for a couple of minutes till browned, then flip and cook dinner for just a few extra minutes.
- When sausage is browned, add a can of fire-roasted tomatoes. Dip into the pasta water with a 1/4 cup measure and add 1/4 of pasta water to the skillet. (The starch from the water will assist the sauce persist with the pasta.) Salt and pepper to style and add chopped Italian parsley, julienned basil, and parmesan.
- If wanted, add one other tablespoon or two of pasta water to the skillet to ensure it’s good and sauce. Drain the pasta. Modify salt/pepper/parmesan accordingly, then flip off the top and add the cooked pasta to the skillet. Fastidiously stir within the pasta. Prime with extra parmesan and a giant sprig of basil if you wish to be actually fancy.
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Completely satisfied cooking,