PASTA QUEST…JUNE 25

Sausage, mushrooms, diced tomatoes, arugula. June 25

Patience is working today which means we won’t be eating until at least 8 PM. This gives me plenty of time to come up with something. I have some Portabello mushrooms plus some loose sausage that should be used soon so I’m thinking…the mushrooms and sausage with a loose tomato sauce; maybe diced tomatoes with the last of the Arugula.

INGREDIENTS:

Gemelli
Sausage
Portabello mushrooms
Diced tomatoes
Olive oil
Garlic, fresh basil and oregano, and green onion
Arugula, coarsely chopped



PROCESS;

Brown the sausage, remove, and deglaze the pan with red wine. Cook garlic and onion in olive oil, add the mushrooms and cook for about 7 -10 minutes. Add the tomatoes and herbs and cook. Mix in the arugula just before the pasta is finished. Add the pasta to the pan and mix thoroughly and serve.

COMMENTS:

I realize my credibility is shot to hell…I like everything I cook! Tonight was no exception. This is a delicious, quick, and simple dish, worth all the time it doesn’t take to prepare it. You and your guests will go back for seconds and thirds!

PASTA QUEST DAY 7...SUNDAY PASTA

Today is the day I try to recapture my mother's kitchen...an impossible task. My childhood Sundays had an aroma and flavor that will be with me until the day I depart this dear planet, and it all came from the pot on the stove. My mother's gravy. (There is disagreement among Italian-Americans as to the difference between gravy and sauce. Some feel if it has meat in it, it's gravy, if not, it's sauce. In our family, everything was gravy.) The gravy, with whatever meat it might contain, meatballs, sausage, beef, chicken, or a combination of several, would simmer on the stove all morning in preparation for our mid-day Sunday meal.

Today's gravy was made with chicken thighs and served on linguini, my wife's favorite pasta. It made to the stove around 3:30, and Patience and I enjoyed an early dinner at 6 PM.

5-8-11





Sunday Pasta…like mom used to make…just not as good.

INGREDIENTS:

28 oz can of San Marzano tomatoes*
Olive oil
Garlic/onions
Chicken thighs, bone in skin removed
Red wine
Salt, pepper, basil, oregano, red pepper flakes

PROCESS:

Brown chicken in olive oil and remove, de-glaze pan w wine and add the “stuff’ to the chicken.
Cook garlic, onions and red pepper flakes until soft, then add the tomatoes and bring to a boil.
Add the chicken, basil, oregano, cover and simmer over low heat for 2-hours. If the sauce is too thin remove lid and/or add 1-2

Comments:

Patience gives this an unqualified 10.5. My modesty requires me to limit it to a 10. This gravy/sauce is so good it should be declared illegal! If you should ever have the opportunity to have dinner at La Casa Renzulli this is the stuff you should request.



*I purchase my tomatoes on line from… http://www.ditalia.com/…they have several brands. My favorite is Rega