Kyle’s Kitchen
Ilove onions and hot Italian sausage, so this recipe sounds very good to me. In am finding that I eat less when the weather is so hot and this recipe sounds filling without being overly heavy.
Caramelized Onion Pasta 1/4 teaspoon kosher salt, plus more for the pasta water 2 tbsp olive oil 2 to 3 medium (about 1 1/4 lb) yellow onions, thinly sliced 1 pound bulk mild, sweet, or spicy Italian sausage, or 3 to 4 individual sausage links, casings removed 16 to 18 ounces orecchiette or any short pasta 1/4 cup dry white wine or dry white vermouth Parmesan, for serving Black pepper, for serving (optional) Bring a large pot of generously salted water to a boil over high heat.
While the water comes to a boil, in a large skillet over medium-high heat, warm the oil. Add the onions and 1/4 teaspoon salt and stir well to combine. Cook, stirring frequently and adjusting the heat as necessary so the onions don’t burn, for 10 minutes.
Add the sausage to the skillet, using a spoon to crumble the sausage, and stir it into the onions. Continue to cook, stirring often, until the sausage is cooked through and the onions are deeply golden brown, about 25 minutes more.
When the water comes to a boil, add the pasta and cook according to the package instructions.
When the pasta is tender, scoop out 1 cup of the pasta water with a measuring cup. Drain the pasta.
Slowly pour 1/4 cup of the pasta cooking water and the wine over the onions and sausage. Cook, stirring and scraping the brown bits from the bottom of the skillet, for 2 to 3 minutes.
Stir in the cooked pasta. If the sauce seems a touch too thick, add more of the reserved pasta cooking water, a little at a time.
Serve it straight from the skillet or dump the pasta into a large bowl. Grate some Parmesan over the top and, if desired, grind some black pepper over the pasta. —kwc— Here’s another zucchini recipe in case you have some you need to use. I feel this recipe is kind of stingy with the garlic and I’d add more.
Silky Marinated Zucchini
5 medium zucchini, ends trimmed 1/4 cup fresh basil leaves, chopped 1/4 cup fresh mint leaves, chopped 1 medium garlic clove, finely chopped 1/3 cup extra-virgin olive oil, plus more if needed 1/4 cup red wine vinegar 1 tsp kosher salt, plus more if needed 1/2 teaspoon freshly ground black pepper Slice the zucchini into ¼-inch-thick planks or rounds. Lay the zucchini out in a single layer on one or two paper towel–lined baking sheets and top with another layer of paper towels. Let stand for at least 1 hour to draw out some of the moisture.
Meanwhile, stir together the basil, mint and garlic in a small bowl; set aside.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the zucchini, turning once, until softened and lightly browned on both sides, 3 to 5 minutes per side; if the pan begins to look dry, add more oil as needed. As each batch of zucchini is done, transfer to a small baking dish, sprinkle with a bit of the herb mixture and some of the vinegar, salt, and pepper, and gently toss to combine. Continue layering the fried zucchini and the remaining ingredients until everything is used up.
Let the zucchini sit at room temperature, basting it occasionally with the juices in the baking dish, for at least 30 minutes (ideally, an hour or more) to allow the garlic to soften and the flavors to meld.
Just before serving, taste and add more salt if needed. Store leftovers, covered, in the fridge for up to 3 days. —kwc— Here’s an easy chicken and rice weeknight meal, especially if your family enjoys traditional Buffalo chicken wings.
Buffalo Chicken Rice 1 cup long-grain white rice 8 ounces boneless skinless chicken breast halves 3 tbsp unsalted butter Kosher Salt 2 tbsp hot sauce 4 ounces blue cheese 1 cup celery leaves, for garnish Bring a pot of salted water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until it is tender. Drain the rice in a strainer, reserving 1 cup of the cooking liquid.
Cut the chicken into ½ inch cubes. Melt butter in a skillet over medium heat. Add chicken and a pinch of salt and cook, stirring occasionally, for 3 to 5 minutes, or until just cooked through. Remove the chicken from the heat, toss with the hot sauce, and set aside in the skillet. Crumble the blue cheese.
Stir cooked rice into the chicken in the skillet along with the reserved 1 cup cooking liquid and the blue cheese. Divide the chicken and rice among 4 serving plates and top with the celery leaves, if using.
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