Monday, March 29, 2010
This will have the approval of both of the ‘Sauce Camps’ in your household - rich tomato, and creamy alfredo. Adding mildly seasoned sage sausage gives it personality you won’t find in a traditional Italian pasta dish. Try this out on your pasta purists - and see if you don’t come to a meeting of the minds...
Fridays seem to be the day we start to crave pasta at my house. After a long, stressful week - there is just something comforting about all those carbs combined with Italian spices, sauces, and cheese.
I decided to try one of my favorite “non-traditional” sausage blends with an Italian-style pasta. We enjoy sage sausage in soups during the winter, and even though it is a little spicy by itself - it combines well with almost anything. If you are loyal to the traditional Italian sausage, it would be great as well.
I decided to toss the cooked pasta in the red sauce with the sausage first. Then it was simple to layer with alfredo sauce, and shredded Italian 3-cheese blend.
A half hour later we enjoyed a bubbling hot serving of classic comfort food. This reheated well in the microwave for whomever dropped in for lunch over the next few days. This makes a bunch, but I hate having a half a jar of pasta sauce greeting me every time I open the refrigerator. (And my college kids won’t ever turn down leftover pasta when returning to school)
Just a note about preparing pasta. It is a common misconception that “al dente” - in it’s literal translation of “to the tooth” - should stick to the teeth. If pasta sticks to the teeth when being chewed, it is considered undercooked. “Al dente” pasta also has a lower glycemic index than pasta that is cooked soft - meaning that it takes longer for the carbohydrates to break down and release glucose into the bloodstream. (A lower glycemic index usually means a lower insulin demand - and that’s a good thing...)
For this recipe for a good 'end-of-the-week' comfort dish - go to: