Friday, May 14, 2010

Baby, It's (Still) Cold Outside!

It’s been unseasonably cool here this early May. I had to dig out the gloves I’d put away for the summer. I thought I was being organized and efficient; now I have upset boxes. I had to cover my newly planted vegetable garden and drape sheets over the last of the lilacs, just to savor a few more days of fragrance.

But that’s okay. The cool weather gives me another good reason to cook cozy comfort food, one of my favorite pasta dishes, one I never make in the summer. My sausage-pepper fettuccini is a simple, quick, mildly-spiced, creamy-saucy dish that ranks right up there with pasta carbonerra for me. That it happens to be my husband’s favorite just gives me another great excuse to make it. Forget about the fact that we’re both trying to shed a few pounds before an upcoming vacation. Who can think about shorts and tanks when it’s 35 degrees outside?

So while we start a fire to burn the last of the indoor firewood, I start to warm up the kitchen with a pot of boiling water and set about chopping the veggies, with Siriusly Sinatra crooning in the background. A bottle of wine is definitely in order.  This is a very colorful and, of course, rich pasta dish.  (I had only spaghetti in the pantry that day; better with fettucini.)

Mangia! Buon appetito!


Sausage-Pepper Fettuccini

½ pound sweet Italian sausage
½ cup butter
1 cup green pepper, cut into medium sized squares
1 cup red pepper, cut into medium sized squares
1 small onion, sliced thinly
1/2 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme (or use all fresh, if you can!) 
1 clove (or more!) garlic, minced
1 cup half-and-half
12 oz. fettuccini noodles, cooked and drained
½ cup (or more!) grated parmesan – the real stuff

Remove casing from sausage, if necessary, and break into small pieces. In large skillet over medium heat, cook sausage until done. Remove from skillet. In same skillet, over medium high heat, melt the butter and add the pepper, onion, garlic and seasonings. Cook 3-5 minutes, keeping the vegetables crisp tender. Stir in sausage and half-and-half and cook until heated through. Toss with hot fettuccine and mix in cheese. Makes 4 to 6 servings. (Leftovers make a great frittata.)

17 comments:

  1. It's cold here too! I've been wanting to make so many spring/summer recipes, but I've been turning to my winter staples to get us through this cold snap. Thank you for sharing!

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  2. Sausage and pasta can warm up any day!

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  3. I agree, sausage and pasta is the perfect comfort for winter. I like your version of the dish and can't wait to try this out myself :)

    Thanks for sharing.

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  4. Another variety of Sausage and Pasta creation. My son would love this. Thank you for sharing.

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  5. A very yummy and comforting meal!

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  6. Yummy, I like your version of the dish and can't wait to try this out myself, thanx for sharing.

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  7. Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

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  8. This sauce was amazingly rich. It also freezes well and actually is better after the freeze. Thanks for sharing.

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  9. This is perfect to cook with my dad on weekends.good this you share your recipe.Thank you

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  10. Yummy, I like your version of the dish and can't wait to try this out myself, thanx for the tips.

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  11. I've been turning to my winter staples to get us through this cold snap. Thank you for sharing! wish you good luck.

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  12. wow..I will love it! I love pasta very much! I would love to try that one. Thanks

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  13. I'm making dinner tonight for my boyfriend: fettuccini made with parmesan and bleu cheese and I'm wondering what drink'll go good with it. Would lemonade or punch work?

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  14. Substituted Seagrams 7 for the Sherry and Field Roast Vegetarian Chipolte Sausage for the smoked Sausage. It was great! My kid loved it!

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  15. Well, I've been turning to my winter staples to get us through this cold snap. thanx for the post.

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  16. This was very easy to make in the slow cooker and very tasty. My husband wants to try "hot sausage" in the recipe next time.

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  17. Delicious! I substituted cooked rice for the pasta (to make it gluten free). A unique comfort food for those cold winter days.

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