Spaghetti with Sausage and Peppers plus Updates

Spaghetti with Sausage and Peppers

Hello? Are you still there? I haven't published a dish in almost a month but I have still been busy working. My anniversary was a couple of weeks ago but Mrs. Stuntman and I decided to forgo a dinner at a nice restaurant in exchange for the opportunity to upgrade our cell phones. While Mrs. Stuntman got a newer version of an iPhone, I made the leap from a $12 flip phone to a Samsung Galaxy S5. This is relevant here because, in addition to opening an instagram account for this website, the pictures of this dish were taken with it primarily because it has a 16-megapixel camera which is better than the 12-megapixel quality of my point-and-shoot camera I had been using.

I also attended a photography seminar which was held through my local parks and recreation department which was moderated by Duke Conrad who's an award-winning nature photographer. I encourage you to check out his portfolios at 500px.com and flickr.

The third update is that I have re-written my About Me page. In it, I summarize a new direction here from execution-focused challenges to flavor profile-focused challenges. As such, I will be announcing some format changes. I'll start with the inspiration behind the dish, then the dish details (which will include the recipe) and finish with some final thoughts. This dish will be my first under the new format.

Inspiration Behind the Dish

A contributing factor in why I went so long without publishing a here is because of Mrs. Stuntman's contributions to the dinner table as of late. She has been purchasing a lot of prepared food. Most of it is the type of food that is already fully-cooked and the only thing needed is to reheat and serve. Don't get me wrong, there isn't anything wrong with these items but it's just not appropriate to publish here at face value. So, while I was rummaging around the refrigerator on a recent evening, it occurred to me that the smoked mozzarella with artichoke and garlic chicken sausages could be used in a classic Italian pairing of sausage and peppers.

Dish Details

I adapted this epicurious recipe to accomodate a few ingredient substitutions in addition to the sausages noted above. First, I substituted spaghetti for the bucatini simply because I didn't want to pay the additional dollar for the bucatini. Bucatini is the same shape as spaghetti with the exception of a hole running through the pasta so it resembles a straw or a hose. Second, I puréed my tomatoes instead of crushing them by hand. I also substituted fresh oregano leaves for the dried and used regular parmesan instead of the Grana Padano. This dish would easily fit onto any casual Italian menu.

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces smoked mozzarella with artichoke and garlic chicken sausages (approximately 3 links), casings removed
1 large onion, chopped
1 medium red bell pepper, julienned
1 medium yellow bell pepper, julienned
1 tablespoon garlic, minced
1/4 cup dry white wine
1 28-ounce can San Marzano tomatoes, puréed
1 tablespoon fresh oregano leaves, chopped
Kosher salt
Red pepper flakes
1 pound spaghetti
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Parmesan

Method

1. In a large pot, bring to a boil at least 4 quarts of salted water to a boil over high heat. Separately in a large skillet, heat the olive oil over medium-high heat. Once the oil starts to smoke, add the sausage and break it up into bite size pieces until well browned, approximately 4 minutes. To the sausage, add the onion and peppers to sweat and adjusting the heat as needed, approximately 8 minutes.

2. Add in the garlic and stir until it becomes redolent, one or two minutes. Deglaze with the white wine, scraping up any brown bits and reducing for minute or two. Add in the tomato purée, 2 cups of the pasta water, then season with salt, red pepper and oregano. Simmer for approximately 20 minutes until the sauce reduces and becomes flavorful. Approximately 10 minutes in, drop the spaghetti into the boiling water and cook for two or three minutes less than the box instructions direct. Once the pasta is al dente, reserve 1 cup of the water, then drain and add to the sauce. Toss the pasta with the sauce and the parsley. Serve in warmed bowls garnished with Parmesan.

Final Thoughts

While not my most creative effort, it still was well balanced and perfect for a quick weeknight meal.

Spaghetti with Meatball Pearls for a New Year's #WeekdaySupper

Spaghetti with Meatball Pearls for a New Year's #WeekdaySupper

Happy 2015! I trust everyone reading this has a pleasant Holiday. If each new year offers the opportunity for a new start, 2015 is true for me on several levels. It is my first winter as a Washington resident. I'll also start the year with a new rear bumper on my car. It's more of an inconvenience than anything. I was stopped at a light when someone tapped me from behind as they were decelerating probably going 5 miles per hour or less. There were no injuries to either party involved in the collision.

Speaking of beginning again, today is the first day back at the office for most, so this dish is very timely. I like the concept of this dish because it's classic comfort food, but without the work normally required for the dish.

The Source

Adapted from pages 18 and 77 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

6 cloves garlic, smashed with the side of a chef's knife
2 tablespoons extra-virgin olive oil
1 28-ounce can whole or diced San Marzano tomatoes, puréed
Kosher salt
Freshly ground black pepper
1 pound sweet Italian sausage meat, cut into 1/4-inch cubes
1 cup chicken stock
2 tablespoons fresh basil
2 tablespoons parmesan cheese, grated
12 ounces box spaghetti

Method

1. Fire a large pot of well-salted water over high heat to bring to a boil. Separately, heat the olive oil over medium heat in a large skillet. Once the oil starts to smoke, add the garlic and sauté until the cloves are lightly browned. Stir in the tomato purée into the skillet and season with salt and pepper. Simmer until the tomatoes reduce and the sauce thickens.

2. Stir the chicken stock into the tomato sauce and simmer for an additional 5 minutes. Drop the pasta into the water and boil for 2 to 3 minutes less than the directions on the package instruct. Add the sausage pearls into the sauce and cook for at 10 to 12 minutes until the sausage has fully cooked through. Once the pasta has cooked, drain, then toss with the sauce. Serve in warmed bowls garnished with basil and parmesan.

Before you go, check out the other Weekday Suppers that follow this one!

• Tuesday, January 6th: Chicken Salad Sandwich by A Mama, Baby & Shar-pei in the Kitchen
• Wednesday, January 7th: Pulled Pork Tacos with Harvest Slaw by Cindy's Recipes and Writings
• Thursday, January 8th: Moroccan Roasted Cauliflower in Tomato Sauce by Nik Snacks
• Friday, January 9th: Egg Drop Soup by The Foodie Army Wife

Rigatoni with Sausage, Basil and Mustard

Rigatoni with Sausage, Basil and Mustard

I would estimate that pasta dinners occur, on average, weekly in my home. without fail, each time I serve said pasta dish to Mrs. Stuntman she asks, did you put hot dogs in it? to which I'll reply, no. This must be a Filipino thing. I can think of no authentic Italian pasta dishes that utilize hot dogs so call this a compromise to appease her.

The Challenge

Satisfy Mrs. Stuntman's desire for proteins in pasta.

The Source

I adapted this dish from Food & Wine.

Ingredients

Kosher salt
1 pound dried rigatoni
1 tablespoon extra-virgin olive oil
1 pound mild Italian sausage meat, removed from casings if applicable
1 cup white wine
1 cup heavy cream
3 tablespoons Dijon mustard
1 pinch red pepper flakes
1 bunch fresh basil, cut into chiffonade (1 tablespoon reserved for garnish)
1 teaspoon grated parmesan cheese, for garnish

Method

1. Bring a large pot of well salted water to a boil over high heat. Add the rigatoni and boil two to three minutes less than the instructions on the box dictate, stirring occasionally. Once al dente, drain and set aside if necessary.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Once the oil starts to smoke, add the sausage and brown, approximately five minutes. Deglaze with the wine, scraping up the fond from the bottom of the skillet. Simmer until reduced by half, approximately five minutes. Add the cream, mustard and red pepper and simmer for an additional two minutes to blend the flavors. Remove from heat and toss the sauce with the rigatoni and basil. Serve in warmed bowls, garnished with additional basil and parmesan.

Successful?

This dish would make a great weeknight dinner because it can be prepared from prep to plate in under thirty minutes. The dish yielded very intense flavor and Mrs. Stuntman was also happy with it.