Thursday, June 24, 2010
Colorful Pasta is one of those dishes that you just want to dig into as soon as you see it and finish it in the blink of an eye.
Sometimes with pasta it almost feels like you don't even need a steady recipe - but the truth is that you do need to know what has to go in, when and how.
I'll also give you a few tips along the way.
2 handfuls of whole wheat pasta (for 2 persons)
6 to 7 inches of either Polish sausage or smoked country sausage
1/2 cup pasta sauce or spaghetti sauce
1/2 to 1 teaspoon salt for boiling the pasta
4 to 6 cups of water
1/8 to 1/4 teaspoon freshly ground pepper
1 pinch of salt
1 to 2 handfuls of fresh parsley
Pick a large sauce pan and place the water in it, bringing the water to a boil.
At the boiling point, add the salt, stir to dissolve and add the pasta.
Keep in mind that although this might seem like a lot of salt - for pasta it is the only way of actually seasoning the pasta itself because the salty water will be absorbed during the boiling process.
Any other salt will therefore be in the sauce.
Boil until al dente or slightly softer, as per your taste, then drain, but do not rinse.
While the pasta is boiling, slice the sausage and fry it on medium heat in a non-stick skillet, adding just 1 teaspoon of oil, only if you think it is necessary.
Most sausage varieties however, do have a high content of fat and if such is the case with your sausage, then there is no reason for you to add the oil for the frying.
Chop the parsley only after letting it sit in the water for at least 2 minutes, and having rinsed it twice.
Trust me, you do not want to eat those bugs that like to hide in between the leaves.
When everything is ready, place the pasta or spaghetti sauce in the pan where you have boiled the pasta, add the pasta, the sausage and the parsley.
If you do not have fresh parsley and would like to try the dry kind instead, you can do so, but you will need to let it sit mixed with the tomato sauce so it can hydrate a bit.
Plate and serve !
Posted by Cat at 10:49 AM