Tag Archives: Parmigiano-Reggiano

Savory Cavatappi with Pork Sausage and Veggies


I truly love discovering quality foods to cook with…recently I came across Applegate Farms Breakfast Sausage at my local Whole Foods Market.  The sausages are really, really, really good. Really. So, I thought, why limit myself to just breakfast?  Inspired by my dad’s recipe for a 1960s favorite—Egg Noodles and Sausage Toss—I devised this recipe. It’s a hit, except with my son who dislikes green things in his food. Oh well, like so many good-for-you foods, in Sam’s case, the spinach is optional.

Savory Cavatappi with Pork Sausage & Veggies

(serves 6)

  • 1 package (16 ounces) Cavatappi (corkscrew) pasta (or try bowties, penne, etc., any shape will do!)
  • 4 tablespoons good quality olive oil, divided
  • 1 package (8 ounces) Applegate Farms Classic Pork Breakfast Sausage
  • 1 medium red onion, sliced
  • 2 large cloves garlic, chopped
  • 8 ounces grape or cherry tomatoes (any colors and varieties), halved
  • about 6 ounces  baby spinach leaves, rinsed and dried
  • 1/2 cup shredded Parmesan cheese
  • salt and pepper to taste
  • small basil leaves, optional

Cook the Cavatappi according to package directions. Before draining it, reserve 3 tablespoons of the cooking liquid. Drain the pasta and transfer it to a large bowl. Drizzle it with 2 tablespoons of the olive oil and the reserved cooking liquid, and toss. Cover the pasta to keep it warm.

While the pasta is cooking, add 2 tablespoons olive oil to a large skillet, and saute the sausage  over medium low heat. Remove the sausage to a cutting board.  Slice the sausage diagonally into 1 inch pieces.

Keeping the heat on medium low, add the onions and garlic to the pan, and saute them for a few minutes until they soften.  Add the tomatoes and cook them for 2 minutes, then add the sliced sausages. Next, add the spinach and cook it until it just begins to wilt. Be careful not to overcook it, since it will become mushy and lose its brilliant green color.

Pour the sausage mixture over the pasta, and gently toss it. Sprinkle it with the Parmesan cheese, then add salt and pepper to taste, and  toss it again.

If you like, add some small basil leaves and a sprinkling of extra Parmesan cheese to each serving.

This recipe lends itself to all kinds of good veggie variations, so have fun experimenting!

Heather

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Filed under Entertaining, Pasta, Pork, Sausage, Vegetables

Billy Jabour’s Breakfast in Bread

This past summer I visited dear friends of mine, Dorie and Ray, in the Albany, N.Y. area.  As soon as I entered their house, I encountered the fragrant aroma of fresh-baked bread.  Moments later, Dorie presented an array of absolutely delicious stuffed breads that she had sliced into appetizer portions. I had to know the source, and luckily Dorie gladly shared her secret. The fresh-baked breads had just been delivered by Billy Jabour, a friend of Dorie’s daughter.

Billy Jabour is founder and owner of The Whole Loaf in Troy, N.Y.  Experienced bread baker and creator of signature stuffed-bread loaves, Billy started his business about 5 years ago.  The loaves were a Jabour family tradition as far back as Billy can remember. Initially, Billy started with a menu of 10 loaves, and today The Whole Loaf’s menu boasts more than 30 mouth-watering choices including savory and sweet combinations perfect for anytime of day.

The Breakfast in Bread loaf is an inspiration—bacon, breakfast sausage, ham, maple syrup, mozzarella and Swiss cheeses make up this awesome creation. We think it would be perfect for brunch…just add a colorful fruit medley, juice and coffee!

We couldn’t resist photographing some of Billy’s other flavors, too. You can only imagine how good it smelled in the studio!

The Beefcake (lower right: bacon, ground beef, onions, Cheddar and Pepper Jack cheeses); The Big Red (upper right: chicken parmesan, mozzarella and Parmesan cheeses); The Hamtastic (left: ham and Swiss cheese rolled in rye dough).

View the full menu by visiting wholeloaf.com.  You may order through the website, or email your request to orders@wholeloaf.com

Cathy

7 Comments

Filed under Appetizer, Breads, Breakfast, Cheese, Reviews