Remember that sausage stew goo we made all the time last winter? Where did you get the original recipe? I modify mine each time I make it, mostly to accommodate the picky eaters in my life. Here's the basic recipe I use - what is yours?
Ingredients
1 lb sweet Italian chicken sausage, sliced thick
1 small red onion, chopped roughly
2 garlic cloves, smashed
1 container grape, cherry, or mini heirloom tomatoes, whole
Any left over veg you have in the fridge (broccoli or zucchini works well)
Olive oil
balsamic vinegar
fresh basil
Salt and Pepper
1 can white Northern beans (optional)
1 bag pasta (tubes or twirls)
Parmesan cheese to taste (we use a lot) Directions
Preheat oven to 425. In a jelly roll pan, combine sausage, tomatoes, garlic and vegetables. Cover liberally with olive oil. Season with salt and pepper and a swig or three of balsamic vinegar, to taste. Bake until tomatoes bulge (about 10-15 minutes). At this point, you can add beans with can juice to mixture and bake 10 minutes more and if not only cook until most of the tomatoes have popped). While this is going on, boil your pasta, drain, and set aside. Remove goo from oven and top with roughly chopped basil. Combine goo with pasta and sprinkle generously with Parmesan cheese. A good crusty bread to sop up the goo is scrumptious. This makes great left overs and goes well with cabernet sauvignon or malbec.
The last time I made it was in Knoxville with a lovely little family of three. Here are some highlights from that trip and their most recent trip to Nashville as well as some other fond memories from the hood.
Happy eggplant hat from our friend Sally
Babies AND cookies - yum.
Cooperative cooking is more fun
Baby crate... oh, wait. I mean doggy crate.
Ladder Stitch Cardigan made with Jo Sharp Soho Summer DK weight knit by me and given to Laura before she moved to Knoxville.
Closest cocktail I've found to an Avenue A, the most amazing drink I've ever had! Thank you Shannon at Burger Up!
Babies on board
Future babysitters and Jo Jo.
love,
Ellen
Here it is, Ellen!
ReplyDeleteRoasted Italian Sausages with Tomatoes and White Beans
Need:
2.5 lbs sweet Italian sausage links, cut into 2 or 3-inch pieces (we used the
Gruyere/chicken ones from Costco, but any would work)
3 pints cherry tomatoes
1 medium onion, cut into 1.5-inch chunks
4 garlic cloves, sliced
3 T. olive oil
1.5 T. balsamic vinegar
2 tsp dried thyme leaves
2 whole bay leaves
Salt and pepper
3 16-oz cans white beans, drained, with ½ cup liquid reserved
Adjust oven rack to lowest position and preheat to 425ยบ.
Mix everything but beans and their reserved liquid in a roasting pan. Set pan in oven. Roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes (I like them to stay somewhat whole).
Remove from oven, stir in beans and reserved liquid. Continue cooking until heated through, about 10 minutes longer. Remove bay leaves and transfer to a large serving bowl.
Serves about 6-8.