Sunday, August 14, 2011

Pasta with Sausage and Red Grapes

"Red grapes contain antioxidants that combat inflammation, a main acne culprit."

Pasta with Sausage and Red Grapes
serves 4
(recipe found in Self August 2011)

6 oz mild Italian sausage, cut into 1-inch chunks
1 tbsp extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic chopped
1 tbsp plus 1/4 tsp salt (preferably kosher), divided
2 cups seedless red grapes
1 cup low-sodium chicken broth
1/4 tsp red pepper flakes (or more to taste)
10 oz whole-wheat orecchiette (or other short-cut pasta, such as farfalle or penne)
2 tbsp grated Parmesan
1/4 cup chopped fresh parsley (or 1/2 cup chopped fresh basil)

1. Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes.

2. Transfer sausage to a paper towel.

3. Add oil to skillet; return to medium heat. Cook onion, garlic, with 1/4 tsp of salt, stirring occasionally, until soft and golden, 2 to 3 minutes.

4. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes.

5. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tbsp salt and pasta; cook as directed on package.

6. Drain pasta, add to skillet, and turn on heat to high. Cook stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds.

7. Divide among 4 bowls; sprinkle each with Parmesan and basil before serving.

Karl's reaction: "I actually like this. I wasn't sure but this is good. It's sweet but a little spicy. Good babe."

My take: I was a little worried because my sauce never really thickened and I used different noodles (the potato kind) which actually turned out really good. I'd make this again.


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