Fettuccine Calabrese
New York Style Sausage
1 pound New York Style*
Italian sausage (hot
or mild), removed
from casings
1 tablespoon olive oil
1/4 cup butter
2 teaspoons crushed
fresh garlic
2 tablespoons finely
chopped shallots
3 cups sliced white mushrooms ( 10-15 medium)
1/4 cup white wine
1 cup half-and-half
1 cup diced fresh tomatoes
1 1/4 cups prepared
marinara sauce
1/4 cup chopped fresh basil
Salt and pepper
1 pound fettuccine,
cooked until al dente
and drained
Grated Parmesan cheese
Cook sausage in olive oil in a skillet over medium
heat until crumbled and browned. Drain oil and
remove sausage to a dish.
Add butter, garlic, shallots and mushrooms to the
skillet. Cook over medium heat until tender and
lightly browned.
Add wine and cook until reduced. Stir in half-and-half.
Add cooked sausage, diced tomatoes and marinara
sauce to the pan and cook for about 5-7 minutes
over medium heat, stirring occasionally. Add basil
and salt and pepper to taste.
Pour over cooked fettuccine and toss. Garnish with
grated Parmesan. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
1 pound Premio* sweet
Italian sausage, cut
into 1/2-inch chunks
1 large white onion,
thinly sliced
1 large red bell pepper,
seeded and sliced
1 pound small yellow
potatoes, parboiled for
5-7 minutes, skin on
4 fresh garlic cloves,
crushed
Salt and pepper
1 tablespoon olive oil
5 cups arugula and
watercress or mixed
salad greens
DRESSING
1/2 cup olive oil
3 tablespoons Dijon
mustard
1 tablespoon light brown
sugar
2 tablespoons red
wine vinegar
2 tablespoons lemon juice
Sweet Sausage, Peppers, Onions
and Potatoes with Mixed Greens
Premio
Preheat oven to 350°F.
Combine the first 5 ingredients in a large bowl. Toss
with salt and pepper to taste and olive oil. Spread on
a baking pan or sheet and roast for 15-20 minutes, or
until the sausage is cooked and veggies are tender.
Set aside and let cool to room temperature.
To prepare the dressing, combine all ingredients
and whisk.
In a salad bowl, combine salad greens and the roasted
sausage and vegetables. Add just enough dressing to
coat and toss to blend. Season to taste with salt and
pepper. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
