Heat the rest of the oil in the same pan and sauté the shallots over medium heat until they are soft. Drain off the fat and reserve the sausage in a bowl. While the pasta is cooking, heat 1/2 tablespoon oil in a sauté pan and cook the sausage, breaking it into small bits with spatula until cooked through. fresh goat cheese, crumbled (~3/4 cup)Ģ tsps fresh flatleaf parsley, finely choppedġ/4 cup Parmigiano-Reggiano, grated (optional)Īdd pasta to a large pot of boiling well-salted water and cook for about 10+ minutes or al dente. bulk hot Italian sausage (or links with the casings removed)ġ/3 cup shallots, finely chopped (~3 medium shallots)Ģ cups yellow and green summer squash, medium diceģ oz. dried pasta (rigatoni, rotini, etc.)ģ/4 lb. Pasta with Summer Squash, Spicy Sausage, and Goat Cheeseġ lb. I’ll give you my la jiao (hot sauce) when you pry it from my cold, dead hands!
I like my Italian sausage to be of the spicy persuasion because I find it adds more dimension and well… I’m Chinese. You can swap out pretty much any and all components and still create deliciousness. Nope, they didn’t ask me to promote them – I’m just telling you what I like and don’t like. Plus, we have a local provider, Haystack Mountain Goat Dairy and I try to support them when I can. My general practitioner, the woman who saved my life – TWICE, said it was a good source of calcium for ye lactose intolerant souls (that which I am). The ingredient that has been winning my favor of late is goat cheese, because it’s creamy, light, and it doesn’t make my tummy hurt for hours afterward. Sauté squash, shallots, and sausage lickity split
I used whole wheat pasta rotini, although honestly, if someone were to create whole wheat SpongeBob SquarePants pasta, I’d be the first in line to buy some – body checking little kids and their moms outta the way! Don’t get me wrong, I like sauce – I just don’t feel the need to have sauce with every pasta dish ever made. So I like the simple recipes that involve some manner of vegetables and not a lot of sauce. Pasta never had a chance (there aren’t many pasta dishes on the recipes page). Every time I think “how about pasta?” images of somen, soba, udon, pad thai, pho, mi fun, bean thread noodles, tan mien, tsao mien, e-mien, lian mien, they all pop into my head. I don’t cook much pasta and I think that is in large part because I am a noodle girl. This one looked particularly appealing with squash, sausage, goat cheese (there it is again – I love this stuff)… So when I recently went flipping through my archives of Fine Cooking recipes, I had the “quick and easy” flag on the brain. We don’t have air conditioning (we don’t need it – that’s why we live here), but a hot oven in summer makes me *very irate*. Less time in the kitchen and more time outside. The seasonal transition also translates into a cooking transition. I rather think of it as a sign of happiness. It may be a sign of getting older… I don’t really care. I never thought I would treasure this sense of the familiar, but I do. I know which cornices remain into late summer. I know what the air smells like as the snowpack thaws from under the pine forest canopy. I know what the light looks like in July versus October versus March. I know which scree fields the pika live in. We’ve lived here long enough that the trails we hike are recognizable even under 8 feet of snow. The foxes and the coyotes will be facing off and staking out their territory in our front yard, soon. The pine tree pollen orgy has not peaked yet, but my itchy eyes indicate the party is getting started.
Kaweah petitions for dinner when the sun goes down, so Mother Nature fools her big time in summer (it’s a pain in the ass come winter when she starts begging around 3:30). It gets dark around 8:30 and we don’t eat until 9 or later. I can tell this from the tent that my neighbor’s kids have pitched on their deck and the happy screams zooming past our windows, Doppler effect and all, every evening. Kaweah has a knack for finding the very edge of the shade and then parking her furry self just outside of it. It makes for interesting weather: sun, rain, hail, winds, cold, warm, frost and one of my favorites:īut today we are back to sunshine, although our afternoon thunderstorms are pretty much here to stay for the summer – and I welcome the rain and cooling off they bring each day. There has been quite a bit of instability in that part of the atmosphere sitting over my house. Recipe: pasta with summer squash, sausage, and goat cheese
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