Orecchiette with Sausage and Chicory

As you may know by now, every Thursday my husband and I have “pasta and wine night.” It is a treat because I am only allowed to make pasta once a week (per my healthier husband) and we get a glass of wine to celebrate the start of the weekend the next day.

In the summer it is tough to find pasta that feels right for the hot, sticky nights. No 5-hour tomato sauce, no baked ziti, no homemade macaroni. So, I am on a constant search for summer pasta.

I found this one in Food & Wine (by Michael White) and thought it looked light, yet flavorful. I was also curious about the chicory/escarole because I will admit, I had actually never cooked with it before. I also thought the mint was an interesting twist…I always trust Food & Wine, so I thought we should give it a try.

The sauce is light – the chicken broth melds with the sausage drippings and olive oil into a flavorful coating. The escarole adds a nice flavor (and healthy component). And the mint, just seems to work – can’t describe why!

So, I recommend making this one on a hot summer night when you want some light pasta without sacrificing the flavor. I know we will eating this one a few more Thursdays this year!

ORECCHIETTE WITH SAUSAGE AND CHICORY
6 Servings

1 pound orecchiette
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 pound chicory or escarole, coarsely chopped and washed
Kosher salt
1 cup chicken stock or low-sodium broth
1/4 cup grated pecorino, plus more for serving
2 tablespoons shredded mint

In a large pot of boiling salted water, cook the pasta until al dente. Drain well.

Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.

Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.

Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.

Sunday Gravy with Onion-Herb Focaccia

With an Italian husband and a great love for Italian food, quite a bit of it gets made in our household. And as I continue to look at recipes from his family, Bon Appetit and various sources, there is a lot of talk about the San Marzano tomato.

I have always wondered if it was merely another brand, or something organically grown? Will it really change my sauce into something more delicious? I had always doubted a tomato type could do such great things until I finally went into my International food aisle and bought some. Yes, this tomato does indeed have powers beyond your imagination. I am a believer, and may never go back.

The story goes that the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Kingdom of Peru to the Kingdom of Naples, and that it was planted in the area that corresponds to the present commune of San Marzano. For those who know Italy’s geography know that this area contains volcanic soil in the shadow of Mount Vesuvius. It is believed that this soil acts as a filter for water impurities. The result – a strong, sweeter, less acidic tomato that will give your sauces a “wow” factor.

This recipe came from Food Network Magazine with some improv – feel free to tinker with the recipe as I did. Also, the simple to make focaccia recipe (also Food Network Magazine) is a great complement.

Note: don’t make the mistake of not letting it simmer all day (hence the “Sunday” in its name). It helps the flavors blend and results in a richer sauce.

Another Note: Yes, the Italians call it gravy and yes, I didn’t know this until I married one. Don’t confuse this with the turkey gravy you get at Thanksgiving – this is your hearty meat sauce for spaghetti!

SUNDAY GRAVY
6 Servings

3 slices white bread, toasted and cut into 1/4-inch pieces
1/2 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 large egg, lightly beaten
3/4 cup grated parmesan cheese, plus more for garnish (optional)
10 cloves garlic; 2 minced, 8 smashed
1/3 cup fresh parsley, chopped
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 pounds Italian sausage (half sweet, half hot), halved
1 medium onion, quartered
3 28-ounce cans San Marzano plum tomatoes
1 12-ounce can tomato paste
6 bay leaves
1 pound orecchiette pasta (or any pasta you like)

Soak the bread in the milk until the liquid is absorbed, about 8 minutes. Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley, 1 teaspoon salt, and pepper to taste. Add the soaked bread and mix with your hands until combined. Form into 16 meatballs.

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the meatballs and cook, turning, until browned on all sides, about 10 minutes. Transfer to a paper-towel-lined plate. Add sausage to the pot and cook until browned, turning, about 10 minutes. Transfer the meat to a large bowl.

Add the onion and smashed garlic to the pot and fry until soft, about

4 minutes. Crush the tomatoes into the pot with your hands and pour in the juices. Stir in the tomato paste, season with salt and pepper and cook 5 minutes.

Add 5 cups water and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully. Bring to a low boil, stir, then reduce the heat to low. Cover and simmer 2 hours, or until the shin meat is very tender. Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes. Transfer all the meats with a slotted spoon to a bowl and cover with foil. Simmer the sauce to thicken, about 20 minutes. Discard the bay leaves.

Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat. Garnish with parmesan, if desired.

ONION-HERB FOCACCIA
4 Servings

On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.