Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
Fusilli with Spicy Sausage
|# of Servings:||4|
4 tablespoons extra virgin olive oil
12 cloves garlic left whole
4-5 links spicy Italian sausage,
cut into small chunks
Pinch hot pepper flakes
1/2 cup white wine
1 cup tomato sauce, homemade preferred
1 cup chicken broth
3 tablespoons butter
1 1/2 pounds fusilli
1 bunch broccoli rabe
20 grape tomatoes
In a skillet, warm the olive oil over medium heat. Add the garlic and sausage and saute until garlic is tender and sausage is cooked, about two minutes. Add hot pepper flakes and heat for thirty seconds to release aroma. Add the white wine and reduce by half. Add the tomato sauce and chicken broth and simmer until reduced to sauce consistency. Stir in the butter until melted.
In a pot of salted boiling water, cook fusilli about eight minutes to al dente stage. Drain the pasta. Cook the broccoli rabe in a pot of salted boiling water and drain. Add pasta and broccoli rabe to the sauce and mix in the grape tomatoes. Heat slightly to meld the flavors. Serve with freshly grated Parmigiano-Reggiano if you wish.