Wednesday, April 27, 2016

Radiatori with Chicken Sausage and Arugula and Spinach

I made this recipe for the first time back in 2013. I should make this more often. It is delicious. I had to force myself to stop eating. It was a "just one more spoonful" type of dinner. Easy? Yes. Fast? Yes. And the sauce was perfect. I was glad I made bread this morning. More on that later.

Radiatori with Chicken Sausage and Arugula and Spinach

1 pound radiatori
1/4 cup extra-virgin olive oil
1 pound Al Fresco Chicken Sausage with Red and Green Peppers
1/2 teaspoon crushed red pepper
1/2 lb baby spinach, coarsely chopped and washed
1/2 lb arugula, coarsely chopped and washed
1 cup chicken stock or low-sodium broth
1/4 cup grated pecorino, plus more for serving

Method -
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,  until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.

Add the crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the spinach and arugula with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the greens are tender and the liquid has evaporated, about 3 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. Serve right away, passing extra cheese at the table.

Today I worked from home and this morning I realized I did not have Italian bread for tonight's dinner. I did not want run to the store at lunchtime as I was planning on working through lunch. So I made bread. Not the Jim Lahey No Knead Bread. This recipe takes a lot less time! I made 3 loaves of bread which I started at 7AM and had in the oven by 12PM. The recipe can be found on Noshtalgia.

No Knead French Bread


1 pkg. dry yeast
1 1/2 c. warm water
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. soft shortening
4 c. sifted all purpose flour

Measure flour into bowl, add water, then yeast. Let yeast dissolve thoroughly. Add remaining ingredients and mix well. Let set 10 minutes. Knead the dough 5 times letting it rest for 10 minutes each time. Turn dough out on floured board and divide in half. Let rest for 10 minutes, then roll each ball into a loaf. Make several diagonal slashes across each loaf. Let rise double. Bake at 400 degrees for 30 minutes.

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