Doesn’t everything look fancier in a foreign language? I mean really. Does it work the other way around..if you speak French or say Italian, does it look fancier when you write it in English? I wouldn’t think so. English seems so harsh to me, though, I have to admit I know no other languages. That’s the problem with being an American, we don’t speak other languages fluently enough, but we don’t really get the opportunity to. It’s not like Europe where you can just drop in on another country.
Where was I? Oh, back to Cavatappi con Cavoli de Bruxelles, or as we like to call it Corkscrew Pasta with Brussels Sprouts, Sausage, Tomatoes, and Cream. It kind of loses it’s magic in the translation, doesn’t it? I really wasn’t expecting to like this. It has Brussels sprouts in it after all. But you know what, it was pretty darn good. I only tried it because we hadn’t had Brussels sprouts in ages and I like to try and vary my vegetables. Plus when I opened up Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition by Janet Fletcher, this was listed under autumn, and I realized that autumn was practically over. So, I wanted to hurry up and make an autumn pasta before I moved on to the winter pastas, because that’s how incredibly rigid and rule abiding I am.
Cavatappi con Cavoli de Bruxelles
(Corkscrew Pasta with Brussels Sprouts, Sausage, Tomatoes, and Cream
Serves 4 to 6
1 pound Brussels sprouts, ends trimmed
1/4 cup extra virgin olive oil
1/2 pound hot Italian sausage
4 large garlic cloves, minced
1 pound ripe plum tomatoes, peeled, seeded, and diced (I didn’t peel)
1/4 cup heavy cream (I used half and half)
1 pound cavatappi, fusilli, or farfalle
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until they are tender when pierced, about 12 minutes. Remove them from the water, and cool under cold running water. Drain them, halve them, and slice about 1/4 inch thick. Add more water to the pot and bring back up to a boil for the pasta.
Heat the olive oil in a large skillet, over medium low heat. Add the sausage to skillet and break it up (remove the casing if you need too, I didn’t). Cook until it loses it’s pinkness. Add the garlic and cook for about a minute or two. Add the tomatoes and heat them briefly to soften, but you don’t want them dissolving.
Add the Brussels sprouts and season with salt and pepper to taste. Stir in the cream and turn the heat to low.
Cook the pasta to al dente. Reserve one cup of the pasta water. Drain the pasta and then toss it with the sauce adding the reserved pasta water as needed.
This will be my entry for Presto Pasta Nights, hosted this week by Mary at Baking Delights.