Archive for November, 2019

Here’s another delicious dish from Alison Roman’s new cookbook Nothing Fancy. Cook a pot of rigatoni or other tube-shaped pasta and drain. Brown spicy sausage or chorizo and set aside. Brown breadcrumbs and set aside, then fry garlic and add tomato paste and broccoli rabe. Cook a few minutes until the broccoli rabe is tender-crisp. Add the cooked pasta, a splash of pasta cooking water and sausage back to the pot and heat through. Garnish with the breadcrumbs and grated cheese.

Avoiding Additives and Preservatives

I use PC Free From hot Italian sausages, which are additive-free, a panko without additives and No Name tomato paste. Genuine Parmesan cheese contains no additives, preservatives or colour.

Brown the sausage and set aside

Brown the breadcrumbs and set aside

Brown the garlic

Add tomato paste and broccoli rabe and cook until tender-crisp

Add cooked sausage and pasta to the pan

Garnish with breadcrumbs and cheese and enjoy

Ingredients:

1 pound (454 g) fresh chorizo or spicy hot Italian sausage (about 4 links), casings removed

6 tablespoons (90 ml) olive oil, divided, plus more as needed

1 ½ cups (375 ml) fresh coarse bread crumbs or panko

Kosher salt and freshly ground black pepper

1 pound (454 g) dried tube-shaped pasta, such as rigatoni or ziti

6 garlic cloves, thinly sliced

¼ cup (60 ml) tomato paste

1 large bunch of broccoli rabe, stems trimmed, coarsely chopped

Hunk of pecorino, Parmesan, or ricotta salata, for grating

Preparation:

Cook the sausage in a large pot over medium-high heat, breaking up the meat with the back of a spoon, until browned, 5 to 8 minutes. Using a slotted spoon, remove the sausage, leaving the fat behind.

Add 3 tablespoons (45 ml) oil and the bread crumbs to the pot; season with salt and pepper. Cook, stirring frequently, until the bread crumbs are golden brown, 2 to 3 minutes. Transfer to a bowl.

Cook the pasta in a large pot of salted boiling water until just al dente. Drain, reserving at least 1 cup (250 ml) of the pasta water.

Meanwhile, heat the remaining 3 tablespoons (45 ml) olive oil in the pot, then add the garlic and cook, stirring occasionally, until it’s toasted and golden brown, 2 to 3 minutes. Add the tomato paste and cook, stirring constantly, until it’s a nice brick-red color and starts to stick a bit to the bottom of the pot, 2 to 3 minutes more.

Reduce the heat to medium-low and add the broccoli rabe, then season with salt and pepper. Cook, stirring occasionally, until it’s all wilted and bright green, 3 to 5 minutes.

Add the pasta and sausage back to the pot along with ½ cup (125 ml) of pasta water. Cook, stirring constantly, until each piece of pasta is coated nicely in the tomato-y, sausage-y sauce.

Serve straight from the pot (or not), with toasted bread crumbs and cheese for sprinkling over. Serves 6.

From Nothing Fancy by Alison Roman

This recipe from Food52 is great comfort food for a chilly fall night. Dredge chicken thighs in flour, brown them and set aside. Fry some bacon and cook peppers, onion, garlic and mushrooms. Season, add tomatoes, tomato sauce and stock, return the chicken to the pan and braise until done. Toss in some fresh herbs, serve over pasta or polenta and sprinkle some grated parmesan on top.

Avoiding Additives and Preservatives

Look for nitrite-free bacon and spices without colour or anti-caking agents. I used Imagine organic chicken stock, Unico canned tomatoes and Molisano tomato sauce, which contains only tomatoes and salt. Genuine parmesan cheese contains no artificial ingredients.

Dredge chicken in flour and brown

Cook bacon until crisp

Fry peppers, onion and mushrooms

Add tomatoes, stock and tomato sauce, return chicken to pan and braise

Serve over pasta or polenta

Ingredients:

Olive oil to lightly coat the bottom of a large skillet with a lid

4 bone-in, skin-on chicken thighs

1 cup (250 ml) all-purpose flour seasoned with 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) black pepper

2 slices bacon, chopped

1 green bell pepper, seeded, cored, and sliced

1 red bell pepper, seeded, cored, and sliced

1 large onion, halved and thinly sliced

4 cloves garlic, thinly sliced

4 ounces (113 g) white or brown button mushrooms, sliced

1 teaspoon (5 ml) dried basil

1 teaspoon (5 ml) dried oregano

½ teaspoon (2.5 ml) ground fennel seed

¼ teaspoon (1.25 ml) crushed red pepper flakes

1 teaspoon (5 ml) salt

1 (14 to 15-ounce/414 to 144 ml) can whole peeled tomatoes

8 ounces (236 ml) tomato sauce

8 ounces (236 ml) chicken broth

¼ cup (60 ml) torn fresh basil leaves

¼ cup (60 ml) torn fresh oregano leaves

Grated parmesan for serving

Cooked pasta or soft polenta for serving

Preparation:

Coat the skillet with olive oil, up the sides of the pan about ¼ inch (0.64 cm) and heat. Dredge the chicken thighs in the seasoned flour and brown each side until golden. Remove the thighs and set aside.

Drain the oil from the skillet and add the chopped bacon. Cook until almost crisp and then add the 2 peppers, onions, garlic, and mushrooms. Sauté for a few minutes.

Stir in the dried basil, dried oregano, ground fennel, red pepper flakes, and salt. Continue to sauté until you can smell the garlic, another few minutes.

Crush the plum tomatoes with your clean hands to break them up and add to the skillet along with the juices from the can. Add the tomato sauce and chicken broth.

Return the chicken thighs to the skillet, skin side up, and bathe the sauce over the pieces. Bring everything up to a simmer and continue to simmer, partially covered, for 30 to 40 minutes.

After the 30- to 40-minute simmer, stir in the fresh basil and oregano. Serve a chicken thigh and some of the sauce with peppers over spaghetti or some soft polenta. Shower a little Parmesan over the top and enjoy! Serves 4.

From Food52