2 Tbsp olive oil
¼ lb Italian sausage
2 tsp minced garlic
¼ tsp crushed red pepper
1 tsp salt
2 cups cooked fettuccine (reserve pasta water)
1½ cups broccolini, blanched and chilled
1 cup grape tomatoes, halved
¼ cup shredded Parmesan
Heat oil in large skillet. Add sausage, crumbling as it cooks. Once cooked, add garlic, red pepper, and salt. Cook about 2 minutes. Add pasta, broccolini, and tomatoes. Cook until broccolini is warmed through, about 3 minutes. Add enough pasta water, about 1 cup, to make a thin sauce. Toss to coat. Split between two plates or pasta bowls. Top with Parmesan. Serve immediately. Serves 2.
Wine Recommendation—Iowa In the Dark
Iowa In the Dark is a light, dry, red wine with strawberry notes and toasty oak on the nose followed by hints of caramel on the finish. This wine is a blend of Marquette, St. Croix, and Frontenac grapes grown in our Mahaska County vineyards.
Category : KIOA Recipe of the Week Posted on May 16, 2016