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SAUSAGE, MUSHROOMS, SOUR CREAM, YOGURT, PARMESAN, EGGS, HERBS
Level 1
Rotini Sausage Carbonara
Serves 4
- a Marlene Samuels creation -
Like soups, pastas can accommodate a host of different food groups: vegetables, meats (cooked and uncooked), herbs, dairy (cheese, yogurts) and seasonings. As with most of our creations, this is an extremely forgiving, tough-to-screw-up kind of dish. Pastas can be very forgiving and good for almost anything. Rotini Sausage Carbonara is a terrific way to use up the rest of the yogurt, sour cream, Italian sausage, canned broth, grated parmesan and peas still in your fridge or freezer 2 days before departure.
Italian sausage (Italian or breakfast sausage, mild or spicy)
1 onion, chopped finely
1 garlic clove, cored and finely chopped
Any remaining herbs, finely chopped (dill, parsley, basil)
Any remaining mushrooms, sliced
½ 15 oz. can broth (chicken, beef, vegetable)
½ bag frozen peas
½ – 1 cup plain yogurt
½ cup sour cream (or yogurt)
Any remaining cheese, grated or crumbled to taste (Parmesan, feta or goat cheese)
Salt and pepper to taste
- If sausage has casing, take it off. Over medium heat, brown sausage and drain on paper towel. Heat olive oil in pan and sauté all vegetables and herbs until wilted. Add broth and sausage to pan; turn heat down to low.
- In a pot of salted boiling water, cook pasta until al dente. Before straining pasta, add peas to boiling water. Strain pasta and peas, reserving one cup of cooking liquid.
- Add pasta and peas to pan with sautéed vegetables and drained sausage. Gradually incorporate sour cream or yogurt, gently tossing with wooden spoons. Top with cheese and season with salt and pepper. If too dry add a little of pasta cooking liquid until moistened. Serve immediately.
