Monday, February 20, 2012

Fettuccine with Brussels Sprouts, Caramelized Onion, Cranberries & Sausage

I'm in hibernation.

I always go into hibernation a little bit in February. Something weird always happens, and it's cold, and I can usually find a way to hide out from the world for a little bit. You'd think this would mean I could blog a lot with all that time, but instead I'm basically hoarding new recipes. Cooking non-stop, immediately devouring and returning to the land of the people inside my television.

I'm reemerging. I think it's time. So now I share food! Yummy yummy food! It's time to move on from the rough events of the first half of this short month and try and make things better and more exciting in the second half. 

I'm looking for new things now. New things to do, new things to do to make money and new things to learn. It's a goal. Not to be confused with a resolution. Different.

Any ideas? Let me know!

This pasta was a step in the right direction. It combines all things I had in my kitchen that I've never combined before. It has stunning color and amazing taste. It is healthy...-er then a lot of things we eat here.

Try it. Want a close up of awesome colors???

Yea. That's what I'm saying. New. Fresh. Exciting.

Do it.

Fettuccine with Brussels Sprouts, Caramelized Onion and Cranberries
Adapted from Saveur

You'll Need...
2 pieces of sweet Italian sausage, casing removed and chopped (optional, can be vegetarian!)
Glob of olive oil (about 2 tbsp, but it's up to you!)
2 cups Brussels sprouts, trimmed and halved vertically
1 medium onion, sliced
1 cup chicken broth
1/4 cup dry vermouth
1/2 cup dried cranberries
6 oz. fettuccine
Parmesan cheese
Salt & pepper to taste

In a large saucepan, sauté sausage in the olive oil until cooked through. Using a slotted spoon remove the meat and put aside.

Place the Brussels sprouts face down in the oil from the sausage and cook till the faces are browned and beginning to crisp, about 2 minutes. Add the onion and toss with the sprouts until translucent. Add the broth, vermouth and cranberries; scraping anything from the bottom of the pan. Bring to a strong simmer, then cover and lower heat slightly, let simmer for about 10 minutes or until the sprouts are tender.

At the same time, cook your pasta (nice and al dente!). Reserve about 1/4 cup of pasta water before draining the pasta. Drain and add to the saucepan with the sprout mixture. Mix well until the pasta absorbs most of the liquid. If the pasta seems to dry, add the reserved pasta water 1 tbsp at a time. Add the sausage and toss. Serve, garnished generously with fresh parmesan.

No comments:

Post a Comment