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.

Meatballs.

My dad's side of the family is ultra ultra Italian. They are truly FOB. I am one of the first generation born here, my dad travelled to the USA when he was a teenager...on a boat. I like to think this was super glamorous and a wild adventure...he usually looks at me like I'm crazy, and says "It was a boat." Thanks Dad. 

I grew up going to Sunday dinners at my nonna & nonno's house in the Bronx. We would all sit at a long table in their garage during the summer, with the door open so all of us kids could play in the drive way. We would eat for hours. Literally, starting at 1pm we would eat until we left at 10pm. Braciole, calamari, bread from Arthur Ave, pasta, meatballs, pork, chicken cutlets, cheese, fresh fruit, salad, fennel, pastries and espresso. It was an all day eating event. 

My mom also became an incredible Italian cook, and I've learned most of the Italian recipes that are a part of my normal roster from her. She makes incredible sauces, meatballs, baked zitis and more. I am really excited for Christmas Eve this year, she always does a huge traditional Italian seafood Christmas Eve dinner and this year I am going to help and learn all her recipes! 

Her meatballs are one of my favorite things! I made them this weekend for Chako and Sarah (our favorite dinner date) and they came out so freaking good! They are addictive. Who even needs spaghetti?!?! I just want a plate of meat rolled into little balls and covered in sauce! Next time I need to make triple the amount so we can eat meatball subs the next day...oh my god I love meatballs!!!!!

Chako had to help me take pictures of this process, it's a real messy hands in the meat sort of thing...thanks Chako!!!!!

Ingredients!

Look how fast my hands are smooshing!

This kind of looks scary...but it's amazing!

Ball it!

There's lots of balling...

Broil em'

Your sauce should be simmering...

Give them a long bath in sauce.

While they are in the sauce, eat some cheese!

Put on spaghetti and be happy happy lady (or dude)

Meatballs...like my ma makes

Serves 4 (Can easily be doubled or tripled!!)

You'll need....

1 lb chopped meat (I used all beef for this batch, but it's great to mix beef, veal and pork)

1 raw egg

1/2 cup grated pecorino cheese

1/4 cup flavored Italian bread crumbs

1/4 cup of chopped fresh parsley

1/4 cup warm milk

Garlic powder to taste (or smell really...)

Simmering Tomato sauce (recipe follows!)

Put all of your ingredients in a large bowl. Mix by hand until thoroughly combined, add more garlic powder to taste or smell (don't go too crazy). Also you can add more breadcrumbs if you'd like. Roll into medium sized meatballs. Place the meatballs in a baking pan that has been sprayed with non-stick spray and broil for a few minutes on each side, til they are browned all the way around. Add them to your pot of simmering sauce and let sit for 1 1/2 hours. Taste sauce as it simmers to add salt or basil. Serve on top of pasta!

Simple Tomato Sauce

You'll Need..

1 large onion

3 large garlic cloves

2 tbsp olive oil

2 cans of crushed tomatoes (I used Red Pack if I can't have homemade ones from the amazing Italian ladies...Red Pack is an awesome substitute!)

Half a tomato can of water

Dried sweet basil to taste

Salt to taste

Sautee the onion and garlic in the olive oil in a large pot. Add your tomatoes, half a tomato can of water and season with basil and salt. Bring to strong boil then reduce to a simmer. Allow to simmer for at least an hour. You can make this early in the day and leave it in the pot covered, then return the sauce to a simmer an hour or so before you serve.