Our Grandpa is the sausage guy, he knows all of the best butcher shops to pick up the most flavorful links. He simmers it to perfection and piles on the thinly sliced onions and peppers. Or adds some to my Grams perfect red sauce, or in soups, or with any meal really. We eat a lot of sausage and we like all kinds.
Chorizo is a great sausage made with pork, spices, and peppers. There are many versions and different styles depending on the country from where it originates. I was looking to get some chorizo the other day to make with eggs and saw linguica sausage instead. It said "A Portuguese Sausage, milder than chorizo" on the package. Hmmmm, sounds kid friendly, I'll take it. Many chorizo sausages get pretty spicy. And. I forgot to get eggs so...
No matter our or your opinion of Rachel Ray, she makes some dang good food. She had a sausagey noodly dish in her last edition and I plugged in the ingredients I had which were not the ones she had. But it gave me the idea for roasting the sausage with the other stuff and that also provides the sauce base you just mix with a little pasta water. Delish.
Cook 3/4 lb of desired pasta
Toss with a little olive oil and pepper:
1 lb fresh or cured linguica or any sausage you like cut up
3 cloves of garlic mashed
4 large carrots peeled and sliced
1 large onion sliced
a splash of cider or wine vinegar
Roast above all together on a tray at 425, toss a couple of times while cooking until the carrots can be pierced with a fork, reserve juices and combine in saute pan with a cup of pasta water, bring to a quick boil and then let simmer until desired thickness and toss with pasta and veggies.
Top with sliced green onion and romano cheese.
Mangia~
Tracey
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