Tuesday, May 31, 2011

Tortiglioni with Sausage and Asparagus in Tomato Sauce

After eating plenty of Asian food in the past few days, Porgy asked me to cook a pasta dish so I whipped up this dish. It's pretty simple pasta dish - I added some asparagus and fresh basil to make it

1 package of Tortiglioni
1 tablespoon olive oil
3 cloves garlic, minced
2 shallots, minced
1/2 teaspoon dried chili pepper flakes
1/2 lb sweet Italian sausage, remove from casing
1 28-oz canned whole tomatoes
1 asparagus, cut into 1-inch pieces
1 bunch of basil, de-stem and chifonade

  • In a large pan, saute minced garlic, shallots and chili pepper flakes in olive oil over medium heat for 3 minutes.
  • Add in the sausage, breaking up the pieces and cook until done.
  • Roughly chopped the tomatoes and pour everything into the pan.
  • Add in half of the basil, cook until the sauce is boiling, lower the heat to a simmer and stir occasionally. Adjust seasoning by adjusting salt, pepper and sugar accordingly.
  • In a separate pasta pan, heat up enough water to cook pasta. When the water is boiling, blanch the cut asparagus for 2 minutes, rinse over cold water and set aside.
  • While the sauce is simmering, cook the Tortiglioni pasta for 2 minutes shorter than the time according to the direction in the package. Drain the pasta and reserve some of the pasta water.
  • Add in the pasta and asparagus into the tomato sauce mixture, stir gently and cook for a couple more minutes until pasta is cooked al-dente.
  • Sprinkle the remaining of chiffonade basil on top.

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