Tag Archives: pendolini

Sausage, Resurrected

sausage sauce copy

The sausage is more than rehabilitated.

Since the dawn of time, man-woman-cook has pondered this question: What to do with leftover sausage?

Just the other day I grilled more sausage (plain Italian, no fennel) than we could eat. In the hours after lunch the leftover meat came to room temperature. Along the sheath of sausage casing the fat congealed, rendering the links slippery and mildly unpleasant. Occasionally inclined to gluttony, I occasionally dropped by the kitchen counter and took a bite of cold sausage. On its own, there is nothing very appealing about it. Even reheated there is nothing very appealing about cold, leftover sausage, on its own.

How to rehabilitate leftover sausage? eat them twice? Continue reading

A Sweet and Tangy Spaghetti Dish

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How to make a fast sauce that’s always great

A number of years ago I taught a cooking class I called “ten sauces, ten pastas, ten wines.” The animating idea was to become a good match-maker. Some sauces need a particular form of pasta. Meat sauces, for example, instead of spaghetti or linguini or taglionlini, are best paired with wheels or fusilli or a wide noodle like fettuccine or tagliatelle. Tengano il sugo, they say in Italian. The pasta holds the sauce. And wine? I didn’t know much about wine then, and still don’t. The class was an excuse to try ten different wines from all over Italy. Continue reading