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Sausage and Pasta with Balsamic Vinegar
Ford Family, Rowley, MA
“It’s healthy, it’s different and my son loves it.” Ranie Ford
PREPARATION
1. In a small bowl, whisk together the vinegar and sugar. Set aside.
2. In a large skillet over medi- um heat, cook the sausage, crumbling the meat with a wooden spoon, until lightly browned, 4 to 5 minutes. Add the bell pepper and green onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the fennel seeds and vinegar mixture and cook, stirring occasionally, for 1 to 2 minutes more.
3. Meanwhile, in a pot of boiling, salted water, cook the penne according to the instructions on the package until al dente. Drain well and transfer to a large bowl.
4. Add the sausage mixture to the pasta, Add the spinach and toss with the hot pasta until the spinach is wilted, 1 to 2 minutes. Pass cheese at the table.
INGREDIENTS Serves 5 to 6
1⁄2 cup balsamic vinegar 5 teaspoons sugar
1 pound hot or sweet turkey sausage, casings removed and meat crumbled
1 large red bell pepper, seeded and cut into thin slices
3 green onions, chopped
1 teaspoon fennel seeds
Salt
2 1⁄2 to 3 cups penne pasta
12 ounces baby spinach leaves
Grated Parmesan cheese, for serving
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