Trottole pasta was first created in Italy in Campania, near Naples. The word ‘trottole’ in Italian means to spin, which is fitting for the pasta's twisting shape. Sausage and pasta have been served together for centuries and the pairing has become an Italian tradition.
Our recipe for Italian sausage and trottole pasta is just one example of the many delicious dishes we serve at the Greater Fort Lauderdale/Broward County Convention Center. We look forward to sharing more new recipes for delicious food and providing you with an unparalleled dining experience!
1¼ lb Italian sausage (skin removed)
1 lb Trottole pasta
1 bunch Rappini (two inches of stem removed)
1½ cup Red onion (sliced)
1 cup White wine
1 cup Parmesan cheese (grated)
¼ cup Olive oil
1 tbsp Oregano (dried)
1 tbsp Basil (dried)
1 tsp Red chile flake
Salt and pepper to taste
Brown the Italian sausage and break it up as it cooks. Cook off the Trottole pasta and reserve the pasta water. Return the cooked sausage to the heat. Add the red onion, herbs and olive oil. Sauté until slightly carmelized. Add the garlic and cook for 30 seconds. Blanche the rappini in the pasta water and add to the sausage mix. Turn a couple of times to coat. Add the white wine. Reduce the wine until almost all is absorbed. Add the cooked pasta. Turn in the sauce over the heat for one minute. Remove from the head and add the parmesan cheese. Serve immediately. Enjoy!
This article was previously published at the www.ftlauderdalecc.com blog.
No comments:
Post a Comment