Saturday, October 5, 2013
she's so european
I'm finally home from a 10-day Europe extravaganza in which I successfully managed to eat outside of my hotel four whole times. Quite proud of myself (see below for track record). I did try to get in as much local cuisine as I could - schnitzel in Berlin, fish + chips and a full English breakfast in London, and bricks on bricks of foie gras in Paris. So much to go back and do/eat!
Now that I'm home, here is my local cuisine - Rigatoni with Sausage, Broccoli + Blue Cheese. Just a big pan-ful of all our favorite things, done in the amount of time it takes to cook the pasta and toss with the sauce. And after the aforementioned European delicacies, the broccoli was a quite welcome addition to the plate. (FYI, I just typed "pâté" instead of "plate." My heart is still in France).
Rigatoni with Sausage, Broccoli + Blue Cheese
slightly adapted from Saveur
4 T. olive oil
1 lb. sweet Italian sausage, removed from casing
1 lb. rigatoni
1 c. dry vermouth
12 oz. broccoli, cut into florets
2 oz. blue cheese, crumbled
1/2 c. heavy cream
1 t. dried oregano
salt and pepper, to taste
1. Bring a large pot of salted water to boil. Add the rigatoni and cook until al dente. Reserve one cup of pasta cooking liquid, drain and set aside.
2. Meanwhile, heat oil in a large, straight-sided skillet over medium-high heat. Add sausage and cook, stirring to break up, until browned, about 7 minutes.
3. Add vermouth to sausage and cook until reduced by one quarter, about 2 minutes. Add the broccoli, blue cheese, cream and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes. Stir in reserved pasta and season with salt and pepper, to taste. If sauce seems too thick, stir in some of the reserved pasta cooking liquid.
4. Serve immediately, with additional blue cheese crumbles for garnish.