Drunken Pasta With Beets And Sausage Recipes

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SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER



Sautéed Beets With Pasta, Sage and Brown Butter image

Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, quick, weekday, side dish

Time 30m

Number Of Ingredients 4

4 tablespoons butter
1 1/2 pounds beets, peeled and grated
20 fresh sage leaves
Cooked pasta

Steps:

  • Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
  • Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

DRUNKEN TUSCAN PASTA



Drunken Tuscan Pasta image

Make and share this Drunken Tuscan Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)
coarse salt
1 lb spaghetti or 1 lb perciatelli
3 tablespoons extra virgin olive oil
1/4 lb deli-sliced pancetta
3 portabella mushroom caps, thinly sliced
2 -3 sprigs fresh rosemary, leaves finely chopped
4 garlic cloves, chopped
red pepper flakes (a couple of pinches)
4 -5 cups spinach or 4 -5 cups kale
black pepper
1/4 teaspoon grated fresh nutmeg
grated parmigiano-reggiano cheese

Steps:

  • Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
  • Bring the wine and water to a boil over high heat.
  • When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
  • Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
  • Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
  • Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
  • Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
  • Add the greens to the pan; season with salt, pepper, and nutmeg.
  • When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
  • Drain pasta well and add it to the skillet.
  • Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
  • Adjust the seasonings and serve; pass the extra cheese at the table.

Nutrition Facts : Calories 698.6, Fat 12.1, SaturatedFat 1.8, Sodium 94.3, Carbohydrate 95.6, Fiber 5.3, Sugar 4.8, Protein 17.4

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  • Pour the wine into a pasta pot and add enough water to reach the level you would otherwise fill the pot to for pasta. When the liquids reach a boil, salt the water generously and drop in the pasta and cook to al dente. Heads up: you will need about 1 cup of starchy cooking wine-water for later.
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