Pasta Of The Grape Harvest Recipes

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PASTA WITH SAUSAGE AND RED GRAPES



Pasta with Sausage and Red Grapes image

Provided by Kerri Conan

Categories     Fruit     Pasta     Fourth of July     Backyard BBQ     Dinner     Lunch     Sausage     Healthy     Grape     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

6 ounces mild Italian sausage, cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, chopped
1 tablespoon plus 1/4 teaspoon salt (preferably kosher), divided
2 cups seedless red grapes
1 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes (or more to taste)
10 ounces whole-wheat orecchiette (or other short-cut pasta, such as farfalle or penne)
2 tablespoon grated Parmesan
1/4 cup chopped fresh parsley (or 1/2 cup chopped fresh basil)

Steps:

  • Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel. Add oil to skillet; return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Divide pasta among 4 bowls; sprinkle each with Parmesan and parsley before serving.

PASTA OF THE GRAPE HARVEST



Pasta of the Grape Harvest image

From "The Italian Country Table" by Lynne Rosseyyo Kasper. Wonderful pasta dish. Try the sauce with other things. I onces used it drizzeled over fried green tomatoes and mozzarella cheese. Use the best grapes you can get. They should be nice and sweet for this. Don't trust my cooking times EVER. Oh, and this is great for kids since it turns the pasta purple :-)

Provided by Ilysse

Categories     European

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 11

5 lbs red seedless grapes, stem & wash
1 1/2 cups dry red wine
1 teaspoon anise seed, crushed
1/8 teaspoon ground cinnamon
2 whole cloves
1 orange, zest of, shredded
1 pinch salt
1/4 teaspoon black pepper
1 lb spaghetti or 1 lb linguine
3/4 cup pistachio nut, shelled and chopped (optional)
1/4 lb ricotta cheese (optional)

Steps:

  • Chop grapes in a food processor.
  • Pour into a large pan with the wine, spices, zest and salt and pepper.
  • Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often.
  • Strain & Set aside.
  • Cook pasta as directed on package until al dente and drain.
  • Toss the hot pasta with the grape sauce.
  • Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.

Nutrition Facts : Calories 891.8, Fat 2.7, SaturatedFat 0.6, Sodium 59.5, Carbohydrate 190.6, Fiber 8.9, Sugar 90.4, Protein 19.1

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