This sounds great pop with Timothy Taylor Sweet Sausage & Muscle linguine (A Rachael Ray One Pot Dish) INGREDIENTS 3 tablespoons olive oil 1 pound bulk sweet Italian sausage with fennel seed 1 small onion, finely chopped 1 small fennel bulb, finely chopped 4 large cloves garlic, finely chopped 1 small red chili pepper, finely chopped or 1 teaspoon flakes Salt and pepper 2 tablespoons fresh thyme, chopped 2 tablespoons tomato paste 1/2 cup dry vermouth or white wine 4 cups chicken stock, plus one cup of water 1 pound box of linguini About 32 mussels (around 1 pound, you want to serve 6-8 per person), scrubbed 1/2 cup parsley, chopped PREPARATION In large, wide pan or deep skillet with a tight-fitting lid, brown and crumble the sausage in olive oil over medium-high heat. Add onion, fennel, garlic, chili pepper, salt, pepper and thyme. Cover pan and cook to soften, 8-10 minutes, stirring occasionally. Uncover, stir in tomato paste and add vermouth and stock. Bring to a bubble, add pasta, cover and cook 7-8 minutes, tossing with tongs occasionally. If the pasta is sticking to the bottom of the pan, loosen the pasta with water. Add mussels, cover and cook 3-4 minutes more to al dente, adding more stock or water if needed. Add parsley and adjust salt and pepper to taste. Serve directly from pan at the table. - See more at: rachaelrayshow
Posted on: Mon, 05 Jan 2015 19:53:21 +0000
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