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| 4 Servings |
| 1 Lb. cavatappi |
| 6 Tbsp. unsalted butter |
| 2 Tbsp. extra virgin olive oil |
| 4-5 green onions |
| 1/2 Lb. sweet italian sausage |
| 1 Tbsp. turmeric |
| 1/2 C. golden raisins |
| 1/2 C. heavy cream |
| grated parmigiano reggiano |
| sea salt |
| salt & pepper |
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Okay, so maybe it doesn't have anything to do with metal packaging, but we'd be shirking our heritage if we didn't involve food in the process somewhere! |
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| Cavatappi with Sausage, Raisins and Turmeric Cream |
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| Here's a pasta the likes of which you might find in Southern Italy, where North African influences have worked their way across the Mediterranean. The earthiness and spice of the turmeric is balanced by the sweetness of the sausage and raisins. The green onions provide a necessary allium component, but of a more aggressive and spicy nature. |
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| 1. Thinly slice the white and light green portions of the green onions on a diagonal, discarding the dark green tops. Chop the raisins so that the pieces are no larger than pea-sized, soak in warm water for 20-30 minutes and drain. Remove the sausage from its casings. Add a handful of sea salt to a large, covered pot of cold water, and bring to a rolling boil. |
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2. In a large skillet, combine the butter and olive oil over medium-low heat until the butter is melted. Add the green onions and cook for 5-6 minutes, stirring occasionally, until softened. Be sure that the heat is low enough so that the butter doesn't brown. Increase the heat to medium-high and add the sausage, breaking it apart as it cooks. Once the sausage has lost all of its raw color, add the turmeric and raisins and cook, stirring, for 2 minutes. Reduce the heat to medium and add the cream, cooking for another 2-3 minutes and stirring regularly. Salt and pepper to taste. |
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| 3. Meanwhile, cook the cavatappi. Add the cavatappi to the boiling water, stir, and cover until the water returns to a boil. Cook the cavatappi until almost done. Before draining, add 2-3 Tbsp. of the starchy pasta water to the sauce and stir. Drain the pasta, then add to the sauce and toss together over medium heat for one minute, until combined and thickened. Serve with Parmigiano Reggiano |
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| Technical Notes:
Ideally, you want the pasta and sauce to be done at the same time. But if one must wait, make certain it's the sauce. Once finished, the sauce can sit off the heat while the pasta is finishing. Return the sauce to heat before adding the pasta and cooking for the last minute.
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Recipe ©2004 Dominic Armato
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