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29 September 2009

Video and Recipe: Whole-wheat creamy fettuccine with chicken sausage, olives and rabe

From Denny: This looked really great! As a pasta lover, I've never quite adjusted to whole wheat noodles. However, one of the toppings that tastes good with the heavier more flavorful whole wheat noodles is anything with spicy tastes like sausage or olives and this recipe has both.

This is a healthy version made with chicken sausage and lots of yummy garlic. Any time you add greens you are addings lots of minerals like calcium to your diet. She's using milk instead of heavy cream like so many fettacine dishes. Whew! Tastes good and fewer calories, works for me. This is a great easy and quick dish for busy parents at the end of a busy work day!




Whole-wheat creamy fettuccine with sausage, olives and rabe

From: Chef Cat Cora

Serves: 4-6

INGREDIENTS

• 2 tablespoons olive oil

• 1 pound fennel or hot light Italian turkey sausage, cut into 1/2-inch slices

• 2 tablespoons minced garlic

• 1 pound fresh whole-wheat fettuccine

• 1/2 pound broccoli rabe, cleaned and rough chopped

• 1/2 cup kalamata olives, pitted (about 1/4 pound)

• 1/4 cup milk

• 1 teaspoon pepperoncini or chili flakes

• 2 tablespoons chopped fresh oregano

• Salt and pepper, to taste

DIRECTIONS

Put water on to boil in a large pot or a pasta pot, fitted with a strainer.

Pour the olive oil into a skillet and set over medium heat. Cook the sausage slices just until they begin to brown, about 3 minutes. Toss the minced garlic into the skillet and cook just until fragrant and beginning to brown, about 2 minutes. Add the broccoli rabe and sauté for 3 to 4 minutes. If the water in the pot is boiling, add the fresh pasta to the pot. Cook until al dente, about 5 minutes.

Now add the olives to the skillet. Saute 1 minute, then stir in the milk. Strain the pasta and transfer to a large pasta bowl. Add the olives to the pasta and toss. Season with oregano, pepperoncini, salt and pepper before serving.
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