Local Recipes July
Above: Chicken Italian Sausage Penne Pasta, Below: Tuscan Tuna sandwiches
Chicken Italian Sausage Penne Pasta
Servings: 6
- 8 ounces penne pasta, cooked
- 12 ounces chicken Italian sausage, sliced into circles
- 2 tablespoons oil, divided
- 1/2 teaspoon red pepper flakes
- 1 large onion
- 1 large green bell pepper, or red
- 6 Roma tomatoes, chopped
- 1/4 cup parmesan cheese
- 1 garlic clove, minced
Directions:
Cook pasta according to directions.
Heat 1 tablespoon of oil in 12-inch pan and add sausage. Cook until browned.
Place on a paper towel-lined plate.
Heat remaining tablespoon of oil and add red pepper flakes; cook 30 seconds.
Add onion and pepper and cook until just soft.
Add garlic and tomatoes and cook until tomatoes break down, about 5 minutes.
Add sausage back in and toss with sauce.
Turn heat to low, cover and simmer for about 5 minutes.
Add pasta and stir to incorporate. If needed, add pasta water to thin.
Tuscan Tuna Sandwiches
Servings: 4
- 1/4 cup fennel bulb, finely chopped
- 1/4 cup red onion, chopped
- 1/4 cup basil, fresh, chopped
- 2 tablespoons capers, drained
- 1 ounce roasted red pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoons black pepper
- 2 6 ounces tuna, fresh, or albacore
Directions:
Grill or broil fresh tuna that has been seasoned with salt and pepper.
Cook until fish is just barely pink and flakes with a fork. Break tuna apart and cool.
Combine chopped fennel, red onion, 1/4 cup basil, capers, lemon juice, olive oil.
Add 1/4 teaspoon black pepper, tuna, and roasted peppers in a bowl while stirring well.
Serve tuna salad over a toasted or girlled baguette.
Brush with olive oil and rub with fresh garlic after toasting.
From the Kitchen of Laura Payne,
personal chef for Gourmet Your Way
(804) 514-6812
