Fresh Gemelli Alla Panna with Sausage
Crisp Green Salad
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
The bright pop of green peas pairs perfectly with Italian-spiced pork sausage in this easy recipe. And when those two meet fresh, just-cooked gemelli, all it takes is grated Grana Padano and a touch of cream (or panna, in Italian) for an ideal match all around. Serve it with a radish-strewn salad. Panna from heaven!
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 100g Radishes
- 1 Shallot (or onion)
- 1 Head of curly leaf lettuce
- 30ml Red wine vinegar
- 150g Green peas
- 225g Fresh gemelli
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Medium pot
Strainer
Salt & pepper (S&P)
Large pan
Total Fat
54 g
Saturated Fat
18 g
Sodium
2180 mg
Total Carb
87 g
Sugars
10 g
Protein
52 g
Fibre
10 g
Preparation
Cook the sausage meat
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Thinly slice the radishes. Halve, peel and mince the shallot.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
To the pan of sausage meat, add the shallot. Cook, stirring often, 30 sec. to 1 min., until fragrant. Add the cream and ¾ of the spices; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to 2 min., until thickened.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, radishes, vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Combine the pasta & serve
To the pan of sauce, add the pasta, peas and ½ the cheese. Cook, stirring often, 1 to 2 min., until combined. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
