Tuscan Pasta with Fullblood Wagyu Hot Italian Sausage and Sun-dried Tomatoes
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu hot Italian sausage from the freezer, and place it in the refrigerator 24 hours before making this recipe.
PREPARING THE PASTA
Boil a large pot of salted water.
Cook the pasta al dente, according to package directions.
PREPARING THE FULLBLOOD WAGYU SAUSAGE MIXTURE
Heat a large sauté pan with 2 tablespoons of olive oil.
Remove the Fullblood Wagyu hot Italian sausages from their casings.
Brown the sausage over medium-high heat for 5 minutes, while using a wooden spoon to break up the sausage.
If there’s a lot of fat, discard all but a couple tablespoons of the fat.
Add in the julienned sweet onion and white wine. Cook for 5 minutes.
Then, fold in the spinach and minced garlic. Cook until the spinach is wilted.
In a heavy bottom sauté pan, add the heavy cream, sun-dried tomatoes, and Dijon mustard. Cook on medium heat until it thickens and will coat the back of a spoon.
Stir in the lemon zest, and season to taste with kosher salt and freshly ground black pepper.
Add the Fullblood Wagyu sausage mixture into the pan with the heavy cream and tomatoes. This is your sauce.
Stir in the fresh basil.
Drain the pasta, and toss it with the sauce.
Serve the Tuscan pasta immediately with some freshly grated parmesan, if desired.
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