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A Pasta for February

Wednesday, 07 February 2018 10:42

TASTE News Service, February 7, 2018 – From time to time we find a recipe that just strikes us as perfect for the weather.

Chef kevin long PicmonkeyChef Kevin Long

Yes, spring may be around the corner, but there’s plenty of brisk weather right now.

This week’s recipe is the creation of Chef Kevin Long. Though his restaurant, Tosca, is in Hingham, Massachusetts, this Orecchiette Pasta with Calabrian Spiced Crumbled Turkey Sausage seems like something that would please home cooks in the Pacific Northwest

Chefs often call ground turkey a blank canvas because of how well it holds other flavors. Orecchiette Pasta with Calabrian Spiced Crumbled Turkey Sausage is an opportunity to experience a lot of flavor with a rather simple recipe. While the ingredient list may seem daunting, it’s as simple as cooking the turkey, caramelizing the vegetables and preparing a robust sauce. The spice this recipe takes its name from originates from southwest Italy (the “toe” of the boot). The Calabria blend is added to many traditional pasta sauces for color as well as medium heat, so spice to your own preference.

 

Ingredients

3 Ounces paprika

1-1/2 Teaspoons dried spicy chile (pequin chile or dried Italian pepperoncini)

1 Ounce coarse natural sugar

1 Ounce coarse sea salt

2 Ounces whole fennel seed

1/2 Ounce whole coriander seed

Pinch of lavender flowers

Pinch of cumin seed

Pinch dried herbes de Provence

3 Tablespoons extra virgin olive oil

1 Pound ground turkey

1 Medium red onion, sliced

1/2 Bulb fennel, sliced

1 Medium red jalapeño pepper, sliced

2 Cloves garlic, minced

2 Tablespoons Calabrian Spice Blend

1 Pound orecchiette pasta

As needed: pasta cooking water

1 Cup grape tomatoes, split

2 Tablespoons butter

2 Tablespoons extra virgin olive oil

3 Cups arugula

1/4 Cup chopped chives

1/4 Cup chopped scallions

1/2 Cup grated Parmigianino Reggiano

As needed: extra virgin olive oil

Calabrian Spice Blend

 

Method

In a blender, grind all ingredients together. Cover and reserve.

Crumbled Turkey Sausage

Heat oil in a large skillet. Add remaining ingredients and brown over medium heat until turkey is cooked through and vegetables are caramelized.

Hold for service.

 

Finish

Boil pasta.

Per order: combine crumbled sausage mixture, cooked pasta, pasta water (about 1/4 cup per order), tomatoes, butter and oil. Toss to heat.

Add 1/3 cup arugula and sprinkling of chives, scallions and Parmigianino Reggiano. Heat to wilt arugula.

Adjust seasoning and add extra Calabrian Spice Blend as required.

 

Plating

Serve in pasta bowls. Drizzle each portion with extra virgin olive oil. Lightly sprinkle with another dusting of Calabrian Spice Blend.

Last modified on Wednesday, 07 February 2018 10:42

 

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