Years ago I had a great love. And after a time he became a great loss. But I remember a meal I had made for him — pasta with spicy sausage and tomato cream sauce — and how we argued over fundamental differences between men and women. When it came to attraction, men reacted to visuals and women connected with emotion. For hours we bickered over this, and I found it ridiculous that he never considered the fact that women could be seduced by an image of someone or something. When we parted ways I realized that the fundamental difference between he and I was the fact that I was trying to find myself while he was set on fleeing himself.
Fast forward to the here and now, and not only have I found myself, I’ve discovered that I react to visuals — especially when it comes to food. All sense of rationality dissipates when faced with buckets of acorn squash and vine-ripe tomatoes. And so it goes as I roved the Union Square Market and came face-to-face with a heap of PURPLE BASIL.
Be still a woman’s heart. The color of ripe aubergines, the leaves are fiercely nocturnal and have a hint of licorice flavor. Notice how the pesto dyes the pasta a beautiful hue. The sweet pesto paired with the bite of the sausage and nutty kamut is absolute and utter perfection. And can we talk about the power of the protein-packed kamut, the lovely fat from the sizzling sausage? I nearly DIED eating a bowl of this yummy pasta.
INGREDIENTS (serves 2)
1 cup packed fresh purple basil leaves
1/4 cup extra-virgin olive oil
1-2 cloves garlic
1/4 cup toasted walnuts
1/8 tsp sea salt
1/4 tsp cracked black pepper
8 ounces of kamut pasta
4-6 ounces of sweet sausage, out of casing and mixed with 1 chopped clove of garlic, 1 tbsp basil, fine dice, 1/4 tbsp pepper/1/8 tsp kosher salt
Bring a medium saucepan of salted water to a boil. Toss the pasta in and cook to al dente. While the pasta is cooking, blitz the basil, olive oil, garlic, walnuts, salt and pepper to a thick paste. Set the pesto aside.
In a searing hot pan, drizzle 1 tbsp olive oil and saute the sausage, garlic, basil, salt and pepper, until the sausage is cooked through. I love a deep caramelization on my meat, so I tend to cook sausage well done.
Toss the pesto, drained hot pasta, and sausage in a bowl. Serve hot!