Believe me when I say that this is one of the days where I don’t want to leave the house. Right now I’m content with streaming episodes of The Twilight Zone and preparing my lunch for the week. The benefit of an Odyssean work commute and an office park where one has to drive to the nearest Starbucks, is the need to bring your own lunch. This necessity prevents me from ordering a daily slew of garbage. This necessity makes it imperative that I potter about the kitchen on Sundays, filling plastic containers with fresh food, salads and a little sweet.
On deck this week is a little pasta milano. I have to say that out of all the cookbooks I’ve purchased while in Australia, hers has proven to be a star. There’s no real flash in this book, rather, Janelle Bloom offers a steady stream of meals that are simple to make and satisfy the palate. From fried chicken to protein-packed salads and quick fixes (free-form Bolognese pie and Turkish pockets stuffed with spinach and feta), I’m excited to cook my way through the book and share my finds with you.
So this week you’ll find me munching on pasta, sipping on my green smoothies, and savoring homemade cookies.
INGREDIENTS: Adapted from Janelle Bloom’s Fast Fresh & Fabulous, with significant modifications*
500g (1 lb, 4 links) chorizo
2 tbsp olive oil
2 small shallots, thinly sliced
1 large garlic clove, crushed
1/2 tsp dried chili flakes
1 cup tomato sauce
1 cup chicken (or beef) stock
400g (1lb) pasta
1/4 cup mascarpone
1/2 cup flat leaf parsley, chopped
50g pecorino romano cheese (1/2 cup), grated
*Cook’s Notes: The recipe called for an additional 1/4 cup of heavy cream, which I eliminated. I also dialed up the shallots and chili flakes and used homemade tomato sauce I had on hand. I also used chorizo sausage instead of Italian sweet sausage.
Using a sharp knife, remove the sausages from their casings. Roughly chop the sausage meat and set aside.
Heat oil in a large frying pan (or a cast-iron skillet) over medium heat. Add the shallots, with a touch of salt, and allow them to cook until lightly golden (3-5 minutes), stirring occasionally. Increase the heat to high, and add the sausage meat to the pan, cooking the meat for 4-5 minutes, breaking up the meat with a wooden spoon, until browned. Add garlic and chili flakes and cook, stirring, for one minute.
Stir in the tomato sauce and stock. Reduce the heat to medium low and cook for 10-15 minutes or until the sauce has thickened slightly. While the meat is cooking, cook pasta until al dente. Drain and return to the saucepan.
Combine the mascarpone and parsley and stir into the meat sauce. Add the pasta and pecorino cheese to the meat sauce and stir over heat until well combined. Season with salt, pepper and serve.