(WJBK) - This recipe comes courtesy of Chef Jim Oppat.
Andiamo Linguine Salsiccia
Ingredients
12 oz Italian sausage
1 cup Olive Oil & Garlic
8 oz fennel bulb
4 oz red onion
4 pinch sage, dried spice
6 fl oz Veal Glace
1.32 ea buffala mozzarella cheese
4 oz Parmesan shredded cheese
2 lb linguine fresh pasta
salt and pepper to taste
4 oz kale
4 oz radicchio
Directions:
In large skillet over medium heat, add 1 cup of olive and about 4 cloves of sliced garlic
Allow to simmer until golden brown
Add the raw Italian sausage and cook thoroughly, breaking into smaller pieces
Increase heat to high and add the fennel, red onion and sage
Cook until vegetables are al dente
Deglaze with the veal stock (beef stock) and scrape the bits of caramelization from the bottom of the pan
Add the pre-boiled pasta to the skillet and season liberally with salt and pepper
Add both cheeses and toss the pasta evenly to coat
Remove from the heat and add the thinly slices kale and radicchio
Toss well to combine and adjust seasoning with more parmesan cheese as needed
Serve family style with pasta on bottom and colorful garnish over the top
Offer plenty more freshly grated Parmesan