Sausage with Penne Pasta & Vinaigrette
As a contestant on the first season of Fox TV’s Hell’s Kitchen, Elsie Ramos’ simple, no-nonsense approach to cooking won her legions of fans and accolades from the notoriously hard-to-please star chef Gordon Ramsay.
Ramos is the mother of six boys, and she describes this as “the one recipe I count on more than any other, because when I’m tired, this dish is the easiest and quickest. My six sons love, love, love it! We have this dish at least once a week!”
Ramos is the mother of six boys, and she describes this as “the one recipe I count on more than any other, because when I’m tired, this dish is the easiest and quickest. My six sons love, love, love it! We have this dish at least once a week!”
ingredients: Add all to shopping list
3 links hot Italian sausage (about ½ pound)
3 links sweet Italian sausage (about ½ pound)
One 16-ounce box penne pasta
1 cup Elsie’s Lemon Vinaigrette or your favorite Italian dressing
Freshly grated Parmesan cheese
Elsie's Vinaigrette:
¾ cup extra virgin olive oil
¼ cup white vinegar
1 teaspoon fresh lemon juice
1 garlic glove, peeled and minced
½ small onion, peeled and minced
1 teaspoon chopped fresh cilantro leaves
½ teaspoon Salt
¼ teaspoon freshly ground black pepper
3 links sweet Italian sausage (about ½ pound)
One 16-ounce box penne pasta
1 cup Elsie’s Lemon Vinaigrette or your favorite Italian dressing
Freshly grated Parmesan cheese
Elsie's Vinaigrette:
¾ cup extra virgin olive oil
¼ cup white vinegar
1 teaspoon fresh lemon juice
1 garlic glove, peeled and minced
½ small onion, peeled and minced
1 teaspoon chopped fresh cilantro leaves
½ teaspoon Salt
¼ teaspoon freshly ground black pepper
directions:
1. Bring a large pot of water to a boil.
2. Cut a lengthwise slit down all the sausage links and peel off the casings. Heat a large skillet over medium heat. Add the sausage meat and cook, stirring frequently with a wooden spoon or using a potato masher to break up the larger chunks of meat, until the sausage meat is cooked through and no longer pink, about 20 minutes. Drain the skillet of excess liquid.
3. Meanwhile, cook the pasta in the boiling water according to the directions on the box.
4. While the pasta cooks, make the vinaigrette. In a glass jar or bowl, whisk together the olive oil, vinegar, and lemon juice. Add the garlic, onion, cilantro, salt & pepper and whisk until well blended.
5. Drain the pasta and pour it into a large bowl. Immediately pour in the dressing, followed by the cooked sausage, and mix well. Serve immediately, or cover and chill for at least two hours, or up to six. Serve at room temperature, or microwave to heat. Just before serving, sprinkle Parmesan cheese to taste on top.
With the publication of her first cookbook, Elsie’s Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms, Chef Elsie looks forward to continuing her culinary career. More on her cookbook.
Next Up: Also try this Cider-Baked Chicken and Sausage
