TASTE
Honey where you least expect it
By J.M. Hirsch
Associated Press
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Never thought I'd consider a cocktail weenie a source of inspiration.
But the recipe for weenies sauteed in olive oil, honey and fresh rosemary sounded so good. That is, sounded good but for the cocktail weenies part.
The weenies got me thinking about sausage. I love anything sweet and spicy, and an Italian sausage sauteed in honey seemed a great way to capture that. But what to do with the sausages once you've tossed everything in the pan?
The recipe that prodded this suggested nothing more than jabbing them with toothpicks and serving them up as appetizers. I was convinced there was a quick and satisfying weeknight meal hidden in there.
For speed, ease and to reduce the fat, I started with turkey sausage, which is far leaner than traditional pork sausages and usually is packaged fully cooked. A quick chop and saute with honey and rosemary ended with delicious results.
I decided to pair the sausage with pasta. Any hearty pasta will do; I went with fettuccine. A quick toss with a bit of grated parmesan and 1/4 cup of the pasta cooking water finished the dish perfectly, creating a wonderful sweet and savory sauce.
If you want to add some greenery to this dish, try chopped kale or baby spinach. Add it to the skillet during the final few minutes of cooking the sausage. It will wilt down significantly and pick up the flavors of the cheese and sausage.
HONEY SAUSAGE FETTUCCINE
Bring a large pot of lightly salted water to a boil.
Meanwhile, in a large skillet over medium-high heat, combine the oil and rosemary. When the oil is hot, add the sausage and saute until lightly browned, about 4 to 5 minutes.
Once the water has boiled, add the pasta and cook according to package directions.
While the pasta cooks, add the honey to the sausage and cook, stirring constantly, until it bubbles and thickens.
Once the pasta has cooked, reserve about 1/4 cup cooking water, then drain the fettuccine. Add the pasta and the reserved cooking water to the skillet and toss to coat. Add the cheese and toss again. Season to taste with salt and pepper.
Makes 4 servings.
