Rosy Rooster

3 Nov

Rosy Rooster Pasta, captured in all its glory via ghetto bberry photo


This isn’t exactly a recipe in need of recording — it’s a pretty basic, straightforward pasta and sauce.

We are having a serious crush on the chicken/rose/pasta combo, especially Wolfgang Puck’s delicious looking chicken bolognese.

But in our quest to fine tune a rose sauce, we like the ratio for this one. And we loved how our Barilla linguini soaked it up. We like using whole milk for this, because the extra fat in cream gives us the shakes.

This is a worthy contender for our new project, House Special, wherein we devise half a dozen no-brainer dinners that can be thrown together with ingredients on hand (or in this case, a quick trip to the market on the way home for sausages and celery. The rest we had in the pantry and fridge.)

SAUCY CHERIE’S ROSY ROOSTER PASTA

We whipped this up fast by sauteeing finely chopped shallots, carrot and celery with shitake mushrooms and minced garlic in olive oil.

We deglazed with a cup of white wine and added three Spolumbo chicken/red pepper sausages before covering the lid to simmer. We also added a generous splash of chicken broth. When the chicken is cooked, slice into rounds and return to pan. The liquid should be low at this point.

While we waited for the linguine to cook, we added three generous tablespoons of roasted garlic tomato paste to the saute pan, and nutmeg and herbs, and thinned it with a cup of whole milk.

Once that was mixed, we sprinkled a handful of asiago we had in the fridge.

We drained the pasta, but not too well. Must remember to reserve a cup of starchy pasta water. We added the still dripping noodles back into their pot and topped with the sausage and sauce, mixing with tongs.

Top with parsley and more cheese.

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