Pasta with Italian Sausages, Basil and Meyer Lemons – I didn’t think I’d post this recipe. Who wants to read about my lunch that took precisely 10 minutes to make? Or, maybe I should post it for exactly that reason? It all started when I drove out to the mountains this morning to walk my dog. I made the trip to get some willow branches to put in a vase, those with the furry tips…
The lakeside was packed – we went by picnickers after picnickers. I didn’t expect that, I mean, it’s still technically winter. The smell of things sizzling on the fire drove me nuts. Meat + fire = we stop-have-sausage-right-now… I meant to keep on going to Elbow Falls, but that didn’t happen. My inner caveman scrapped that plan and we went back home to eat.
Luckily, we had sausages in the fridge so I made what any common sense dictated: Italian. No fuss, whatever is on hand. I set a pot of boiling water for the pasta and simultaneously sauteed some red onions, red peppers and browned the sausage, then added chopped marinated artichokes. I finished with fresh basil, pecorino romano and olive oil mixed with meyer lemon juice. That was the real discovery – those meyer lemons that were meant for cake which never happened were fantastic with marinated artichokes and pecorino. Seriously, wow. That is a pairing made in heaven that I need to remember.
I include this post here to show what we eat when not chopping a million ingredients for a curry, or holing up at home all day to make Pho. This is exactly the sort of real life cooking that happens in between:
- 2 servings of italian pasta - whatever you have on hand, cooked to al dente
- 2 italian sausages, sliced into chunks
- ½ red onion, finely sliced
- 1 small red bell pepper, sliced
- 1 clove of garlic, minced
- ¼ cup marinated artichokes, roughly chopped
- juice of 1 meyer lemon
- 4 tbs olive oil
- salt and pepper, to taste
- sweet basil, to garnish
- pecorino romano cheese, to garnish
- Set a pot of salted water to boil and cook the pasta until al-dente, then drain and set aside.
- Meanwhile, add 1 tbs of olive oil to a non-stick skillet and warm up over medium-high heat. Add the sausages and brown on all sides. With the sausages still in the skillet, add the onions red bell peppers and garlic and sautee until softened and lightly browned. Add the cooked pasta and toss with the rest of the pan ingredients. Take off the heat as soon as the pasta is lightly colored, after about 1 minute. Don't overcook. Add the marinated artichokes and mix to incorporate.
- In a small cup, whisk together 3 tbs of olive oil and the meyer lemon juice. Add to the pan, lightly mixing with the ingredients.
- Serve with fresh sweet basil and freshly grated pecorino romano cheese (parmigiano reggiano is a fine substitute, but I really enjoy the pairing of pecorino with the lemon). Enjoy!