I am very terrible at directions, as a result I depend a lot on the GPS. I remember discussing this with my coach and he said our brains eavesdrop on our fears and negativity (a story to be told on another platform). He asked me to try for a week to drive without using the GPS. This was scary for me as I was starting a new venture and going to attend a first meeting. I tried this, and it was terrifying as I kept getting lost along the way. I have to mention this, that, this was not in a foreign place but in another part of the world where I have been living and born in. However, the interesting thing I found about myself, is that I totally love getting lost. This was a new revelation behind my fear of getting lost and depending on the GPS. Because, what I found, more than anything while getting lost – were the new discoveries, an exploration of new things and routes. In fact, I was totally amused by how I kept missing obvious signs (yes, I am that type of person that laughs at herself…..ssshhh). Let’s get to where I am going with this.
One thing I find humorous, is that, much as I was afraid at getting lost while driving; I have never been scared in getting lost while trying out a new dish. I sometimes cook using foreign ingredients, from other African countries to Asia and Europe. I have always seen this side of me, as an adventure and an opportunity to unlearn and relearn. I mean, I am interested in some weird ingredients, hold on; let me correct myself. I am actually interested in ingredients I have never combined before. And really, it does not mean that these ingredients have never been used before like “I have used them”, – but the matter of interest here, is that I discovered them in my lost world and I was (and am) never afraid to try them. Like my latest discovery of my wine and creamy sausage pasta.
I have actually cooked with wine before, in my stews and my recent chicken casserole, that I will share recipe of, soon. I am no professional chef, but my little understanding about cooking with wine, especially red wine; is that it should cook longer for its robust flavour to blossom. But also, cooking any meal with wine for a long time like an hour or so, helps with killing the wine or alcohol taste. I found this notion to be true where, red wine is concerned. However, a different story with white wine. As I have discovered with my recent white wine meals, the cooking time was short, and I did not taste a wine flavour in the meal, although I did get a bit tipsy😂🙈. I must confess, I quit drinking alcohol in 2012, so my only alcohol consumption since then has been through a cough mixture or cooking and baking. So, I suppose getting tipsy was due to my “clean system”, if I can put it that way. Hence, I doubt any regular alcohol drinker will experience the same effect.
This pasta was very delicious, everything balanced. The lamb sausage was very nice and tasty. However, if you have never tasted alcohol in your life, I suggest substituting the wine with chicken broth. I cannot say how it will taste, as I have not tried it myself. I hope all of you who visit my blog will try this recipe, and let me know about your experience. Enjoy!
250 Penne, uncooked
400g Lamb Sausage
150ml White Wine
70ml Heavy Cream
1 Large Baby Marrow
1 Medium Onion
1 Cup Broccoli Florets
1 Cup Red and Yellow Peppers, roughly chopped
2 Tablespoon Olive Oil
1 Cup Rosa Tomatoes, cut in half
2 Cloves of Garlic
1 Tablespoon Fresh Parsley, chopped
1 ½ Teaspoons Paprika
1 Teaspoon Dried Thyme
1 Teaspoon Dried Oregano
1 Teaspoon Dried Sweet Basil
20g Parmesan Cheese
Salt and Pepper
- Cook the penne according to package instructions or till al dente.
- Cut sausage into small bite size pieces. Set aside.
- Cut baby marrow and peppers into medium pieces (bite sizes).
- Cut Rosa tomatoes into halves.
- Roughly chop onion, parsley and mince garlic.
- Heat oil in a large pan on medium heat, then add onions. Cook for 2 minutes and add chopped parsley, garlic and season with salt. Cook for 3 more minutes.
- Add Sausage, 1/2 teaspoons of herbs and paprika, stir and cook the sausage for 8 minutes.
- Take out the sausage from the pan and set aside.
- In the same pan, add all the cut vegetables.
- Add the remaining herbs and paprika, season with salt and pepper, stir. Then pour in the wine.
- Cook the veggies in wine for 5 to 10 minutes. Add the cream, cook for 2 to 3 minutes and then add the sausage back into the pan, then add cooked pasta and – stir until everything is well incorporated, let it cook for 2 to 3 minutes. Taste for seasoning, you can add salt if needed.
- Add grated Parmesan cheese, stir and serve immediately.
- Garnish each meal portion with grated Parmesan, and Italian parsley.