FUSILLI WITH ITALIAN SAUSAGES, EGGPLANT & TOMATOES

If you like Italian sausage and eggplant, you will love this sauce over pasta. Dinner ready in 30 minutes!

1 medium firm eggplant, cut into 1-inch cubes

1 T sea salt

¼ cup avocado oil

1 lb Italian sweet sausage, casings removed

1 large shallot, diced

3 cloves garlic, minced
1 t red pepper flakes, or to taste
1 t dried oregano

2 14-oz cans cherry tomatoes

1 cup red wine
½ cup finely diced fontina cheese

1 cup grated Pecorino Romano cheese
Sea salt and freshly ground pepper

Fresh basil leave, chiffonade for garnish

Toss the eggplant with the tablespoon of salt in a colander.

Let colander sit for in sink 15 minutes, then rinse with cold water and let drain again and then blot dry between paper towels.

Meanwhile, heat oil in a wide skillet over medium heat.  Add the sausage, breaking up with a wooden spoon and cook until brown, about 8 minutes.

Removed with a slotted spoon to a large bowl and set aside.

Add the eggplant and cook for 5 minutes or until golden brown.

Add the shallot and cook another 2 minutes, then add the garlic, red pepper flakes, and oregano and cook another minute.

Return the sausage to the pan and stir to combine.

Add the two cans of cherry tomatoes, breaking up with a spoon as they cook.

Add the red wine and simmer another 10 minutes.

Meanwhile, bring a pot of salted water to a boil and add 1 lb fusilli pasta and cook until al dente, about 8 minutes.

Drain pasta, saving some of the pasta cooking water in a cup.

Add pasta to pan and add a little pasta water as needed.

Add the grated cheese and season to taste with salt and pepper.

Spoon into individual bowls and sprinkle with basil.

Serves 4

THE VIEW FROM MY KITCHEN WINDOW

PENNE WITH ITALIAN SAUSAGES & PEPPERS

This dish comes together in about 40 minutes, which makes it perfect for a weeknight dinner. I think this will be one of your favorites. I use two skillets, but you can use just one large skillet, and you will have to wash it after you finish cooking the sausages. If it's just the two of you, make the entire recipe and have it another weeknight for dinner...that works for us making life easier.  Penne translates to "quills" or "pens". You will find penne pasta in two forms, lisce (smooth) or rigate (furrowed)

1 lb Italian sausage (about 5 links)

2 T extra-light olive oil, divided

1 large yellow onion, cut in half and sliced

2 medium red bell peppers, chopped

2 cloves garlic, minced

2 t freeze-dried or fresh oregano 

1 cup dry red wine

1 lb penne pasta

Salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

Fresh basil leaves, coarsely chopped, for garnish

Grated Pecorino Romano cheese or Parmigiano-Reggiano cheese

In a skillet, heat half of the oil over medium heat. 
Add the sausages and cook for about 20 minutes, turning often. 
Remove to a cutting board and let cool.

In a large skillet that will hold the sauce and pasta, add the rest of the oil and sauté the onion for 5 minutes.

Add the bell peppers and sauté another 5 minutes.

Add the garlic and continue to cook another minute.
Turn off heat to the skillet while slicing sausages.

Slice the sausages diagonally into bite-size pieces and return to the skillet along with any juices on the cutting board.

Add the oregano and wine and cook for another 5 minutes.

Season to taste with salt and pepper.

Meanwhile boil penne in salted water for about 8 to 9 minutes, until al dente.

Drain and add to the skillet with the rest of the ingredients.

Divide between four warm pasta bowls and drizzle with a little extra-virgin olive oil.

Sprinkle with the basil leaves, grated cheese, and serve.

Serves 4

LEMON & PARMIGIANO CHICKEN OVER ARUGULA

When in Italy, my favorite meal to order in a ristorante is Chicken Milanese. This time I added the addition of Parmigiano cheese and lemon zest to the breading to give it a little different twist. Serving it over a bed of arugula and is a very popular entree in Positano, Italy. I added radicchio and fennel. I served this with roasted new potatoes but risotto would also be delicious.

Lee's Kitchen Tips:

When frying any meat or vegetable, use an oil with a high smoke point, such as avocado oil, extra-light olive oil, peanut oil, or coconut oil. Save your good extra-virgin olive oil for salads and drizzling on finished dishes.

½ cup all-purpose flour
Sea salt and freshly ground black pepper
1 large egg beaten with 1 T water
½ cup dry plain bread crumbs

¼ cup freshly grated Parmigiano-Reggiano cheese
½ t fresh oregano leaves, minced
Zest of ½ lemon
1 T unsalted butter

1 T avocado or extra-light olive oil, for frying
Shavings of Parmigiano cheese

Arugula, radicchio, & fennel, enough for 2 people

Lemon Vinaigrette
¼ cup fresh lemon juice
½ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Lemon wedges, for serving

In a shallow bowl, add the flour and season with salt and pepper.

In a second shallow bowl, whisk the egg with the water.

In a third shallow bowl, mix together the dry bread crumbs, Parmigiano, oregano, and lemon zest.

Cut each chicken breast in half, lengthwise.
Place each chicken breast half, one at a time, in a plastic resealable bag and lightly pound with a mallet or rolling pin to an even ¼-inch thickness. 

Set aside on a plate and repeat with the rest of the chicken.

Dredge each chicken breast in the flour mixture, shaking off excess. 

Dip in egg to coat each side and then in the bread crumb mixture. 

Place coated chicken back on the plate.

In a large cast-iron skillet, heat the butter and oil over medium heat.
Cook the chicken breasts for about 3 minutes per side, until cooked through and golden brown.

Place on a clean pizza pan or baking sheet and keep warm in a 225 degree F oven while making the salad.

Rinse salad ingredients and spin dry.

In a glass measuring cup, whisk together the lemon juice and olive oil. 

Season to taste with salt and pepper.

Place arugula in a bowl and add some of the vinaigrette. 

Place salad on 2 plates.

Top each with a chicken breast and add a few shavings of Parmigiano and a lemon wedge or two and serve.

Serves 2 

ROMAN CACIO E PEPE POPCORN

We have popcorn almost every Saturday night and watch a movie. Our parents did the same when we were kids. I like flavoring popcorn with different spices, such as chili powder, Cajun seasonings, Old Bay seasoning, curry powder, and the recipe for Cacio e Pepe that is famous in Rome over spaghetti or bucatini. It works so well with popcorn too.

1 large bowl of popped popcorn
1 T extra-virgin olive oil
4 T unsalted butter
1 clove garlic, pressed
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup freshly grated Pecorino Romano cheese
Sea salt and freshly ground black pepper

In a small saucepan, add the olive oil and butter. Melt over medium heat and add the pressed garlic. Mix to combine and pour over popcorn in bowl.

Mix in the cheeses with your hands, and then season to taste with salt and pepper.

Serves 4

THE NOVIELLO FAMILY IN RICHMOND, VIRGINIA C1943