This recipe came to me in a rather roundabout way. It was sent by my Uncle Paul Metzger, who isn’t really my uncle. Paul received the recipe from my cousin Jim Arlington, who, for all I know, isn’t really my cousin. Are you confused yet? Let me explain:
Paul Metzger is my paternal grandmother’s brother. Thus he is my father’s uncle, and my grand or “great” uncle. And how great he is! You’ll never encounter a more youthful, intelligent (and therefore open-minded), 90-year-old.
And what about this mysterious “Cousin Jim?” Well, I’ve never met him. But Paul provided Jim’s email address, so I’ll get in touch. He might be a cousin who is twice or thrice removed.
Naturally, I’ll keep you posted on this matter of genealogical significance. Because I know you really, really care.
(Update: mystery solved! Since Jim and I share the same great-grandparents, we are second cousins, with no removable parts whatsoever.)
The recipe in question, Rigatoni alla Salsiccia e Panna, is a definite keeper. The rigatoni pasta is topped with a sexy sauce of sweet Italian sausage (“salsiccia”); heavy cream (“panna”), and fragrant rosemary. It’s a highly-perfumed dish.
Meanwhile, prepare the sauce:
Next, find an attractive stem of fresh rosemary. I obtained the model above from The Berry Farm in Chatham, New York. The Berry Farm grows all kinds of herbs and salad greens in solar-heated greenhouses during winter.
Oh, to have a solar-heated greenhouse.
Inhale deeply! The perfume of freshly-chopped rosemary leaves is like nothing else on earth. I could swim in the scent.
Or, go ahead and use 4 plates, and pretend you’ve invited 3 well-dressed guests to dinner.
Hint: Try not to discuss politics or religion with your imaginary friends. Such topics can be toxic at a dinner party.
As you’ve just seen, Rigatoni alla Salsciccia e Panna is a cinch to make. Promise me you’ll try it some day, okay?
To make your life a little easier, here’s a printer-friendly copy-and-paste version of the above:
Rigatoni alla Salsiccia e Panna
A traditional pasta dish, as made by Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 4 servings
1 lb Rigatoni pasta, cooked al dente per package directions
1 tablespoon butter
2 tablespoons olive oil
1 lb sweet Italian sausage, crumbled
1 14.5 ounce can diced tomatoes and their juices
1 tablespoon fresh, finely-chopped rosemary
1/2 cup heavy cream
2 (or more) generous tablespoons fresh, minced parsley
Freshly-grated Parmesan cheese, for sprinkling
Heat the butter and oil in a large skillet over a medium flame. When the butter melts, add the sausage, and saute until browned and cooked through — about 7 minutes. Then stir in the diced tomatoes and their juices, followed by the rosemary, cream, and parsley.
Divide the pasta between 4 plates. Top with the sausage sauce, and a sprinkling of Parmesan cheese.
Wine pairing: Cabernet Sauvignon
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