Fresh Pasta with Sausage & No Mushroomscomments (0) February 1st, 2009 in Gallery
This recipe packed amazing flavor, with little fuss and very few ingredients. Mushrooms were omitted in consideration of the kiddie palate-- too bad, as I love mushrooms. Next time I am adding a side of roasted shrooms. Ordinarily I would never have made this, as it seems quite close to our usual spaghetti with sausage in marinara. However, this (while not a completely different beast) was novel yet appealing. Surprisingly, many of the ingredients were difficult to acquire in our neighborhood stores, which cater to Polish and Latino ethinc groups. I would not have had rosemary, but for the plant on my windowsill, and I used fresh pasta from the Korean mega-grocery. The rosemary was an inspired addition-- not enough to overpower, but enough to make this different from "the usual." Another keeper.
posted in: Gallery, Fresh Pasta with Sausage and Mushrooms, Cook the Issue 97
COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.