Bite This: Callow Campanelle Concoction with Sun-Dried Tomato and Sausage

Two weeks ago I pontificated on the importance of "cooking well." If you haven’t yet read " please do so before you attempt this recipe....

Before you start any recipe, there are three things to remember:

1.) The quality of ingredients makes all the difference in the world. There is no comparison between fresh basil and that jar of dried basil which has been on your spice rack for two years.

2.) Don’t be afraid to experiment. If it sounds good, it probably will be. Just remember to go slowly. You can always add more, but you can never remove it. That goes for cooking times. Overcooked is not fixable. And for God’s sake, basil is not a substitute for bay leaf. Know your ingredients.

3.) Prepare all your ingredients BEFORE you start to cook. Television chefs have behind-the-scenes prep monkeys. You don’t. That includes having all your ingredients chopped and measured, cooking pans and utensils set out, some nice music playing, and a glass of wine at hand.

Now you may begin.

Callow Campanelle Concoction with Sun-Dried Tomato and Sausage

2 Tbsp.             Olive oil

1 lb.                 Loose sweet Italian sausage (if you can’t find it loose, use links and remove from casing)

2 cloves            Fresh garlic, minced

¾ cup              Sun-dried tomatoes, chopped

1¾ cup            Chicken stock (Bouillon cubes must only be used in case of an emergency. Suck it up and at least buy some chicken stock at the grocery store.)

½ cup              Dry white wine (If you wouldn’t drink it, don’t cook with it. Here’s where you can add your own touch. I prefer a nice Chardonnay.)

16 oz.              Campanelle pasta (can be substituted with cavatelli)

½ cup              Freshly grated parmesan (If it’s not from Italy, it’s not parmesan.)

1/3 cup            Fresh chopped basil

¼ cup              Fresh chopped parsley

8 oz.                Grated Fontina cheese (or lightly salted mozzarella)

I prefer Fontina cheese, which has a mild, somewhat nutty flavor, while being rich, herbaceous and fruity. And it melts well.

Saylor’s & Co. in Hellertown is a great source for a lot of quality ingredients needed for this dish. I highly recommend stopping in for peek.

In a large, heavy, fairly deep skillet on medium heat, heat the olive oil until it's slightly shimmering. Add the loosely crumpled sausage and cook until browned, approximately five to seven minutes. Remove sausage from the pan with a slotted spoon and set aside. DO NOT remove the fat from the pan. As a famous television chef once said, “pork fat rules.”

Bring your pasta water to a boil and have it ready to go, having added a bit of salt and olive oil to the water (for higher temperature water and so the pasta doesn’t stick).

Add the chopped garlic to the pan and sweat for about a minute or so. Your nose will know. Add the chicken stock and white wine. Bring to a simmer and add the sun-dried tomatoes. Reduce liquid slightly.

While you are reducing the liquid (slightly emphasized), add the pasta to the boiling water and cook three minutes less than directed. When the pasta is at this point, drain (DO NOT RINSE) and add to the stock/wine liquid and stir occasionally.

Add the sausage back into the pan along with the basil and parsley while the pasta finishes cooking, about two minutes. Stir occasionally until the liquid is absorbed. Add the parmesan to the pasta and mix. Remove from heat.

Top with fontina (or mozzarella) and serve with white wine. I suggest Santa Margherita pinot grigio (retails for around $20). It is well worth the few extra dollars for this very good white wine, which you can find in the Hellertown Wine & Spirits store near Giant and at other local PA liquor stores.

Bon Appetit!