Barese Sausage with Pasta and Green Bean Salad

It seems like it’s been years since I shared my thoughts and recipes here. I just checked and it has been just about 2 years. I haven’t stopped cooking, far from it, and I have shared a bit on Facebook, but even with all the time retirement and the pandemic gave me I never made it here. It does feel odd, and I am definitely a bit out of my comfort zone. Years ago, my Mary Kay director instilled the philosophy in me to “Feel the fear and do it anyway.” So, I am going to do just that (Thank you, Sarah Belle).

While I cook many different types of food, I am an Italian girl at heart, and as a good Italian girl I love Caputo’s,. (Check them out by clicking on the link above. )This small local chain of stores has been bringing a traditional taste of Italy to the Chicago suburbs since the 1950’s. The products and produce are marvelous with selections for every cuisine. Many have cafes that serve the best Calamari  (among other items) and reasonably priced Italian wines. You can even sip and shop while listening to Italian music from opera to the Rat Pack  They also feature imported pastas, tomato products and a variety of homemade sausages.  This little story is about how they came together to make a wonderful dinner.

It started with Barese Sausage. These finger size sausages are made of beef, lamb, and pork, flavored with parsley, garlic, and pecorino cheese. They come linked together which makes them easier to grill, and this is my favorite way to cook them. They have a complex flavor that is not at all spicy, but still delights the palate.

I chose imported whole wheat linguine for the pasta portion of this meal. In a very small nod to healthier options I have been using whole wheat pastas more often. The taste Is a bit heartier and stands up well to bigger flavors.

Finally, I used canned Italian Cherry tomatoes for the sauce. These sweet little nuggets are packed in tomato puree and have a convenient pop top can and the “just right for two” 14 ounce size. So, the starring players were in place and needed to meet their supporting actors. Onions and garlic of course, sauteed in olive oil laid the foundation. Once they were lightly caramelized the tomatoes went in. I gave them a gentle squish and let them simmer until they came together in a thick sauce.

It would have been wonderful to add some fresh basil and parsley, but my balcony herbs are having a slow start, so I used some of my homemade pesto, always ready in the freezer for just such occasions. Once the pasta had cooked to al dente, I added a ladle or two of the pasta water to the sauce  and finished with freshly grated Pecorino. I chose to serve the Barese along with the pasta so that we could fully enjoy its unique flavor.

This is what I call a “No recipe, recipe.” The description above and these few notes are all you need.

I used one small onion sliced lengthwise and two cloves of finely chopped garlic.  Use as much olive oil as you like (1 Tbsp or more) and one can of tomatoes to serve 2 with a little left over.

I cooked about 4 ounces of pasta in salted water. I saved about 3/4 cup of the water for the sauce. I added 1/4 cup of pesto, but more or less would be fine. I like a lot of grated Pecorino (1/3cup), but use as much or as little as you want.

The final touch was a Green Bean Salad. I made a variation of my Mom’s salad. Since I have returned to the blog, I feel the need to share an actual recipe. While my Mom’s used basil or mint and garlic, this time I used lemon zest, rosemary, and lemon thyme. I used a bit of lemon juice and some rosemary infused vinegar. Every recipe can be tweaked to suit any cooks whim.

Mom's Green Bean Salad

Print Recipe

Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.

Mom's Green Bean Salad Print Recipe Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.

Ingredients

• 1 Pound Green Beans Blanched
• 2-3 Cloves Garlic Thinly sliced
• 3 Tbsp. Olive Oil
• 2 Tsp. Red Wine Vinegar
• 2 Tsp. Balsamic Vinegar
• 2 Tbsp. Chopped Fresh Basil You can also use Mint
• Kosher Salt To taste
• Fresh Ground Pepper To taste

Servings:

Instructions

1. Blanch the green beans in salted boiling water for 3-4 minutes (until they are the tender crisp that you love.) Plunge in ice water to stop cooking and drain well.
2. In a salad bowl combine the vinegars and olive oil. Stir in the garlic and add the drained green beans and basil (or mint).
3. Toss to combine and season to taste with salt and pepper. Chill for at least an hour before serving.

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It feels good to be back and much like riding a bicycle, I remembered how to do it, more or less.