Spicy Tuscan Sausage Pasta – Tuscany
Tuscany and it’s capital Florence is one of the most visited places in the world. Tourists from all over come to visit the region’s coastline and rolling hills often covered with sunflower fields or vineyards. Florence, Pisa, Lucca, and Siena are the most popular cities. Florence is known as the birth place of the Renaissance and possesses many famous works of art including Michelangelo’s David and Botticelli’s Birth of Venus. The area has also served as home to many historical figures such as Leonardo DaVinci, the Medici family, Niccolo Machiavelli, Amerigo Vespucci, and Donatello. Having many vineyards, its no surprise that Tuscany produces a lot of wine including the Chianti and Multipulciano varieties. There are many wild boar in the area so pork, especially in the form of sausage is popular as well as seafood because of the region’s location on the ocean.
Pastas like pici and pappardelle are common in Tuscany. Like other central regions legumes are popular. The mild climate is ideal for stone fruits like peaches and cherries so these are also incorporated into many dishes. Classic Tuscan dishes include Bistecca (T-bone steak), Crespelle alla Fiorentina (a pasta pancake), Crostini with chicken liver spread, Panzanella, farro, seafood stew, biscotti, Torta della Nonna, and Panforte.
Spicy Tuscan Sausage Pasta
- 8 oz. Glorioso’s fresh futtuccine
- 12 oz. Glorioso’s Bulk Mild Italian Sausage
- 3 minced garlic cloves
- 1/2 cup chicken broth or dry white wine
- 1/2 tsp Dijon mustard
- 1 tsp flour
- 1 tsp lemon juice
- 1/4 cup sun-dried tomatoes
- 1 cup heavy whipping cream
- 1 1/2 cups baby spinach
- small handful fresh basil, finely chopped
- salt and pepper to taste
- Glorioso’s Freshly grated parmesan, to taste
Boil a salted pot of water and cook pasta al dente
Take the susages out of their casings and crumble the meat into a skillet. Saute over medium-high heat for 5 minutes, stirring occasionally, until browned on the outside
Remove the suasage from the pan and set aside. If there is a lot of fat discard the majority.
Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined (scrape bits off the bottom) and let bubble for a couple minutes.
Add the sun-dried tomatoes and cream to the pan. Let cook for 2-3 minutes.
Add the sausage back into the pan. Cook for another few minutes untill the sauce has thickened.
Stir in the basil and spinach. Let it cook for a couple minutes until it wilts. Give the sauce a taste and season with salt and pepper to taste.
Drain the pasta and toss it with the sauce. Serve with grated parmesan on top.