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Recipe for family meals :

Penne Rigate with Sausage

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

"Use the best quality sweet (or hot if you prefer) Italian sausage that you can find".

Ingredients

6 tablespoons butter
1 small onion, peeled and chopped
1 clove garlic, peeled and finely chopped (do not use press)
1 lb. Italian sausage
1 sprig of fresh rosemary
2/3 cup white wine (only one you would drink)
Pinch of freshly grated nutmeg
Pinch of ground cloves
Salt
Freshly ground black pepper
13 oz. penne

Method
  • Heat the butter and gently fry the onion and garlic.
  • Remove the skin from the sausages and break up the meat with a fork. Add to the pan and gently fry until well browned.
  • Add the rosemary, and the wine and cook slowly for 10 minutes.
  • Add the nutmeg, cloves, and salt and pepper.
  • Meanwhile, cook pasta according to directions (al dente) and drain.
  • Mix with the sausage mixture and Parmesan cheese.

Serves 4

Shirley Cline

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