Lost in the Sauce

There is a difference between pasta served in Italy, and pasta served nearly anywhere else.  Outside Italy, most pasta swims in whatever version of classic salsa or sugo, pseudo-Italians pretend to pass off as originale.

But the key to authentic Italian food is simplicity.  Kitchen sink versions of pasta sauce fly nowhere in Italy.

Italians do not lose their pasta in the sauce.

Less is always more (unless you’re talking about amore).

Grazia was in the cucina again today.  Primavera in the kitchen: spring has sprung and heaven waits.

Penne with Rapini and Sausage, serves four humans, plus one small dog:

Trim, rinse and chop coarsely one bunch of rapini (bitter broccoli rabe), about 2+ cups.  Blanch in salted boiling water 2-3 minutes.  Drain and rinse under cold water to stop cooking.  Pat dry with paper towels.

Uncase the meat from 2 large Italian sausages.  Break up the sausage into 2 tablespoons olive oil and brown.  Drain.

Cook 1 pound penne in salted, boiling water, according to directions.  Meanwhile saute drained and dried rapini in 2 cloves thinly sliced garlic and 4 tablespoons olive oil until hot.  Add browned sausage.  Drain penne and toss with rapini and sausage.  Serve with grated Parmesan cheese.

Happy spring.

Chow.