When I first started learning how to cook 40 years ago, I would spend hours cooking red sauces for spaghetti. I no longer want to spend all that time, and frankly most spaghetti’s are boring to me. I recently had this recipe at Superba in Venice and was so wowed, I begged the cook to tell me how to make it. Below is my rendition. It takes 20 minutes to make this meal, and it is dinner party worthy. I use ready-made red sauce because there are lots of good choices these days, which eliminates the hours of simmering. A lot of people are pasta phobic because it is a “refined carb” and for some reason every single person in the universe is now gluten intolerant (which is not true, but still). Consider that Italians eat pasta every day but they also have the lowest rates of obesity in the world. One reason is they don’t eat a gallon sized bowl of it, and the other important reason is that pasta is surprisingly low on the glycemic index scale (the rate at which insulin is released into the blood stream in response to incoming sugar/carbs). Pasta is made with semolina flour which is made from a a type of wheat called duram, that is low gluten (you can’t make bread with it). Pasta ranks at about 25-45 on the glycemic index scale, about the same as an apple. White bread, beer, and sugar rank at 100, just for a frame of reference. But also, if you’re eating your pasta along with fats, cheese, and veggies the glycemic index will automatically be lowered as fats and veggies slow the rate of absorption of incoming food. Cooking pasta al dente also keeps the glycemic index low. So enjoy pasta every once in a while, and live life to the fullest like the Italians do. Superba Pasta with Pork Sausage Red Sauce Ingredients 1 large shallot, minced 4 garlic cloves, minced 1 tablespoon olive oil 3 hot Italian sausages 1/2 tablespoon paprika One 16 ounce jar of ready made red sauce 1/2 cup spicy green olives 1 red bell pepper, julienned Pre-made fresh tortellini (cheese or veggie filled), or rigatoni Parmesan cheese, to taste Sauté minced shallot and garlic in olive oil over medium flame for about 2 minutes. Shallots (and onions) and garlic are high in glutathione, which is the master antioxidant and essential for a health immune system. Remove pork from casings and add to the pan, breaking it up with wooden spoon, and cooking until browned and cooked through, about 6 minutes. Add red sauce, stir until hot. Add red pepper strips and chopped olives and cook for another 6 minutes until warm but red pepper is not cooked soggy. I dont use salt or pepper with all the other seasonings in the sausage and olives, but you can taste and decide. Cook pasta according to package directions. Spoon onto plate and cover with red sauce. Top with Parmesan cheese and serve. Enjoy! xxx
Posted on: Sun, 16 Nov 2014 13:00:00 +0000
Trending Topics
© 2015