anyone got sausage (or other protein) ideas for a cavatappi ala vodka
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So i am wanting to make some vodka sauce (my recipe is very similar to this one except it uses cavatappi instead of penne (cavatappi is easier to fork), other small adjustments to spice levels because i like it that way) but i need a good protein to pair with it.
I don’t want to do a pork cutlet (i make mine like tonkatsu) because that’s too much work. I’m thinking of grilling up a good sausage and serving it, sliced or whole, on top of or to the side of the pasta, but i live in statesia. “italian sausage” is generally low quality compared to actual sausages that are made in italian styles. Anyone got ideas? Should I pop on a linguica or uncured soppressata? Something else? I don’t really want to grind my own but i guess i could make some meatballs. Like I said, I could use some protein advice if you have any. if you’ve tried specific sausages and they really didn’t work, i’d love to hear too.
[image from iwillnoteatoysters.com]
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C Cooking shared this topic on
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So i am wanting to make some vodka sauce (my recipe is very similar to this one except it uses cavatappi instead of penne (cavatappi is easier to fork), other small adjustments to spice levels because i like it that way) but i need a good protein to pair with it.
I don’t want to do a pork cutlet (i make mine like tonkatsu) because that’s too much work. I’m thinking of grilling up a good sausage and serving it, sliced or whole, on top of or to the side of the pasta, but i live in statesia. “italian sausage” is generally low quality compared to actual sausages that are made in italian styles. Anyone got ideas? Should I pop on a linguica or uncured soppressata? Something else? I don’t really want to grind my own but i guess i could make some meatballs. Like I said, I could use some protein advice if you have any. if you’ve tried specific sausages and they really didn’t work, i’d love to hear too.
[image from iwillnoteatoysters.com]
Penne alla Vodka is a starter. You need a whole main course.
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Penne alla Vodka is a starter. You need a whole main course.
what a wonderfully specific suggestion
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So i am wanting to make some vodka sauce (my recipe is very similar to this one except it uses cavatappi instead of penne (cavatappi is easier to fork), other small adjustments to spice levels because i like it that way) but i need a good protein to pair with it.
I don’t want to do a pork cutlet (i make mine like tonkatsu) because that’s too much work. I’m thinking of grilling up a good sausage and serving it, sliced or whole, on top of or to the side of the pasta, but i live in statesia. “italian sausage” is generally low quality compared to actual sausages that are made in italian styles. Anyone got ideas? Should I pop on a linguica or uncured soppressata? Something else? I don’t really want to grind my own but i guess i could make some meatballs. Like I said, I could use some protein advice if you have any. if you’ve tried specific sausages and they really didn’t work, i’d love to hear too.
[image from iwillnoteatoysters.com]
I’m at a little bit of a loss if you want something easy, but also high quality. You can always go to the butcher counter or butcher shop and get their italian sausage, it usually has less fillers and preservatives than the mass market tube stuff. You can go vegetarian and fry up some tofu cubes in olive oil, oregono, parsley, thyme, garlic and maybe a little panko for a crunch. You could also do some large mushroom like a portebella and score it. Then more olive oil and salt. You might be able to find decent quality frozen meatballs in the freezer section or at a local farmers market. I suppose seafood wise shrimp or clams could work too here
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So i am wanting to make some vodka sauce (my recipe is very similar to this one except it uses cavatappi instead of penne (cavatappi is easier to fork), other small adjustments to spice levels because i like it that way) but i need a good protein to pair with it.
I don’t want to do a pork cutlet (i make mine like tonkatsu) because that’s too much work. I’m thinking of grilling up a good sausage and serving it, sliced or whole, on top of or to the side of the pasta, but i live in statesia. “italian sausage” is generally low quality compared to actual sausages that are made in italian styles. Anyone got ideas? Should I pop on a linguica or uncured soppressata? Something else? I don’t really want to grind my own but i guess i could make some meatballs. Like I said, I could use some protein advice if you have any. if you’ve tried specific sausages and they really didn’t work, i’d love to hear too.
[image from iwillnoteatoysters.com]
I’ll agree with mushrooms as an option, even though that’s not really a protein.
Sausage, just get some decent sausage. The only thing that makes Gringocan “Italian” sausage “Italian” is some oregano, fennel, and maybe basil. You would want to take the sausage out of the casing anyway, so split the difference and as that to the sauce.
There’s always plain chicken, maybe cooked with pancetta chucks white wine and rosemary, but at that point you’re close to just having a pasta dish and a proper main.
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So i am wanting to make some vodka sauce (my recipe is very similar to this one except it uses cavatappi instead of penne (cavatappi is easier to fork), other small adjustments to spice levels because i like it that way) but i need a good protein to pair with it.
I don’t want to do a pork cutlet (i make mine like tonkatsu) because that’s too much work. I’m thinking of grilling up a good sausage and serving it, sliced or whole, on top of or to the side of the pasta, but i live in statesia. “italian sausage” is generally low quality compared to actual sausages that are made in italian styles. Anyone got ideas? Should I pop on a linguica or uncured soppressata? Something else? I don’t really want to grind my own but i guess i could make some meatballs. Like I said, I could use some protein advice if you have any. if you’ve tried specific sausages and they really didn’t work, i’d love to hear too.
[image from iwillnoteatoysters.com]
Buy ground pork and mix up a sausage to your tastes, no equipment beyond the basics required if you’re not stuffing it into a casing or aging it and the quality will be far better than what’s available at any grocery store I’ve ever been in.
To taste test as you’re making it, take a small pinch of it and microwave for 10 seconds or so to cook it through.
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Buy ground pork and mix up a sausage to your tastes, no equipment beyond the basics required if you’re not stuffing it into a casing or aging it and the quality will be far better than what’s available at any grocery store I’ve ever been in.
To taste test as you’re making it, take a small pinch of it and microwave for 10 seconds or so to cook it through.
It’d be more helpful if OP was responding but I’d have to imagine if they object to the quality of US sausages then they’d similarly object to US ground pork for the same reason
