Brokey. Pasta Sausage Napa Valley Recipe.

Do you have a blender? Or a food processor?
Or a sharp, sharp knife?

Any one of these three will do the trick.

We call this Pasta Sausage Napa Valley Style because we ate a different kind of pasta and sausage dish when we lived in Oakland. 
(Great story, Helen Jane, do tell me another one.)

Anyway, it’s good enough to share with guests.
And it doesn’t cost very much at all.

Pasta Sausage Napa Valley Style

Ingredients
3 green onions, chopped roughly
1/2 bunch parsley
2 cloves garlic
1/4 cup toasted pine nuts
1 cup grated parmesan
1/2 cup extra virgin olive oil
4 links of Italian sausage, removed from their sausage casings
1 lb fettuccine

Directions
Put a large pot of water on to boil.

Heat up a large sauté pan over medium high heat and crumble the sausage into the pan. Brown the sausage. Remove the sausage from the pan and drain on paper towels.

Place the onions, parsley, garlic, pine nuts and parmesan cheese in the food processor/blender. Drizzle the olive oil into the food processor while running until it makes a pesto-like paste.

If the water’s boiling, add 2 T salt and the fettuccine to the pan.
Cook per package instructions.
Drain pasta.

With the heat on low, add the pasta back to the large pot, add the sausage and using a rubber spatula, scrape the green onion/parsley pesto mixture out of the food processor.

Toss, toss, toss until all is blended.

I like to serve this with buttered garlic bread (or um, garlic rubbed on a piece of toast) and a basic green salad. Cheap, tasty, guestworthy — it’s brilliant.

Tags: cheap pasta recipe, green onion pesto, pasta sausage napa valley

Follow along by subscribing to comments RSS 2.0 . Comment, or trackback, yo.