Hello again. I was in San Francisco for a few days, thus my absence, and holy crap do I ever want to go there for like 6 months and just eat EVERYTHING. I couldn’t move there – couldn’t afford it – but I want to eat much more there than I did, because considering I can’t eat the day before I fly and I can’t eat before noon, I only had time for 3 meals. Do you know what I had when I was there, with some folks from our San Francisco office? You probably do, because I pretty much haven’t stopped talking about it since, but just in case you’re not one of the people I told, I had a sushi burrito. Reflect for a moment on the fact that these exist. Then run out to your nearest… um, online ticket vendor? Nobody uses travel agents anymore… anyway, look, my point is that if you don’t already live there, you need to go. Go hungry.
Then I got home, half-starved as usual since it had been 42 hours or so (although I ate a chocolate-chip cookie the size of a sandwich on the bus home), and Matt had made pork chops with a white wine reduction and they were delicious and he’s my favourite person in the world – he isn’t the guy who makes reductions of this and that, and he doesn’t like wine in the first place, but he did this because I’d be coming home hungry. And so now I had this nearly full bottle of white wine to do something with. I don’t really drink white wine – I mean, I don’t not drink it, but I never make a point out of it, really – so I was looking through my recipe text files to try and use it up. I lit upon this recipe, which I changed a bit but not a lot. I would have halved it, this makes TONS, but just like the cheeseburger soup situation, I had a brick of frozen sausage from the same recipe that left me with the brick of ground beef. So the story was going to be the same with regard to being able to halve it. Also the can of tomatoes. I mean I could have just gotten a fresh tomato instead, to use less, but it’s winter and they’d be grim. And, alas, the other change I had to make was to do with the pappardelle. I wish I could’ve found some. I love me some big wide noodles, but it seems like the only way to get some here is either to make my own, which I haven’t yet tried, or maybe to go to Dave’s. Since I didn’t have time to go to Somerville, I just got fettucine.
Fettucine with Sausage, Tomato, and White Wine
2 tbsp butter – or less, really, I don’t think this needed 2 whole tablespoons, but I did it anyway
1 onion, diced
1/2 lb hot Italian sausage, either removed from its casing and broken up, or use the convenient casingless kind
14-oz can whole tomatoes
1/4 cup white wine
1 lb fettucine
1 tbsp balsamic vinegar
1/2 tbsp dried parsley, or 1 tbsp fresh
salt and pepper
Melt the butter in a large pan over medium heat.
Throw in the onion and sausage and cook for 10 minutes, turning the sausage to brown it on all sides.
Add the tomatoes into the pan, smashing them up with your wooden spoon.
Salt and pepper to taste.
Cook, stirring occasionally, for another 10 minutes.
At some point, cook the pasta according to package directions in a separate large pot.
Stir the white wine into the sauce mixture and cook for 2 more minutes.
Add the balsamic vinegar and parsley and turn off the heat.
Your pasta should be ready by now. You can either drain it and then add it to the sauce, or do like I did (because the big cast-iron pot I cooked it in was too hot to pick up and carry over to the sink to drain) and just scoop up the pasta with a pasta spoon and plop it into the sauce. If some pasta water gets in there too, grand.
Toss the pasta through the sauce until everything’s nicely mixed.
Serve with parmesan.
I don’t usually go on and on about my life here. That was weird. I’m… sorry?