A call to savor what’s good

A lot can happen in a year. And if 2020 has taught us anything, it’s to savor the good – whatever that looks like for you.

For us, it’s often food, and the traditions it creates. Which makes quite a bit of sense. When you spend your days working to advance agriculture and food for a better life, culinary delights are par for the course. And from bakers to passionate patrons of all things local – you could say being a “foodie” is practically part of the MM job description.

Enter Sausage Pappardelle. It’s a dish we’ve been eating with co-workers and clients alike for 20+ years. It transcends zip codes and office buildings. It has lasted longer than Tim’s mustache era – and that’s saying a lot.  It can be enjoyed so many different ways, but always, ALWAYS with extra sausage when Max is around. If we had an official MM dish, Sausage Pappardelle would be it. Time and again, tradition and comfort have been found in this dish. And now, from our MorganMyers family to yours, we invite you to share and savor this tradition with us.

So, add the ingredients to your shopping list, and cook along with us. Oh, and we hope 2021 is filled with many moments spent savoring what’s good.

SAUSAGE PAPPARDELLE

20 minutes / 4 servings / 12 ingredients

Ingredients

  • 1 pound pappardelle pasta (any long pasta such as a fettuccine can be substituted)
  • 4 teaspoons plus ½ cup olive oil (divided)
  • 1 ½ pounds bulk spicy Italian sausage
  • 1 pound Roma tomatoes, roughly chopped
  • Salt and pepper to taste
  • 12 fresh basil leaves, cut into strips
  • 4 teaspoons crushed red pepper
  • 4 cloves garlic, chopped
  • 1 ½ cups heavy whipping cream
  • 12 ounces freshly grated Parmesan cheese

Preparation

  1. Cook pasta in boiling water with 4 teaspoons oil until pasta is just tender. Drain and set aside.
  2. In large sauté pan, heat remaining ½ cup olive oil. Add sausage and brown on one side, breaking it up as it cooks. Turn browned sausage over and add tomatoes and pinch of garlic salt. Sauté until tomatoes are tender. Add basil and crushed red pepper and briefly sauté, allowing them to release their flavor. Add garlic, sautéing quickly to ensure that it does not brown.
  3. Add cream and a pinch of pepper, cooking until sauce boils and begins to thicken. You want the sauce to thicken to a nappe Consistency (pronounced “Nap-pae”) – when it reaches a viscosity that allows it to coat the back of a spoon and holds the shape when you swipe your finger across the spoon. Season to taste with garlic salt.
  4. Add a few rough-cut tomatoes and basil leaves.
  5. Add sauce to cooked pasta, toss with a liberal helping of Parmesan cheese (start with 6 ounces) and serve.
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