This pasta from Norcia, in the Umbria region of Italy, is made with a crumbled fresh sausage which is traditionally made without fennel and seasoned with garlic and white wine.
Continue reading “Pasta alla Norcina: Authentic Creamy Sausage Pasta from Umbria”
This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.
While this isn’t a recipe tied to one specific village or city, it reflects the rustic cooking traditions of central Italy, particularly around Rome.
Continue reading “Rigatoni with Tomato Sauce and Sausage”
This sauce is packed with flavor. The roasted peppers complement the Italian sausage well. I like to use a mix of peppers, but I find that green bell peppers are too bitter, so I omit them.
Continue reading “Italian Sausage and Roasted Pepper Sauce”
This is a dish that is a staple throughout the low country region of South Carolina, Savannah Red Rice. I have had many different variations but this one is my personal favorite. If you want it to be a bit milder, you can leave out the cayenne pepper. It’s easy to make and can be served as a main or a side dish.
Continue reading “Savannah Red Rice with Smoked Sausage”
When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.
Continue reading “Creole Jambalaya Recipe with Chicken and Sausage”