Cooking with Susie Q – Week of August 8, 2018
We have had a remarkable summer and school will be starting up again before we know it. I heard from Mac in Bridgewater and he sent in one of his favorite pasta dishes. Thanks Mac! I also heard from Amy in Lincoln, she shared a recipe with us as well. Thank you Amy!
Mac’s Secret Pasta Dish
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Amy’s Green Tomato Raspberry Jam
4 cups shredded green tomatoes (use the shredder blade on your food
processor or the large side on your grater)
4 cups white sugar
1 (6 ounce) package raspberry flavored Jell-O mix
Directions: Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
Spoon into 4 pint sized, hot, sterilized jars and seal; or, pour into freezer containers and freeze.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at firstname.lastname@example.org or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.