Gemelli with Grilled Sausage and Scamorza
This was probably the best pasta that I’ve made from leftover grilled sausages, all born out of a happy accident. With my daughter’s bedtime taking longer than normal, the onions and sausage that I had left to slowly simmer, caramelized instead, a delicious mistake. I guess with other pastas, I had figured that the sausages were already cooked so they only needed to be heated through. So wrong I was, the caramelization brought out a whole new flavor and was delicious. Tossed with fresh spinach and smokey mozzarella which was also cooked on the grilled, this isn’t the most summery dish, but wonderful none the less.
Gemelli with Grilled Sausage & Scamorza
- 1 onion, chopped
- 1 grilled sausage, chopped into small pieces
- a few ounces of grilled smoked mozzarella, chopped into small pieces
- 3 tbsp extra virgin olive oil
- 1/2 cup of white wine
- 1 cup fresh spinach, packed
- 1/2 lb of short pasta like gemelli
- grated parmigiano reggiano
Fill a large pot with water for the pasta. Bring to a boil over high heat.
Heat oil in a wide saucepan over medium-high heat and add the onion. When the onion becomes transparent, add the chopped sausage. Add the white wine and bring to a simmer. Lower the heat to a very low setting and allow the onions and the sausage to start to caramelize, this should take about 15 to 20 minutes, though you should check it to make sure it doesn’t burn.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is perfectly al dente, drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan, add the spinach and and the smoked mozzarella and toss until the spinach has wilted. Serve immediately with grated parmigiano reggiano.