Menu for Aug. 16 - Aug 22 Farm House Kitchen and Sausage Corn Pasta
This weeks Menu is made better with a shipment from Tuckaway Tavern
and Fresh sweet corn from Harris Farm
Monday: Flat Breads in the pizza oven and Grilled Chicken Wings
Tuckaway wings: mild Italian marinade with garlic, onion, paprika, lemon oil + other assorted seasonings? 🔥
Tuesday: Beef Taco Bowls and stuffed grilled Jalapeño
Wednesday: Corn and Sausage Pasta
Thursday: Tuckaway Tips and Sliced Harris Farm Tomatoes
Firecracker Marinated Tips :The Firecracker marinade is a sweet Asian chili with pineapple juice and red pepper flakes!!
Friday: Grilled Salmon and zucchini
Saturday: Bacon Cheese Burgers
Sunday: Chardonnay Wine Pairing Collection
Sopressata salami -Smoked salmon- Rogue Creamery cheese-Artichoke lemon pesto-Three-seed crackers-Dried Turkish apricots-Roasted Pecans-Clover honey-Home Made Crusty Bread
2019 Oaked Chardonnay, this counts as a meal correct?
The Sausage and Corn Pasta Recipe
12oz. rigatoni, spaghetti, or any pasta you have on hand
1/4cup extra-virgin olive oil
1lb. sweet Italian sausage, casings removed
6garlic cloves, thinly sliced
2sprigs basil, plus 1 cup leaves for serving
2tsp. Aleppo-style pepper or other mild red pepper flakes
4cups fresh corn kernels (from about 2 ears)
2Tbsp. unsalted butter, cut into pieces
2oz. Parmesan, coarsely grated, plus more for serving
Freshly ground black pepper
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking liquid.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
Reduce heat to medium and cook garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes. Add basil sprigs and Aleppo-style pepper; cook, stirring, until basil is wilted, about 1 minute.
Add corn and ½ cup water to pot and cook, stirring often, until corn is mostly tender, about 3 minutes. Stir in pasta and 1 cup pasta cooking liquid. Then add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
Add 2 oz. Parmesan in several additions, stirring after each addition until sauce is smooth. Return sausage to pot and cook, adding a splash or two more of cooking liquid if needed to loosen sauce, until flavors meld, about 1 minute. Taste and season with salt and pepper.
Divide pasta among shallow bowls; top with basil leaves and more Parmesan.