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Awwwwww yeah! Pasta night! Rotini is the best shape. So fun to eat, and those little ridges are perfect for holding all that saucy goodness. Tonight’s ragu is made with braised sweet and hot sausage, sofrito of fennel, shallots, and carrots, crushed San Marzano tomatoes, fresh tomatoes from applefield, and broccoli rabe, of course! I feel like I could just eat the sauce by itself, but that might be weird so we gave you some pasta to go with it. Don’t forget to eat your greens, this arugula and shaved fennel salad has a little bit ok babke kale mixed in, and everything came from Applefield! Chef Ambo nailed the dressing this week, and I don’t even need to say anything about the garlic bread… Get in there!
For the pasta:
In a large saucepot, warm the sausage ragu over medium heat. Add a splash or two of water, and a generous portin of butter or olive oil. Once it is simmering and hot (stir to emulsify the sauce!), add your pasta, and mix everything together. Once it’s nice and warm, and the sauce has begun to tighten up, remove from the heat and plate it up! Don’t forget to sprinkle some parmesan cheese on top 🙂
For the salad:
Empty the arugula and shaved fennel into a large mixing bowl. Season lightly with salt and fresh cracked black pepper, and then drizzle the honey mustard vinaigrette around the sides of the bowl. With one hand, gently mix the leaves and fennel around the sides of the bowl, until nice and coated. Taste or seasoning, and plate up!
For the garlic bread:
All you gotta do is toast these babies up again so they get nice and crunchy soft. Use them to soak up any sauce that gets left behind!
Hope you enjoy pasta night as much as we enjoyed preparing it 🙂