Pasta With Sausage and Neighbors

Pasta With Sausage and Neighbors

Since the Great Lisle Flood of 2013, I've been hosting a lot of big dinners with neighbors, some of whom are now housemates. I'm starting to enjoy cooking for a crowd again. It brings back memories of the 'old' neighborhood.

Back when I lived in Naperville, my house seemed to be the gathering place for the whole neighborhood. It was these frequent gatherings that evolved into Wednesday night dinners, where every Wednesday for over eight years, I hosted a large dinner. It got to the point that neighbors would gather every Wednesday, every Friday and, unexpectedly, on other nights. 

It did get out of hand at times. In fact, I recall one Saturday morning when my neighbor across the street approached me and said, “Bob mentioned that we all gathering for dinner at your house tonight.” I responded “Oh really, this is the first I’ve heard of it.” Next she asked “What can I bring?” I looked at her with a bemused look and responded, “How the hell should I know, go ask Bob!”

I guess I have a tendency to attract neighbors.

We ended up with about thirteen people over for dinner that night. As I recall, this was one of the pastas I served them. It goes together quickly and I kind of like it.

6 cloves garlic - sliced thin

1 onion - chopped 1/4 cup olive oil

1-1/2 lbs. hot Italian sausage

        cut into half inch sections

1-1/2 cups dry red wine

1 tsp. crushed red pepper
1 tsp. white pepper
1 can San Marzano tomatoes - 28 oz.
3 tbs. fresh thyme (or 1 tsp. dry) 

1-1/2 cups pecorino romano - grated 

1/2 cup fresh chopped parsley
1 can cannellini beans - 15 oz.
1 lb. rigatoni

Preparation

Heat a large skillet, add the olive oil, onions and garlic. Sauté gently for 2 minutes. Add the sausage and red pepper flakes. Go ahead, add some more crushed red pepper, itʼs the right thing to do. Stir until the sausage looses its pink color and starts to brown.

Add the red wine and simmer until it is reduced by about half. Add the tomatoes, the thyme and the white pepper. Break up the tomatoes and simmer very gently for about 20 minutes, stirring often. Add the chopped parsley and the cannellini beans. Simmer for about five minutes. 

Toss with the rigatoni, cooked al dente, and the grated cheese. If you want, hit it with a little Tabasco too. It canʼt hurt, right? Serve immediately.

Serving

Serve this with plenty of steamed broccoli, warm fresh-baked bread, a crisp tossed salad and a fine Chianti. A bowl of chicken soup wouldn’t hurt either.