The title clues you in to what's been going on in my kitchen this week. Let me back up and say last week, in the span of one week, I threw 3 different parties. I've been pooped out. That's a lot of work! I knew this week would be easier, but I did bring two meals to two different friends. One moved and one had a baby. I really do enjoy cooking for people, especially when it's needed, like after a birth or a move. It's always fun making dinner and having friends over, but there's something more sacrificial when you do it in advance and bring it to their doorstep. It gives me a chance to pray for the people that will be eating it, asking God to make the food a blessing to them.
So, for my friend that moved, I made her my sneaky chicken fingers with green beans, creamed potatoes, cornbread, creamed corn, and a peach cobbler. Typical southern meal, and I knew that this particular family would like it.
But, what I made for my friend with the new baby is the recipe I'm about to give you. It's amazing! I whipped it up in the late morning and It was SO hard not to eat it all right then and there.
I got the recipe from my friend, Judith, who got it from our friend Deborah, who got it from the AJC (I think) who got it from a restaurant. So...it's been in a lot of hands. I made extra so we'd have enough to feed my family tonight as well. I will warn you, though, it's not one for dieters! It's high in fat, but trust me, there will be a party going on in your mouth! I've made my own tweaks to it and this is what it is. I call it:
Sausage and Granny Smith Apple Penne
1 pound sweet Italian sausage
2-3 chopped shallots
2 Granny Smith Apples, cored, peeled and chunked (or diced)
1/4 cup White Wine
3 cups heavy cream (or may use 2 cups cream and 1 cup light cream or half and half)
1 pound cooked penne pasta
grated nutmeg (around 1/4 to 1/2 tsp)
pinch of cinnamon
Parmigiano or reggiano cheese, grated
Remove any casings on the sausage and brown it well in a large pan. Once browned, drain and remove sausage from pan and onto a plate lined with paper towels. Saute shallots and apples in the pan. You may add a couple of tablespoons of butter for flavor at this point. Once they are softened, add the wine to deglaze the pan. Then add the cream. Return sausage to pan and simmer until reduced by 1/2 or 1/3. Toss with cooked pasta, grated nutmeg, pinch of cinnamon, torn fresh basil leaves and grated cheeses.
Like I said, it's amazing. Fattening, but amazing. It would be a great meal to have on Christmas Eve. Or June 5th. Or any day of the year for that matter.