Recipe: Pasta a la Gandolfini

James Gandolfini, who passed away at a tender young age of 51 this week, was an actor who played film and TV characters that were bigger than life.

More often than not, they were the “Bad Guys”. But from all accounts I have heard, especially from those who knew him personally, Gandolfini was a kind, gentle and generous man that respected everyone who he worked with. I never met him. I wish I did.

Gandolfini will always be known for his role in playing the modern-day Italian-American New Jersey mobster Tony Soprano, a thug with a heart, a family man, and a man with considerable weaknesses and great personal demons.

He was brutal, as a Mafia Don should be, but he commanded respect and he was obviously a guy that appreciated the good things in life. Like Gandolfini.

So for Gandolfini, who like his alter-ego Tony Soprano also grew up in the Garden State, in the exact Bergen County area I lived in for 22 years, I wanted dedicate a dish to him.

This is what I came up with — a  pasta twist on the classic Italian-American sausage and peppers that is seen in summer festivals and pizza restaurants as a sandwich all over the New York and New Jersey metro area.

But like Tony Soprano, this one has a bite.

The recipe is also somewhat heart-healthy as it only uses a small amount of oil. Given the circumstances of Gandolfini’s passing, he’d probably not want you to go the same way.

This dish calls for fresh ripened tomatoes (plum, if you can get them) and fresh basil. Don’t even bother to make it unless you have these.

Pasta a la Gandolfini

Servings, 2

1/2 Box of Dried Pasta (6oz) , Whole Wheat preferred

3/4lb  fresh Italian sausage, hot or sweet. If sweet add chile pepper flakes.

1 Tbps Extra Virgin Olive Oil

1 White Onion, sliced

1 Red Bell Pepper, sliced

4 or 5 Cubanelle Peppers, sliced

1 Habanero Chile or other very hot chile pepper, fresh, julienned

4 Garlic Cloves, julienned

1 cup diced ripe tomatoes, preferably a variety from your garden

1 handful of fresh basil leaves (also from your garden)

Grated Parmigiano Cheese to taste

Freshly ground black pepper to taste

Directions:

Cook pasta of your choice in salted boiling water to al dente consistency while you prepare the condimenti.

Remove sausage from casing if using links. Brown in large non-stick pan and drain to remove excess fat. Set aside in large bowl.

Using a silicone basting brush, brush a scant amount of olive oil in the pan, saute the onions and peppers of each type individually, adding to the bowl with the sausage as soon as you get some char marks and is just barely cooked.

Add the rest of the oil to the pan, along with the sliced hot chile pepper and garlic. Stir for 30 seconds then add the tomatoes. Once again, just cook until they barely wilt. Add the reserved ingredients back to the pot.

Reserve about 1/2 cup water when you drain the pasta. Add the pasta and the water to the pan and toss to combine with other ingredients.

Remove from heat, add the basil, black pepper & cheese.  Toss and serve.

Gumbo Z’herbes for Superbowl Sins

In celebration of this year’s Superbowl, we sinned. As did probably everyone else, including the entire city of New Orleans — which deservedly should celebrate their victory with all of their wonderful food and drink.

But some of you, like myself, are probably feeling like you overdid it. Like you need to cleanse your body. Like you want to eat something that is wholesome and not bad for you.

You may be thinking “I should do an herbal cleanse or do a high calonic and go on a three week juice diet”. No, heavens no. Don’t do that.

The Creole and Cajun people of Louisiana developed a cure for sinning many years ago, and it’s much more pleasant than a high calonic. It’s called Gumbo Z’herbes.

Big ol’ bowl of Gumbo Z’herbes, served with Brown Rice, Louisiana Hot Sauce and File Powder.

Click on the “Read the rest of this entry” link below for more.

Turkey Burger Redux (UPDATED)

The last time we visited Turkey Burgers here on OTB, it was nearly a year ago. And while I think the rules of bold seasoning still apply — I’ve personally gone from turkey burger as occasional curiosity to turkey burger as virtual necessity. Turkey burgers and ground turkey meat in general has become a staple in our household now that we have gone down the healthy lifestyle route. And why shouldn’t it? It’s a very malleable protein, which is great at absorbing flavors, be it used in a burger, sausage, kebab, chili or even stir-fry dishes. And it shouldn’t surprise you that in future cooking posts, you’re going to see this ingredient creep up a lot.

This last weekend we got particularly burger crazy, as we wanted something easy to cook because we were all burned out travelling to Connecticut and bringing back our new dog, Kona, from the folks at Flora’s Pet Project. And it didn’t help at all that we were all couch potatoed when we got back and watched dietician-chef Ellie Krieger on Food Network cook up some particularly tasty looking DIY Diner Food.

Our first Turkey Burger was a bit of a cheat, as it involved the use of pre-made frozen burgers from COSTCO. All hail the mighty Kirkland! But we amped up this burger with our Giant Mushroom Chili that we made for the Superbowl along with a small amount of melted cheddar cheese, served on a whole grain burger bun. But it was a quick and easy lunch, and really satisfied that Chili Burger craving. Hell, the last time I had a real chili burger was back in August at The Varsity in Atlanta. This one was just as good, and nowhere near as bad for you. Next time I’m going to use use fresh ground turkey meat instead of COSTCO pucks.

But wait! There’s more burgers in store. Click on the “Read the rest of this entry” link below for more.