Fettuccine with Sausage Puttanesca Sauce

I love spaghetti; I mean who doesn't?  This puttanesca sauce with the sweetness from the sausage, saltiness from the olives and capers, and spiciness from the wine, feels like a grown-up spaghetti.  We made this three times in the last two months just to be sure, but it's pretty tasty!

 {Fettuccine with Sausage Puttanesca Sauce}

 {The sauce only takes about 30 minutes to make which means easy weeknight meal!}

 {View before I took a bite}

Fettuccine with Sausage Puttanesca Sauce
from Carrie's Experimental Kitchen

Makes 4 servings

2 tablespoons olive oil
5 links Italian sweet sausage, casings removed
1/2 medium onion (local), chopped
2 cloves garlic (local), minced
1-15 oz can fire roasted tomatoes
1-6 oz can kalamata olives (drain weight should be 6 oz)
2 tablespoons capers
1/2 cup dry red wine
1/2 cup chicken broth
6 oz tomato paste
1/4 teaspoon chili flakes
Cooked pasta

1. In a large saute pan, heat oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
2. Add in the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent.
3. Then add the wine, chicken broth, tomato paste and chili flakes. 
4. Simmer on low for 10-15 minutes.
5. Serve sauce over hot pasta.

Please don's put Parmesan cheese on this, unless you are serving this to children because that will ruin the taste and really make it taste similar to spaghetti.  Because this is not spaghetti so don't confuse your dinner companions. 

PS--This would definitely be on my dinner party list because the sauce can be made a head of time and reheated (we've tested this!).

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Bulgogi (Korean BBQ)

When The Hubby asked to go and get some Korean BBQ and kimchi stew, I about had a heart attack!  As soon as I recovered, I grabbed the keys, and we headed to a local Korean restaurant.  After The Hubby declared that they were both delicious and that I should try to make them for the blog, I told him that I had already made Bulgogi for him before (very early in our relationship), and he didn't like it.

After my mom came back from visiting my dad while he was stationed in Korea, she would make this at least once a month because it was easy and delicious.  I won't lie when I said I missed it, but now that The Hubby likes it, we will be eating it more!  (I am attempting to make Kimchi as you read this so cross your fingers!)

 {Bulgogi (Korean BBQ)}

 {Marinating the beef}

 {Cook the marinade to reduce it and kill bacteria from the raw meat}

 {Pour the BBQ sauce over the meat, veggies, and rice for extra flavor!}

Bulgogi (Korean BBQ)

Serves 6-8

2 pounds beef steaks, about 1 inch thick
1 onion (local), thinly sliced
1/2 cup soy sauce
4 tablespoons brown sugar
4 tablespoons sesame seed oil
1/2 teaspoon black pepper
4 cloves garlic (local), minced
Steamed vegetables and cooked rice

1. Mix beef and onions together in a dish suited for marinating.
2. Mix remaining ingredients, except vegetables and rice, until combined.
3. Pour marinade over beef and onions; allow ti sit for 24 hours.
4. Reserve marinade.
5. Preheat grill to high; grill until steaks reach desired doneness.  You want edges really crisped and blackened.
6. Meanwhile, heat reserved marinade in a pan until a rolling boil is reached for 10 minutes (to kill bacteria).
7. Sliced steaks into bite-sized pieces.
8. Serve BBQ over rice and steamed vegetables with sauce on the side.

I'm really upset that I didn't have chopsticks for these pictures!  When my mom and I made our quarterly trip to the Asian market, I picked up a permanent set because I love eating with chopsticks.  The Hubby needs some practice though!

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Food for Thought

How do you reset and rejuvenate?

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What's in Season | September

One of the new series that I wanted to start doing was a look at what's in season by month.  I know that I am always asking and looking for what's in season in Kentucky so this can help you when you shop at your local farmer's markets!

{Lexington Farmer's Market in Cheapside Park}

This list is not inclusive, and every year is different.  I would talk to farmers to see when these items will be ready if you are looking for specific items.  However, the following produce should be available from Kentucky farmers in September:

Apples
Beans (until mid-September)
Beets
Blackberries
Brussel Sprouts
Cantaloupe (until mid-September)
Sweet Corn
Cucumbers (although I had a hard time finding any because farmers said they dried up in this heat)
Eggplant
Grapes
Greens
Kohlrabi
Lettuce
Okra (until mid-September)
Onions (white)
Pawpaws (if you've never had one--try it!  Pawpaws are native to KY)
Peas
Peppers
Plums (until mid-September)
Potatoes
Pumpkins (will start late September, and I CANNOT WAIT!)
Radishes (late September)
Raspberries
Sorghum
Squash (summer and winter)
Tomatoes
Turnips (late September)
Watermelon

I've already been eating local apples, and let me tell you, The Hubby and I are hooked!  I get a different type every time, and he always says, can you get those green ones again?  (Which green ones?!)  I always grab peppers, onions, and tomatoes.  I haven't seen Brussel sprouts, berries, plums, or pawpaws around the market, but the squashes are definitely coming in! 

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