Gorgonzola Alfredo w/ Vidalia Onion & Italian Sausage

My husband and I recently stayed in Cincinnati, Ohio for his sister's wedding. We visited the Findlay Public Market downtown where on occasion I had the good fortune to accompany my Italian grandfather while he shopped for the best ingredients for Gram to prepare her signature meals.  I remember how each merchant greeted him. He was a regular! So we gathered sausages from Kroeger & Sons Meats, fresh pasta, bread, cheese, & produce! Then Sunday evening we settled into our VRBO, listened to Thelonious Monk, sipped our Cabernet Sauvignon and cooked! My husband said, Gram would be proud!

We hope you too will enjoy this twist on Fettuccini Alfredo.

Ingredients

Hot Italian Sausage

Vidalia Onion Sausage

Pesto Butter

Half 'n Half/Light Cream

Gorgonzola Cheese

Black Pepper Fettuccini , fresh pasta

Fresh Mushrooms

Fresh Asparagus/Greens of choice

Fresh Basil

Fresh Cracked Black Pepper & Himalayan Sea Salt

Boil water for pasta, cover & simmer. After the sauce and sides are cooked, return the water to a low boil & cook fresh pasta till al dente. Gram never put the pasta in the pot till everyone was seated at the table;-)

The asparagus can be par boiled in the waiting pasta water, in a smaller pot of its own, or microwave. Toss with melted pesto butter, salt & pepper. OR toss with olive oil, salt & pepper and roast under a broiler for 5 minutes. 

Remove skins from sausages and discard. Break meat into skillet with melted pesto butter. Cook med-high tossing frequently till done.

Saute mushrooms in pesto butter, salt & pepper.

Melt 4 Tablespoons butter (low). On med-low heat add gorgonzola cheese stirring occasionally to begin to soften, then add half 'n half/cream. Continue to stir until sauce is smooth. Salt to taste.

Once pasta is cooked toss with sauce and bring all your ingredients together as desired!

VOILA!

HEARTY WINTER SOUP

Truth be told I made this soup last February;-) The best part was that it was made with leftover veggies in the fridge. It is truly amazing what the home chef can create with "what's in the fridge." I had some homemade chicken stock, purple cabbage, cilantro. A little seasoning with salt & pepper and added noodles! Be embraced by the warmth and love that only homemade soup can impart!

What's in your fridge?

Simple Homemade Chicken Stock

Whole Chicken 3-5 lbs 

onions

carrots

celery

bay leaves

black peppercorns

apple cider vinegar
parsley

Homemade stock is quite simple for the amazing rich yield! Add 4 quarts of water to  your stock pot. Add 2 Tblsp of vinegar to the pot to help obtain nutrients from the bones. Then add chicken pieces. I remove the breasts, thighs & legs and use them for other meals during the week. Cut the remaining parts (wings, backbone, breast bone) into manageable sizes for your pot. Meanwhile chop carrot and celery, quarter the onion, add to the pot. I like the addition of peppercorns and a bay leaf. Bring to a boil on the stove, cover, and simmer for six hours. The stock can also be made in the crockpot overnight if its preferable. I start mine on high for an hour-and-a-half then turn to low for as many hours remain till morning when I can finish. This stock is HOT so I add my parsley when I turn the stove/crock off, allowing it to give its nutrients to the stock for a good twenty minutes. Then it's time to scoop out the bones and veggies, strain. Put some in the fridge and some in the freezer! ENJOY!

NOTE: If it's a smaller chicken I will usually add the legs and thighs so that I have some chicken meat for the soup.