Don’t be thrown by Rabbit Sausage. Trust me. And if you don’t, for Heaven’s sake, just use a different sausage. It won’t hurt my feelings. (Much.) But honestly, you should give this sausage a try. It packs so much rich flavor into the dish.
This dish was not planned, which is how I prefer to go about dinner. I froze the sausages months ago after a lazy Sunday afternoon spent at Central Market. I moved the sausage to the fridge without a thought of what to do with them the next day and this is what happened:
Gouda Pasta with Garden Fresh Basil & Tomatoes, Topped with Rabbit, Pork, and Ginger Sausage:
- Boil lightly salted water for the pasta.
- Heat a bit of butter in a large pan.
- Pick a generous amount of basil from the garden, if you’re lucky enough to have some, while things are heating up.
- Cut a hunk of gouda (I used half the block) into bite-size pieces.
- Sneak a piece of gouda to your dog.
- Throw 1 1/2-2 cups of organic pasta in the boiling water. Set the timer according to package directions. (I boiled the pasta for 8-9 minutes.)
- Put sausage in the pan with melted butter.
- Cook the sausage until nicely browned. I stuck a thermometer in the middle for good measure, because I’m new at cooking sausage.
- When the pasta is done (about the same time as the sausage), drain the water and throw the pasta in the pan with the sausage. Add more butter or the pasta will stick.
- Add a handful of garden fresh tomatoes, hand-torn basil, and gouda chunks.
- Watch the gouda melt into the pasta. Let the dish get acquainted for a few minutes.
- Serve and enjoy!
The tomatoes and gouda came from the farmer’s market and the Genovese basil was picked from my backyard while I waited for the water to boil. The Cowtown Farmer’s Market has ruined me for all other gouda. I need to do an ingredient spotlight on their gouda, aged six months.
Follow me on Twitter @krwatson and let me know if you try this dish!