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Started By
Message
re: How do you make your Sunday gravy?
Posted on 8/8/24 at 8:43 pm to CrawfishElvis
Posted on 8/8/24 at 8:43 pm to CrawfishElvis
I have started making a bit of a spicy vodka sauce, using rigatoni pasta and Italian sausage. Could use suggestions / advice.
Cook down a chopped yellow onion in oil, add good amount of chopped garlic, add red pepper flakes, good amount of tomato paste (fry till changes color), add in bit of pasta water, cup and half to 2 cups of vodka (flambe) and cook down a bit, cup of cream, add chopped basil and parm reggiano, salt and pepper, add pasta water. Let simmer for about 15-20 min.
Add in Italian sausage. Add in rigatoni noodles.
Serve with parm reggiano.
Cook down a chopped yellow onion in oil, add good amount of chopped garlic, add red pepper flakes, good amount of tomato paste (fry till changes color), add in bit of pasta water, cup and half to 2 cups of vodka (flambe) and cook down a bit, cup of cream, add chopped basil and parm reggiano, salt and pepper, add pasta water. Let simmer for about 15-20 min.
Add in Italian sausage. Add in rigatoni noodles.
Serve with parm reggiano.
1
Posted on 8/9/24 at 2:04 pm to tigerforever7
Gotta scratch an itch due to this thread.
Got my gravy going now for dinner tomorrow.
Ox tails, beef short ribs, pork country style ribs, meatballs (homemade) and Italian sausage(Johnsonville).
Gonna serve over rigatoni with whipped ricotta (with basil and lemon) as a topper.
Got my gravy going now for dinner tomorrow.
Ox tails, beef short ribs, pork country style ribs, meatballs (homemade) and Italian sausage(Johnsonville).
Gonna serve over rigatoni with whipped ricotta (with basil and lemon) as a topper.
Posted on 8/9/24 at 2:32 pm to Chipand2Putts
there is zero chance that won’t be incredible
Posted on 8/9/24 at 2:54 pm to Chipand2Putts
You were doing great until you got on the Johnsonville Italian sausage
Posted on 8/9/24 at 2:58 pm to cuyahoga tiger
quote:
until you got on the Johnsonville Italian sausage
It’s not ideal, I admit. But that’s what was available to me.
There’s so many big flavors in the dish, though. I dare say the national brand sausage won’t ruin it.
Posted on 8/9/24 at 3:22 pm to cuyahoga tiger
nothing wrong with the J’ville, they make quality products. Matter of fact I prefer their Italian sausage for sausage and peppers sandwiches
I do use homemade (there’s a butcher in my family) for the gravy
I do use homemade (there’s a butcher in my family) for the gravy
Posted on 8/9/24 at 3:32 pm to cgrand
quote:
nothing wrong with the J’ville, they make quality products. Matter of fact I prefer their Italian sausage for sausage and peppers sandwiches
I do use homemade (there’s a butcher in my family) for the gravy
I use quite often for sandwiches and other things. Occasionally, I can find homemade Italian sausage when a local Italian makes it, but Johnsonville is fine.
Posted on 8/9/24 at 5:20 pm to cgrand
C'mon Cgrand....lots of good fresh italian sausage in Tangi parish.....Johnsville, no thanks
Posted on 8/9/24 at 7:10 pm to cuyahoga tiger
I have access to the best homemade Sicilian Italian sausage you or I will ever eat. That doesn’t make johnsonville a bad product.
and I bet that gravy he made with it is outstanding
and I bet that gravy he made with it is outstanding
Posted on 8/9/24 at 8:24 pm to cgrand
“and I bet that gravy he made with it is outstanding”
Much obliged
Much obliged
This post was edited on 8/9/24 at 8:25 pm
Posted on 8/10/24 at 1:05 pm to CrawfishElvis
Trying this out now, started at about 8 am this morning. Using deer neck, chuck roast, ground venison meatballs, and some wild pork sausage I made a few weeks ago. It's smelling great right now. Threw a cucuzza I'd just picked in as well.
This post was edited on 8/10/24 at 1:17 pm
Posted on 8/10/24 at 7:28 pm to Loup
Just had dinner.
Nearing coma level.
Gravy over rigatoni with whipped ricotta (with lemon and basil).
It was so good. So much flavor, and it wasn’t just one note. I could taste the beef and the pork.
Nearing coma level.
Gravy over rigatoni with whipped ricotta (with lemon and basil).
It was so good. So much flavor, and it wasn’t just one note. I could taste the beef and the pork.
Posted on 8/11/24 at 8:54 am to Dire Wolf
quote:
toss some neck bones or short ribs if you are bougie.
You’ve earned your downvote.
Posted on 8/11/24 at 11:03 am to Chipand2Putts
Dang, Chip, that’s a combination. Sounds delicious.
Posted on 8/11/24 at 1:02 pm to Chipand2Putts
I hope you skim the fat off that sauce baw
Posted on 8/18/24 at 3:55 am to CrawfishElvis
Cento isn't bad. Hint of sugar and basil make the difference.
Posted on 8/18/24 at 5:09 pm to ChestRockwell
quote:
Cento isn't bad. Hint of sugar and basil make the difference.
Agree. And I like to add a chunk of butter and a little olive oil at the end, stir and turn off the heat.
Posted on 8/18/24 at 5:12 pm to Professor Dawghair
quote:stand by for sacrilege…
Cento
cento is good but also twice the price.
my mother is 2nd generation Sicilian American and she uses hunts. So that’s what I use.
americas test kitchen also did a test of canned whole tomatoes and whatayaknow…hunts won
Posted on 8/19/24 at 8:11 am to cgrand
Did this for the first time yesterday. Meats were homemade meatballs, spicy and mild italian sausage, beef short ribs, and some pork loin chops. Besides that, pretty basic ingredient list: san marzano tomatoes, tomato paste, red wine, onion, garlic, celery, carrots, basil, parsley, red pepper. Came out fantastic. Will probably cut out the loin chops next time and either add more beef short ribs or country style pork ribs
This post was edited on 8/19/24 at 8:12 am
Posted on 8/19/24 at 9:40 am to NfamousPanda
I did the same sans the pork chops. Jesus mercy was it good. Cooking time was about 6 hours. I put 8 beef short ribs in it. What a great dish. I had a hard time finding fresh basil. Didn't have any in Zachary and Whole foods didn't have it either. Finally found at Bocage market.
This post was edited on 8/19/24 at 9:41 am
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