Saint Ignatius and the Jesuits

Today we celebrate the Memorial of Saint Ignatius of Loyola, Priest and founder of the Jesuits. Saint Ignatius was not a saint I was familiar with, so I went in search of information.

Ignatius of Loyola was a Spanish Basque Catholic priest and theologian. Together with six companions, he founded the religious order of the Society of Jesus, or Jesuits. Soon after the Vatican allowed the Jesuits to expand their ministry to the rest of Europe and the colonies.

While Jesuits are a religious order within the Catholic Church, Jesuits have developed the reputation for being more liberal in their thoughts and teachings. Jesuits are known for their academics, studies and theology. Jesuits were often set apart from the main body of the Church for their advocacies and political believes. Until recent times, the Catholic Church was viewed as socially conservative. Compared to other Catholic institutions, the Jesuits are progressives, with a tendency for liberal, mainstream secular thought. This can be seen in the direction of many conferences since the election of Jorge Mario Bergoglio of Argentina to the papacy. Pope Francis is a Jesuit. He is the first Jesuit ever to be named Pope. Perhaps it is his Jesuit thinking that has stirred up so much strive and controversy within the Church. There is a visible riff between Roman and Latin rites or traditionalist. Much of the Vatican’s focus of late has been toward inclusion, which is actually marginalizing those who cling to pre 1962 traditions. We have yet to see how it will all shake out.

I will be honest, I didn’t know much about the Jesuits, except that I’ve often hear people say of a particular author or speaker “He’s a Jesuit, but please don’t hold that against him.” I’ve never understood what that meant until now. Now I get it. I’m glad that today is the Feast Day of Saint Ignatius. I’ve learned something. I don’t know what to do with that information, but I do like learning.

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For today’s recipe share, I thought something simple would be fitting. Enjoy!

Penne Pasta in Basil Butter
1/2 large Yellow Onion
4 Garlic Cloves
3 tablespoons chiffonade Basil
2 cups Penne Pasta
1 tablespoon Salt
1 lb Hot Italian Sausage
1/2 cup Butter
Fresh Black Pepper to taste
2 tablespoons Olive Oil
1/2 cup Parmigiano Reggiano

Peel onion, slice into thin slivers, set aside. Peel and finely mince garlic. Stack basil leaves, roll tightly like a cigar, slice into ribbons. Reserve until ready to use.

Bring a large pot of water to a boil over high heat. Add the pasta and salt, return to a full boil. Cook pasta, stirring occasionally, until al dente, about 12 minutes. Drain well, return past to cooking pot and hold off heat.

While the pasta cooks, brown the sausage in a large skillet over medium-high heat. Break sausage into smaller pieces as it browns. Cook for about 7 minutes or so. Add the onion slivers and continue to cook until onions have turned a golden brown around the edges, about 5 minutes longer. Drain excess oil from the skillet. Cut butter into cubes, melt into the meat.

Add garlic, cook until fragrant, about 30 seconds longer. Season with black pepper.

Transfer sausage mixture to the pasta pan. Stir to blend. Add in olive oil and a little Parmigiano Reggiano, toss to coat. Season with more fresh black pepper.

Transfer to a large serving bowl. Top with ribboned basil, pass grated cheese tableside. Delicious with garlic bread and a simple toss salad.

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 I call you my friends, says the Lord,
for I have made known to you all that the Father has told me.