Flying Off to Italy

If only at our supper table. It’s been a while since we talked about traveling the world via the dinner table. My thoughts tend to float to Italy during December. Ghee, I wonder why.

Once upon a time Kiddo had a plan for the two of us. And he even agreed that his Mepa (Hubby) could tag along. He wanted to go to Italy for an indefinate amount of time and eat our way through the entire country. Wouldn’t that be yummy? He got the idea when we were home-schooling during breaks from public school. Rather than let him veg, we “traveled” the world. Kiddo and I would go to the library, pick a country to “visit” and then do the research. We read everything from travel guides to the history, customs and traditions. Then at the end of our “study” we transformed our dining room to look like whatever country we had just studied, and prepare a meal together. It was so much fun. He liked Japan for the culture, but Italy for the food.

God blessed us all with an imagination and the spirit to learn. I believe the more we study the world around us, the more we realize all the things we have in common rather than our differences. A mother’s love is a mother’s love no matter the country. A child’s joy is a child’s joy no matter the language. One of the things that Saint John Paul II talked about often was that we needed to find the common ground within faiths and begin building the bridges from there, joining all God’s children together. Wouldn’t that be wonderful?

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Before we head off into the kitchen, I want to talk pastas for a moment. This recipe calls for Radiatori Pasta. Radiatori are a small, squat pasta that some say resembles an old-time radiator. This pasta is believed to have been invented sometime between the First and Second World War. While I could not find the pasta in any of my local grocery stores, Amazon does ship. Thank goodness, because the Radiatori Pasta made this dish. Their shape works well with a thicker sauce, the Alfredo cradled between the dips and curls of the pasta. While a Rotelle or Fusilli pasta might work, it does not compare. My guys raved about this dish, and I owe it all to the shape of the pasta.

Italian Sausage Radiatori Alfredo
1 Red Bell Pepper
1/2 Yellow Onion
8 White Mushrooms
2 Garlic Cloves
16 oz Mild Italian Sausage Links
Italian Infused Olive Oil as needed
1-1/2 teaspoons Italian Seasoning
1/4 cup Italian Parsley
1/2 Lemon, juiced
1 (15 oz) jar Creamy Alfredo Sauce
1 (15 oz) jar Roasted Garlic Alfredo Sauce
16 oz Radiatori Pasta

Stem, core and dice the bell pepper. Peel and dice the onion. Clean and slice the mushrooms. Mince garlic. Set aside.

Sear sausage in a large stockpot, then remove and set aside.

Add olive oil to pot and sauté bell pepper, onion, mushrooms, garlic, and Italian seasoning for about 6 minutes. Slice sausage into rounds, return to pot, and cook 6 minutes, until cooked through.

While the sausage simmers with the vegetables, snip parsley and cut the lemon in half. Reserve half for another purpose or to garnish the platter.

Pour both sauces into pot, then add parsley and the juice of half a lemon. Reduce heat to low and simmer 20 minutes, stirring occasionally.

In a separate pot, bring lightly salted water to a boil. Cook pasta according to package instructions to al dente. Strain, then pour pasta into the Sausage Alfredo. Simmer for about 4 minutes or so.

Serve with a simple Italian Salad and warm garlic bread. A sparkling late harvest Pinot would also be nice.

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I will extol You, O my God and King,
and I will bless Your name forever and ever.
The LORD is good to all
and compassionate toward all His works.
The Lord is gracious and merciful; slow to anger, and of great kindness.