Tomorrow is our Need to Speed relay race up at Bear Mountain. We’ll be up around 4:30 a.m. so that we can get everyone and be upstate by 8 a.m. We’ll hopefully wrap up the race around 3 p.m. and then head for some burgers and beers in beautiful Pelham.
In hopes to get carbed up for tomorrow’s run, we made a Team Kane Street favorite tonight, Meat Pasta. I have probably made this dish no fewer than 30 times in recent years and yet I can never remember how to make it the same way twice. It really changes depending on what order you add the ingredients and specifically when you add the pasta. Tonight’s version was pretty incredible (as I pat myself on the back) so I decided to post the recipe so I have a record of the order.
Team Kane Street Meat Pasta
Boil whole wheat pasta for half of the suggested cooking time. Drain and set aside.
Remove sausage from casing and fry it up in a large pan until cooked. Remove the sausage and let it drain on a paper towel.
In the pan with the leftover oil, add chopped basil, quartered cherry tomatoes, garlic, red pepper, oregano, salt and pepper. Add more olive oil as needed. Let this simmer for a bit until the tomatoes cook down to a sauce. Add chicken broth and white wine and let the broth simmer. After a few minutes, add the half cooked pasta to the pan and stir. Cook until the pasta is al dente (and sauced).
Add fresh, chopped mozzarella to the warm pasta, stir, serve, sprinkle with cheese.
Sorry the recipe is all grandma-style (“a little bit of this, a splash of that”), but it’s how I cook and really never measure much anymore, hence the reason for the 30 variations of Meat Pasta. Hopefully this version makes us run wicked fast tomorrow.
More photos on flickr.
