Comments on: What’s Cooking Wednesday: Pasta with Calabrian Sausage

By: anna l'americana

anna l'americana — Sun, 06 Feb 2011 12:00:13 +0000

I remember my Calabrian suocera’s homemade sausage… fiery red on the inside, so tasty I’d just brown it, add tomato, let it cook and serve over pasta. It didn’t need another thing. AND NO FENNEL. EVER. (who does that? I never had fennel in a sausage until moving to the US!)

Actually I’ve had fennel in sausage here; I think it just depends on who makes it…it’s never been an overpowering flavor in sausage I’ve had here, though.
anna l’americana´s last post . . . World Nutella Day 2010…

By: Calabrisell

Calabrisell — Fri, 14 Nov 2008 05:33:57 +0000

mmmmmmmmmmmmmmmm BUONAAAAAAAAAA la ‘nduja!
WW La CALABRIA!

Hee hee….

By: Wandering Chopsticks

Wandering Chopsticks — Sat, 05 Apr 2008 18:26:31 +0000

Love salsiccia. My favorite local Neapolitan pizza parlor uses it and it’s just so very yummy. That sounds lame. But the fennel and spice in the salsiccia really made the pizza stand out.

Wandering Chopsticks’s last blog post..WC’s Ca Ri Ga (Vietnamese Chicken Curry) by Danielle

Not lame at all; I hear you

By: Anne

Anne — Thu, 03 Apr 2008 19:14:59 +0000

I am not a great fan of the British sausage, but those sound tasty…we love pasta so will give this a go

That’s the spirit Anne

By: Jeni

Jeni — Thu, 03 Apr 2008 17:57:49 +0000

I remember having Calabrian sausage and salumi in Italy and being barely able to take the spiciness! I must admit, after a bit of getting used to it is addictively good!

Yes, one definitely builds up a tolerance to the spice; I’m not quite as “advanced” as P, but I’m getting there

By: Marie

Marie — Thu, 03 Apr 2008 02:38:19 +0000

Hot and spicy is right up my alley! I would love that sausage! That right there is a complete meal for me! Yummmm Marie's last blog post..ROASTED GARLIC AND BROCCOLI PASTA I'm sure you'd love this Marie; give it a go!

By: annie

annie — Thu, 03 Apr 2008 00:07:19 +0000

It looks great, although I can’t do the hot sausage. But I’m sure the sweet one would work just as well. I love the simplicity of the dish. And the flavor is most assuredly “complex”. That’s whats great about Italian food!

Simplicity is definitely a feature of the Calabrian cuisine. This would be great with sweet sausage as well, yes

By: Linda

Linda — Wed, 02 Apr 2008 21:45:56 +0000

Mmmmmm! Me like spicy! Wouldn’t have called myself “masala” otherwise. And even if Mimmo is from the north, he was either calabrese or Indian in another life because he can out-spice me any day. He turned me on to ‘nduja and could hold his own when he visited my relatives in India. And I’m sure he’ll loooove this recipe.

Linda’s last blog post..Milanese Expo!!!!!!

That’s funny about Mimmo and ‘nduja! My P doesn’t even really go for that very often….

By: Judith in Umbria

Judith in Umbria — Wed, 02 Apr 2008 20:11:25 +0000
Can't get them spicy up here, but they sure are salty! I ran into a Calabrian recipe today that I've never heard of. It's a primo. I will have to look up the name ans see if you and/or P knows it. Judith in Umbria's last blog post..The popover Looking forward to seeing that recipe, and whoo boy, let's not talk about salt. The salt in the sausages seem fine to me (someone who is sensitive and not too fond of salt) but just about everything else made outside my home...wow.

By: Robin

Robin — Wed, 02 Apr 2008 19:32:58 +0000

That looks sooo good! It’s lunch time here and I’m hungry. Too bad you’re not closer and offer takeout. *g*

Too bad indeed Robin; would be lovely to share a meal with you