I read Melissa Clark's article in the NYT's food section last week about the changed taste of whole wheat pasta. Apparently it tastes good now. I haven't had any in 15 years, I can't really remember liking or disliking it but I must not have liked it very much if I didn't re-eat it in 15 years.
Since I was in Eataly I bought whole wheat bowties. In the Times article Ms Clark. offered a recipe for sausages, tomato sauce and the pasta. I know my husband is allergic to tomatoes so I couldn't follow that but I could figure out something close. He said he would try the whole wheat pasta too. I always have sausages in the freezer, I buy them to use for hors d'ouevres and then forget all about them (since they're in the freezer and not in my line of vision I forget to make them or run out of time to start cooking them for guests).
I started the salted water boiling and added the pasta, sliced, then sauteed the turkey sausages. Once both were done I de glazed the sautee pan with chicken stock, added a little pasta cooking water (ladled about 1/2 a ladle from the boiling pot) drained the pasta and added it to the sausages to incorporate it all together. I misjudged the amount of pasta to sausages. I took the mixture out of the sauté pan and sliced up more sausages quickly made the rest of the package then put everything back together. It was delish and my husband loved it. He asked for the rest of it for dinner the next night but since I had one of my very rare days of staying in bed all day, I ate it for lunch. My husband was so disappointed so I rooted around the freezer and found more sausages. I made more but wanted more flavors. Something to make it taste like a meal rather than pasta and sausage cooked together. I called him to ask if I could add pumpkin (he's an extremely picky eater but I know he likes butternut squash a lot). I sauteed the sausages, deglazed with stock, added the pumpkin then the pasta and a bit of cumin. It was even more delicious. I made lots. Next I want to make macaroni and cheese with the whole wheat pasta which means I have to go back to Eataly for more...
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