November 7, 2018
Spolumbo’s chicken sausages have been around for decades—they’re a mild alternative to the classic spicy Italian pork sausage, and perfect for tossing on the grill or roasting in the oven. But they also do wonderful things to a pot of pasta—if you plan to toss a few extra on the grill, they’re delicious sliced into rotini or penne with a creamy cheese or straight-up tomato sauce, or squeeze the sausage out of its casing to cook on the stovetop. Try adding it to mac & cheese, lasagna or any shape pasta with tomato sauce, or make chicken sausage meatballs by squeezing the sausage out in 1-inch intervals, twisting to make perfectly shaped and seasoned meatballs to drop directly into simmering tomato sauce until they’re cooked through. Who says a comforting made-from-scratch dinner has to be a production?'
Tortellini with Sausage & Spinach
1 lb fresh 3 cheese tortellini
2 Tbsp basil pesto
Co-op Gold extra virgin olive or canola oil, for cooking
2-3 Spolumbo’s chicken and red pepper sausages
2 cups sliced mushrooms
2 garlic cloves, crushed
1/2 cup chicken stock or water
1/2-1 cup whipping cream
2 cups baby spinach
grated Parmesan, for serving
In a large pot of boiling water, cook the tortellini until it's just done, according to the package directions. Drain and toss with pesto.
In a large, heavy skillet, heat a drizzle of oil and squeeze the sausage out of its casing into the pan. Sauté, breaking it up with a spoon, until it’s about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink. Add the stock or water and stir to scrape the brown bits off the bottom of the pan, then stir in the cream. Cook for a few minutes, until the sauce thickens slightly.
Add the tortellini to the pan and tear in the spinach. Cook for another minute or two, until heated through and the spinach wilts. Serve topped with Parmesan.
- Julie Van Rosendaal
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