We have had a wet and wild spring so far. April certainly provided plenty of showers to bring out the May flowers!! I've pretty much followed my mother's advice not to plant anything until after Mother's Day. Nevertheless, these pretty posies have graced our table for almost a week now. They arrived with friends who came to lunch last week.
We are wealthy people when it comes to friends! When we moved to our new cottage, we thought our circle of friends was complete. It wasn't and, hopefully, isn't. One dear couple has given us much time and patience over the last few months. They are teaching us how to become proficient at bridge.
Since mid-January, we've been meeting for a morning of bridge every Friday. We follow it by lunch.
There are usually eight of us but this past Friday, we were only four. So we invited them to come home with us for lunch.
Personally, I think it is going to take a long, long time for me to learn the game. I plan to stretch it out as long as possible because we really look forward to their company.
The lunch recipe is from another old friend, Marcella Hazan. It's from Marcella's Italian Kitchen, a cookbook that has been a constant source of good eating from my kitchen since 1988.
Cartwheels With Sausages, Cream, and Tomato from Marcella Hazan with a little tweaking by me
For 4 to 6
1 pound mild Italian sausage
2 Tbsp extra virgin olive oil
2 tsp finely chopped garlic
2 tsp dried Italian herb blend
1 1/2 cups canned chopped plum tomatoes and their juice
1 cup heavy cream
Salt and pepper
3 Tbsp chopped fresh parsley
1 pound pasta cartwheels, cooked al dente
Freshly grated Parmesan to pass
1. Remove the casings and slice the sausages into 1/2 inch pieces.
2. Heat the olive oil in a heavy skillet on medium heat and add the garlic. Stir for one minute then add the Italian herbs and stir another minute. Add the sliced sausages and turn them frequently until they are beginning to brown on both sides. This will take about fifteen minutes. Add the tomatoes, stir and cook, uncovered, at a gentle simmer for about twenty minutes. Add cream and turn up the heat. Cook for another minute or so, stirring frequently. Add the salt and a good grinding of fresh pepper. Turn off the heat and stir in the parsley.
3. Place the pasta into heated bowls and top with the sauce.