Aidells Sausage
Company
Anne-Marie Ramo, Executive Chef
Anne-Marie has been cooking for as long as she can remember. After
learning the basics from her father, Anne-Marie explored new recipes
as a teenager fending for herself in the kitchen. She worked her
way through art school as a cook before entering the catering business.
Anne-Marie has been with Aidells Sausage Company in San Leandro
for five years. In a male-dominated industry, Anne-Marie hopes to
show young girls that they can be successful doing whatever they
want to do in the world.
Mushroom Sausage & Creamy Dijon Penne Pasta
(serves 4)
1 pound penne pasta
2 tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, finely chopped
4 links Aidells Portobello Mushroom Sausage, chopped
1 cup dry white wine
2 tablespoons finely chopped fresh tarragon
2 cups heavy cream
1 tablespoon Dijon mustard
salt, freshly ground black pepper and nutmeg, to taste
4 ounces Parmesan cheese, grated
Bring a large pot of salted water to a boil. Add the pasta and
cook until al-dente, about 9-10 minutes. Drain, reserving about
a cup of the water.
While the pasta cooks, in a large sauté pan over medium
heat, add the oil. Add the sausage and sauté until brown,
about 3 minutes. Add the onion and garlic and sauté until
translucent, about 5 minutes. Add the wine and bring to a simmer.
Cook until the liquid has reduced by half, about 8 minutes. Add
the tarragon, cream and mustard and continue to simmer until the
sauce is slightly thickened, about 5 minutes. Season to taste with
salt, pepper and nutmeg.
Toss the pasta in the sauce and divide between 4 warmed plates
or pasta bowls. Top with grated cheese. |
