Pasta with Halibut and Sausage

This recipe, the photo -- and the "deathless prose" -- come from Zoomie Station. Enjoy!

1 Italian sausage (about 10" long)
2 clovesGarlic
1 can (15 ounces)Fire-roasted, chopped tomatoes
1Leek, light green and white parts only, coarsely chopped
2-3 Fresh Roma tomatoes, coarsely chopped
2 cupsChicken broth
1Lemon, microplaned zest and juice
To tasteBlack pepper
1 tablespoonSartain's Menu The Sauce
Capellini pasta (or your favorite)
2 Halibut filets, skin removed
Green onion, sliced, for garnish

 

“Using just a slick of olive oil to coat a wide frying pan (you won’t need much as the sausage will provide plenty of fat), squeeze out dabs of the sausage from its casing to make perhaps two dozen tiny meatballs and brown them on both sides. “

“When the fat has rendered from the sausage and the meat is well browned, add the garlic and cook carefully, so it softens but doesn’t brown.”

“Add the next seven ingredients, stir to mix, and cook over a low flame for about 10 minutes. It will be very liquid and soupy and it will smell like the open door to Heaven.”

“In the meantime, bring your pasta water to a boil with some serious salt and add the pasta. Drain and remove pasta to soup or pasta bowls. Be sure to set the table with a big spoon and a fork - you’ll need both.”

“After simmering, turn the heat to low and push aside the ingredients in the pan to make a well for the fish fillets. Cover the pan and poach the fish in the sauce very gently, just until it is white rather than clear and it flakes apart, perhaps five minutes depending on the thickness of your fillets, turning it once gently if the fish is thick.”

“Serve the fish over the pasta, topped with the pan contents and garnished with the green onions.”

Serves 2-4.

Thanks, Zoomie Station!


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