Firehouse Pasta

This is a recipe that came from Mel.  One day while on bedrest with Caleb (December 2007), I was on the phone with her while she was fixing this for dinner.  Shortly after, she sent me a photo copy of the recipe out of a local newspaper (or possibly a magazine?).  I set it aside and then it was lost.  It resurfaced recently and I was going to fix it tonight, but then no one was going to be home to eat.  I'm posting it here so that (a) I don't lose it again and (b) everyone can enjoy Mel's beloved Firehouse Pasta!

I don't know where this recipe comes from but the article says, "This pasta dish is as good for dinner as it is for a potluck.  That could be because it is from a NY firefighter who prepares it for the crew in White Plains.  Serve with bread and a fruit salad."

AKA: Savory sausage and spinach penne

Serves: 6-8
Prep time: 25 minutes

8 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 pound sweet sausage, removed from casing
1 pound fresh spinach, small leaves or larger ones torn
1 cup crushed tomatoes
½ cup chicken broth
½ cup dry white wine
¾ cup oil-packed sundried tomatoes or ¼ cup dried sundried tomatoes, chopped
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons Tabasco pepper sauce
salt and pepper to taste
Parmesan cheese to taste

In a medium saucepan, cook pasta and set aside.  In a large skillet over medium-high heat, add oil and garlic.  Saute until garlic is lightly browned.  Add crumbled sausage meat, saute for 4 minutes, then push to sides of pan.

Add spinach, saute until tender, about 3 minutes.  Add crushed tomatoes, chicken broth, white wine, sundried tomatoes, basil, Tabasco and let cook 5 minutes.  Remove from heat, add cooked pasta and toss lightly. Salt and pepper to taste.  Sprinkle with Parmesan and serve warm.

Herb Rolls

(print this recipe)

3 2/3 cups all purpose flour
1/4 oz. package rapid rise yeast
1/3 cup sugar
1 teaspoon salt
1 cup half and half
6 Tablespoons unsalted butter
3 large egg yolks, lightly beaten
2 Tablespoons unsalted butter, melted
3/4 cup chopped fresh herbs ( I used 1/2 cup flat-leaf parsley, 1/4 cup fresh chives and 1 teaspoon chopped fresh thyme)

In the bowl of a stand mixer, whisk the flour, yeast, sugar and salt.   Fit the mixer with the dough hook.  In a small saucepan over medium heat, heat the half and half and the 6 Tablespoons butter, stirring until the butter melts and the liquid registers 120 degrees F on an instant read thermometer.  With the mixer on medium low, pour the warm milk mixture into the dry ingredients.  Add the egg yolks.  Mix on medium low until the flour is completely incorporated, 1 - 2 minutes  Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl, about 5 minutes.
Add the herbs and mix until incorporated.
Scoop the dough out of the bowl and shape into a ball. Lightly grease a bowl and put the dough into it.  Cover the top with plastic wrap and let rise in a warm spot until nearly doubled in size, 45- 55 minutes.
Turn the dough out onto a lightly floured surface and gently press to deflate.
To shape the rolls:
Divide into 16 equal pieces, roll each piece into a ball and place in a greased 9 x 13 inch pan, or shape as desired.  (We pinched off smaller pieces and put three balls together into greased muffin cups.)  Cover with plastic wrap and let rise in a warm place until they're doubled in size, 40 - 60 minutes.
Heat the oven to  350 degrees F
Remove the plastic wrap and bake the rolls until they're well browned, 10 - 15  minutes.  Remove from the oven and brush the tops with melted butter.
If making a day ahead, prepare the dough and shape the rolls.  Cover with plastic wrap and refrigerate overnight.  Take the rolls out of the fridge about 4 hours before you want to bake them.  Set them in a warm place and let them rise as described above.  Or bake the rolls a day ahead and store them, well wrapped in foil at room temp.   Heat the oven to 300 degrees F and warm the rolls, loosely wrapped in foil, for 5 - 10 minutes.