A Valentine Pasta and Salad Dinner
Easy, tasty, and fun to make for your sweetheart, this holiday meal, with splashes of red, is made with a special ingredient found only in the heart--love.
Penne Pasta with Sausage and Peppers
SERVES 4
Olive oil
3 small red onions, peeled
2 cloves garlic, peeled and coarsely chopped
12 oz. fresh sweet or hot Italian sausage links, cut into 12-inch pieces
2 large red bell peppers, cut into 1-inch pieces
2 large yellow bell peppers, cut into 1-inch pieces
1 pound penne
1/4 cup capers, rinsed
1 large tomato, coarsely chopped
1 tablespoon snipped fresh basil
Salt and freshly ground pepper
1. Bring a large pot of water to a boil. In a large saucepan heat 2 tablespoons of olive oil.
2. Cut the onions into 1/2-inch-thick slices. In a saute pan, cook the onions and garlic over medium heat until translucent, about 5 minutes, stirring occasionally.
3. Add the sausage and peppers to the onions and garlic and continue to heat. Cook about 5 minutes more or until the sausage is brown. Drain off the fat from the sausage.
4. Stir the penne into the boiling water; add a pinch of salt and a dribble of oil to the water. Cook the pasta for about 10 minutes or until the pasta is tender but slightly firm.
5. When the peppers are soft, add the capers, and salt and freshly ground pepper to taste. Reduce heat to low and continue to stir the mixture until the pasta is ready.
6. When the pasta is tender, drain and place in a large bowl. Pour the vegetable mixture over the pasta. Toss in the tomato and basil. Serve.
Mixed Green Salad
MAKES 4 SERVINGS
1/4 pound snow peas
6 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
Coarse salt and freshly ground black pepper
1 head of radicchio, leaves separated, washed, and dried well
1/2 head of green leaf lettuce, leaves separated, washed, and dried well
1 head of Belgian endive, leaves separated, washed, and dried well
Blanch the snow peas in a large pot of salted boiling water for 30 seconds. Drain and cool them in ice water. Drain and set aside.
In a small bowl, whisk together the olive oil, vinegar, basil, parsley, and salt and pepper to taste.
Tear the radicchio and green leaf lettuce into manageable pieces; keep the endive leaves whole. Toss the greens with the dressing and arrange on individual plates. Top each salad with a serving of snow peas.
Peanut Butter Heart Cookie
MAKES ONE 12 1/2-INCH COOKIE
This heart cookie is sure to provide a romantic final touch to a Valentine's Day dinner. You can follow the decorating guide suggested here, or you can use just plain melted semisweet chocolate to decorate your cookie heart as desired.
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