Sunday Pasta®: Cavatelli con Salciccia, Burro e Salvia (Sausage, Butter, Sage)
By Garrubbo Guide on February 27, 2013
“Do you really need another glass of wine, darling?” We’ve all heard this before, and generally, my response is, “Yes, darling.” But rather than continue with the ongoing passive-aggressive repartee, I thought it would be more efficient to triangulate my dear, sweet, unsuspecting, mother-in-law. So, I took the liberty to send here an innocent email ask her about the health and fat reducing benefits of wine. She’s a biochemistry professor and researcher. Here is her response:
Dear perfect son-in-law:
The action of alcohol on fats is complicated when referring to humans. In vitro, for example, isolated cells in alcohol dissolve fats and have an emulsification effect, which may help with digestion. There are many clinical studies about populations who follow the Mediterranean diet and its health benefits (and wine could be one part of it). For example alcohol increases HDL (High Density Lipoproteins) called Good Cholesterol because it takes bad cholesterol out of the blood circulation. It also reduces platelet aggregation and can then decrease coronary heart disease and stroke. It seems, also, to increase insulin, that can have a beneficial effect in diabetes.
Still, diet is very important and we should avoid too many saturated fats, though wine can help the formation of plaques in the arteries.
p.s. My daughter is lucky to have you.
p.p.s. Drink as much wine as you like.
So from now on, it’s “yes darling, your mother said so.”
Cin Cin and Buon Appetito.
Sunday Pasta: Cavatelli con Salciccia, Burro e Salvia (Sausage, Butter, Sage)
Total Time: 45 minutes
1 pound cavatelli
1 pound sausage
3 tablespoons butter
1/2 cup dry white wine
1 bunch sage
Salt to taste
Black pepper, to taste
In a large skillet over medium heat, saute the onion in the butter. When it is golden, add the wine and let the liquid cook off. Remove the sausage from its casing and crumble onto the onions. Cook thoroughly, mashing with a fork. After a few minutes add the sage, salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Cook the cavatelli until al dente, and drain it, reserving a cup of the cooking liquid. Add the cavatelli to the sausage mixture and cook together, adding the reserved cooking water, for a minute or two. Serve immediately with a sprinkle of Parmigiano.