Sausage and lentils go together like Peace and Joy during the holiday season. With pasta, by themselves, or with risotto, they’re a popular pair. As for actual Peace and Joy, the world seems to need a little bit more of them this year, so I turn to Pablo Neruda to help spread the word. Pass it on.
Now we will count to twelve
and we will all keep still
for once on the face of the earth,
let’s not speak in any language;
let’s stop for a second,
and not move our arms so much.
It would be an exotic moment
without rush, without engines;
we would all be together
in a sudden strangeness.
Fishermen in the cold sea
would not harm whales
and the man gathering salt
would not look at his hurt hands.
Those who prepare green wars,
wars with gas, wars with fire,
victories with no survivors,
would put on clean clothes
and walk about with their brothers
in the shade, doing nothing.
What I want should not be confused
with total inactivity.
Life is what it is about…
If we were not so single-minded
about keeping our lives moving,
and for once could do nothing,
perhaps a huge silence
might interrupt this sadness
of never understanding ourselves
and of threatening ourselves with
Now I’ll count up to twelve
and you keep quiet and I will go.
Buon Appetito e Buon Natale!
Check out our wine pairings to complement this recipe.Print
Sunday Pasta®: Risotto al Lenticchie e Salsiccia (Lentils and Sausage)
- Total Time: 1 hour
- Yield: 4-6 1x
- 2 cups arborio or cannaroli rice
- 1 cup dry lentils
- l bay leaf
- 2 cloves garlic
- 1 onion, finely chopped
- 12 ounces mild Italian sausage
- 1/2 cup white wine
- 3 tablespoons olive oil
- 32 ounces vegetable broth, kept warm
- 1/2 cup Parmigiano-Reggiano cheese, grated
- Freshly ground black pepper
- Rinse the lentils under cold water. Place them in a medium sauce pan and cover with water, and add the bay leaf and garlic. Over high heat, bring to a boil and cook for 30 minutes.
- In a large skillet over medium heat, saute the onion in the olive oil. When translucent, add the sausage and break apart with a fork into small crumbles. Add the rice and mix together until translucent. Then add the wine and allow to evaporate.
- Add the lentils. Lower the heat. Slowly add a ladle of broth and mix together until absorbed. Continue adding broth until all is absorbed, cooking for about 15 minutes. The rice should be creamy and al dente. Add the Parmigiano and serve immediately with some freshly ground black pepper.