Wild Boar sausage is steamed in a cast iron skillet on the grill, sliced and tossed with quinoa spaghetti, sundried tomato pesto and topped with freshly grated parmesan cheese, diced fresh basil leaves, and finished with a little fine orange zest.
For a less “gamey” meat, substitute grilled chicken sausage, turkey sausage or your favorite pork sausage. Also delicious with chopped grilled chicken or shrimp. Pair with a nice pinot noir.
Many thanks to Chef Aaron Anderson of Harlow’s Cuisine in San Juan Capistrano, CA for the housemade wild boar sausage.
Nutrition:
Serving size: 2 cups
Calories: 429
Fat: 21.1g
Saturated fat: 6.3g
Carbohydrates: 38.9g
Sugars: 7.1g
Protein: 21.0g
Fiber: 8.4g
Sodium: 711mg
This recipe was the featured recipe of the week on
The Bikini Lifestyles Show
on Talk Radio 790 KABC on Saturday, April 26th. Listen to
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with Susan Irby Saturday nights at 7pm on 790 KABC, iHeartRadio, and KABC.com. Miss a show? Enjoy the free podcasts at thebikinichef.com/podcast In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
20 sundried tomato halves, drained
1 clove garlic
Fine zest of ½ lemon
Squeeze of lemon juice
Pinch of crushed red pepper flakes
1 teaspoon fresh thyme leaves
1 ½ teaspoons fresh oregano leaves
2 teaspoons balsamic vinegar
Pinch sea salt
Pinch or two of cracked black pepper
¼ cup extra virgin olive oil
1 medium white onion, sliced
1 ½ pounds wild boar sausage (or substitute chicken, turkey, or pork sausage)
1 pound quinoa pasta
1 cup loosely packed freshly chopped basil
Fresh grated Parmesan cheese (about 1 tablespoon per serving)
For sundried tomato pesto, place all ingredients except olive oil in a food processor.
Begin processing and drizzle in olive oil.
Process until smooth, makes about 1 1/2 cups.
For sausage ragout: according to package directions, prepare water for quinoa pasta.
Preheat grill to medium heat.
Heat medium to large cast iron skillet on grill until just getting hot.
Place onion in the cast iron skillet (preferably one that has a lid, or use another cast iron skillet to create a "lid"), cover with lid, and sweat about 2 minutes.
Add sausage and ¾ cup water, cover and reduce heat to medium low.
Allow to steam for about 20 minutes.
Slide lid to the side to release some of the heat and cook an additional 10 minutes or until onion has a nice caramelized color and most of the water has cooked out.
While sausage is cooking, bring pasta water to a boil and add pasta.
Cook according to package directions, until pasta is al dente.
Drain, drizzle with olive oil and set aside.
Slice sausage into rounds.
Toss pasta with sundried tomato pesto, sausage and onion.
Toss in fresh basil and top with freshly grated parmesan cheese when serving.
Preparation Time (hrs/min)
