We are now well in to the second week of February and it is right about now that winter really seems to feel endless. With the Christmas rush long gone, and the post-New Year’s glow so last month, February really seems to be the time when everyone has had it with winter. Enough with the snowstorms, the minus-20 (without windchill) unbearable cold, the days where the sun doesn’t really appear till 8 AM, only to vanish again so quickly at 4:30, and wrestling my wiggling son in and out of his puffy, one-piece snowsuit 3 times a day! Enough already! It’s depressing, and I’ve had it!

This winter has seemed especially rough because of all the flues and colds that constantly seem to be going around. Perhaps they have always been there and I just haven’t been as exposed as I am now. But along with the wonderful joys of motherhood comes much sickness, I am now discovering. Jasper’s running nose has been a constant accessory this winter, and unfortunately, the stomach flu has made 2 stops at our house in the past month, which as you imagine is not a pretty sight. It would almost be comical if it weren’t so nasty and disgusting to watch all three of us fall victim to this horrific bug, (thankfully never all at the same time), knowing there was nothing we could do to hide from it… It was just a matter of time before our number was up. Not fun, but (knock on wood), fingers crossed that the worst of it is behind us, that the flu shots will finally kick in to gear, and that it’ll be smooth sailing from here on till Spring!

But as the Eastern U.S. gets pummeled with yet another huge snowstorm, it really seems like Spring is years away. My only solace is that it gives me a perfectly legitimate excuse to hunker down, light up the fireplace and make some real comfort food…. pasta dishes in particular. No matter what time of year it is, pasta tends to be my go-to meal. I am always in the mood for it and it never disappoints. In the summer, my deep affection for pasta comes with some guilt and criticism as it is not typically considered a very “light” summer dish, but no matter what time of year it is, I will always be happy with a heaping bowl of linguine in red sauce, loaded with Parmesan. Seeing as how I am now five months pregnant, this love affair with Italy’s national dish has only gotten more severe – much to the dismay of my dear husband, who despite his Sicilian roots, finds pasta for dinner 4 to 5 nights a week “too heavy”. Pe-shaw, I say to that! One of the few perks of being pregnant is that I tend to get my way when it comes to food!

One dish that Jeremy will never thumb his nose at is my Linguine with Hot Italian Sausage and Arugula. It is so easy to throw together and always hits the spot, especially on a cold blustery night like we had here last night. The way I make it may be a bit too spicy for the little kids (Jasper’s palate is a little too delicate for this one yet), but you could easily tone it down with milder sausages. It freezes well too so make up a big batch and freeze it in smaller portions to pull out on those nights when cooking is the last thing you feel like doing. Just make sure to set aside what you plan to freeze before adding the cooked pasta to the sauce.

I hope this recipe helps you fellow Pastatarians out there get through February and the rest of the winter! Next week Jeremy and I are off to the Olympics to cheer on Canada and visit with the crew up at the Hatley store in Whistler. Will report from the road!

Linguine with Hot Italian Sausage and Arugula

1 Tbsp. olive oil
4 hot Italian sausages, casings removed
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 cup mushrooms, wiped clean and chopped
1 pinch of hot pepper flakes (optional – only use if you don’t think the sausages have enough of a kick!)
3/4 cup dry white wine
2 cups pureed tomatoes
1/4 cup parsley, chopped
1/4 cup sun-dried black olives, pitted and chopped (optional)
1/4 cup cooking cream (15%)
salt and pepper to taste

1 package of dried linguine (454 g)

For serving:
4 balls of bocconcini, chopped into chunks
2 cups of baby arugula, washed
1 handful of fresh basil leaves, ripped
a heaping bowl of freshly grated Parmesan

In a large saucepan, heat olive oil over medium heat. Add sausages, breaking them up with a wooden spoon as they cook. If much fat renders off of the sausages, drain it off into a bowl.

Once the sausages are starting to brown, add the shallots, garlic, mushrooms and chili flakes (if using). Cook gently over medium heat until the shallots are clear and the mushrooms begin to release their liquid, about 5 minutes. Add the white wine, and bring the heat up to medium high. Once the wine has cooked down a little, add the pureed tomatoes, parsley and olives (if using). Return heat to medium low and let the sauce simmer for about 15 minutes.

In the meantime, bring a big pot of water to the boil. Salt the water and boil the linguine for the appropriate time, just until al dente (about 8 – 9 minutes).

Once the sauce has simmered, turn the heat down to low and stir in the cream. Season well with salt and pepper to taste. Once the pasta is cooked, drain and toss in to the sauce, using tongs to really incorporate the sauce with the noodles.

To serve, divide the pasta amongst 4 plates, spooning lots of sauce on top. Add a chopped bocconcini ball on top of each plate as well as some ripped basil, and then divide the arugula evenly on top as well. Let each person garnish at will with the fresh Parmesan. Enjoy!

Serves 4