Pizza and Pasta

Chef Eli Wollenzien shares recipes from his new restaurant Red Sauce Rebellion.

Coalition Restaurant

Trofie Pasta

1 oz Olive Oil
1 tsp Garlic (minced)
1 Tbl Fresh Herb Mix (minced)
2 oz Fennel Sausage (cooked)
2 oz Vodka
4 oz Heavy Cream
Salt & Pepper to taste
1/1/2 oz Sweet Peas
2 oz Parmesan (grated)
5 oz Dry Trofie Pasta Noodles

1. Simmer a pot of water and cook dry noodles according to direction on box. Once cooked, drain, set aside briefly.
2. In a saute pan over low heat, cook olive oil, garlic, and mixed herbs until garlic is lightly cooked, but not browned.
3. Add cooked fennel sausage and heat briefly.
4. Add vodka and let reduce.
5. Add heavy cream and bring to a simmer.
6. Add noodles to simmering sauce.
7. Add sweet peas.
8. Add parmesan and season with salt and pepper.
9. Simmer until sauce is thick and coats noodles.

Biscuit Crust Dough

1 ¼ cup Butter (chilled, cut into small cubes)
7 ½ cups All-purpose flour
¼ cup Baking Powder
1 Tbsp Oregano
1 Tbsp Granulated Garlic
1/3 cup Salt
1 ¼ tsp Baking Soda
3 cups Buttermilk

1. In a large bowl, whisk together the flour, baking powder, salt and baking soda until well combined. Add the butter and, using a pastry blender, cut in butter until it’s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms do not overmix).
2. Transfer dough to a lightly floured surface; gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place on half on top of the other, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
3. Gently shape dough into a rough circle, about 11 inches in diameter. Gently transfer the dough to the prepared baking dish and press into the bottom, corners and up the sides.

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