So i am wanting to make some vodka sauce (my recipe is very similar to this one except it uses cavatappi instead of penne (cavatappi is easier to fork), other small adjustments to spice levels because i like it that way) but i need a good protein to pair with it.
I don’t want to do a pork cutlet (i make mine like tonkatsu) because that’s too much work. I’m thinking of grilling up a good sausage and serving it, sliced or whole, on top of or to the side of the pasta, but i live in statesia. “italian sausage” is generally low quality compared to actual sausages that are made in italian styles. Anyone got ideas? Should I pop on a linguica or uncured soppressata? Something else? I don’t really want to grind my own but i guess i could make some meatballs. Like I said, I could use some protein advice if you have any. if you’ve tried specific sausages and they really didn’t work, i’d love to hear too.
[image from iwillnoteatoysters.com]
I’ll agree with mushrooms as an option, even though that’s not really a protein.
Sausage, just get some decent sausage. The only thing that makes Gringocan “Italian” sausage “Italian” is some oregano, fennel, and maybe basil. You would want to take the sausage out of the casing anyway, so split the difference and as that to the sauce.
There’s always plain chicken, maybe cooked with pancetta chucks white wine and rosemary, but at that point you’re close to just having a pasta dish and a proper main.