Amen, Pass the Sausage

Cliche-mongers like comparing lawmaking/legislating to making sausage. Lawmakers themselves do it a lot.

They think it's really funny. Just like they think wearing a flag tie makes you patriotic.

Matthew Yglesias takes exception:

The crux of the difference, I would say, is that comparing the operations of the US Congress to those of a sausage-maker is a huge insult to the sausage industry. You may or may not think that the sausage-making process looks “gross” in some sense, but the fact of the matter is that sausage is delicious.

Tortured similes is out. Real sausage is in.

Speaking of, here's one of my favorite sausage recipes. It's from Best American Recipes 2005-2006. It's easy and good.  

It is not, however, good for you. But neither is lawmaking.

Rigatoni Alla TotoNote: Grind whole fennel seeds by crushing them with a mortar and pestle, or chop them on a cutting board with a large knife.

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 pound sweet Italian sausages, with or without fennel, casings removed

1 cup dry white wine

A few fresh basil leaves

Pinch of ground fennel seeds, if using plain sausage (see note)

1 1/2 cups heavy cream

Salt

1 pound rigatoni

1/2 cup freshly grated Parmigiana-Regina cheese for serving

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the sausage and brown on all sides. Add the wine and cook for 1 minute. Add the basil, ground fennel (if using), and cream and simmer over low heat for about 20 minutes, or until the sausage is cooked through.

Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni in the boiling water until al dente. Drain well and toss with the sauce. Serve immediately with the Parmigiana-Reggiano sprinkled on top.