Thursday, June 01, 2006

PEPPERS & SAUSAGE PASTA

A personal endorsement from the chef is probably not worth too much, but this surprised me! I was standing in Food City this afternoon looking for “vine ripe” or Granger County tomatoes when I happen to peruse the assortment of peppers (bell, banana, and some unknowns). A light, or rather a multi-color pepper light came on! Wow! What if I cut up some peppers, some smoked sausage, and dumped them into some pasta…hmmmm? Well, it was wonderful!

In a large pot, begin by cooking your favorite pasta in salted water with a drop of cooking oil, drain and then set it aside by leaving it in the strainer.

Chop up -

- your favorite bell pepper (any color)

- a cubanelle pepper

- a Hungarian hot wax pepper (banana)

- half a large onion

- And any others you want; include some with a bit of hot taste to it if you like! It can only enhance the final result.

- a whole tomato into large bite size pieces and set aside.

Place all these pieces in a bowl and mix with light olive oil, salt and pepper.

Chop up fresh shiitake mushrooms (washed before hand of course) and then place on a paper plate.

Cut up your favorite smoked sausage into bite size pieces. I used Carolina Pride Smoked Sausage, but while the taste was excellent, the skin was often un-chewable. I suggest a nice “turkey” smoked sausage or even brats.

Now that you have everything ready, and by using the same pot you boiled the pasta in, bring some olive oil to a high temperature. Dump in a large wooden spoon of garlic, cayenne pepper, and crushed red pepper, followed by the sausage. Heat the sausage to a golden brown and remove from the pot – a paper plate works nicely.

Dump the shiitake mushrooms, which you have sliced into long thick slices into the remaining hot olive oil – salt and pepper them. Cook for about 3 minutes on high heat and then dump in the chopped peppers and onions. Continue to stir the vegetable mixture until they are limp but still crunchy!

Re-add the sausage and stir mixing thoroughly. Squeeze in a large amount of fresh parsley paste and mix again.

NOW, it’s time to pour in a jar of mushroom and garlic Alfredo sauce. Continue mixing until thoroughly mixed and heated throughout.

Turn off the heat, and stir in the fresh tomatoes and remove from heat.

Serve in a bowl or on a plate – garlic bread is optional, but you really need nothing but a fork!

Again tonight, I enjoyed a highball of The Glenlivet – a birthday gift from my posse! Thanks guys and gals!

2 comments:

Debbie said...

You forgot the freshly grated parmessan cheese to top it off. Other than that, I can just taste it now.

I make something similar, but leave off the alfredo sauce and have sort of a sausage stir-fry with a little soy and terraki sauce. Breadsticks and olive oil on the side.

Debbie
Right Truth
http://www.righttruth.typepad.com

Mushy said...

You are correct...that would set it off. I'll remember that tip.

Thanks.

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