A personal endorsement from the chef is probably not worth too much, but this surprised me! I was standing in
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.
- 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 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.
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!