pass the pasta please!
I love all the beautiful colors of this dish. And adding a variety of sausages just takes the recipe to new levels of flavors. I know some would say, why not just cook everything at the same time? This seems like a lot of work. Well it’s really not that hard and the reason I love to cook different ingredients separately is then you get great flavor in all the components. When you are done sautéing all of the ingredients let the oil/butter grease cool completely and put it in a container and refrigerate it. Then down the road cook either some eggs or potatoes in the wonderful flavored oil.
method
Stove Top
Ingredients For pass the pasta please!
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2 links hot italian sausage
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2 links sweet italian sausage
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2 links fresh beef chorizo sausage
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2 tablespoons of olive oil
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2 tablespoons unsalted butter
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2 jars button mushrooms { whole but slice them in 1/2 }
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2 anaheim peppers { sliced } seeds left in
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¼ each red, gold & orange sweet bell peppers { roughly chopped }
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2 large cloves of garlic { zested }
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1 - 12 ounce jar artichokes { drained and slightly chopped }
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1 teaspoon of red pepper flakes
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1 tablespoon turbinado sugar
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coarse sea salt { add to taste } fresh ground pepper { add to taste }
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1 – 12 ounce box of your favorite pasta { i used fettuccine for this dish }
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1 -36 ounce bottle spicy v8
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1- 14.5 ounce can fire roasted tomatoes { drained juice reserved }
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parmesan cheese
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garlic bread
How To Make pass the pasta please!
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1In a non stick pan add the olive oil and butter. Once the butter has melted into the oil add all the sausages and brown on all sides, remove and set aside.
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2While the sausages are browning, drain the mushrooms and slice in ½. In the same pan add the mushrooms and brown them slightly in the oil, remove and set aside with the sausage.
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3Again in the same pan leaving the favorable grease sauté the Anaheim’s and bell peppers. After about 5 minutes add the zested garlic and cook for 1 additional minute, remove from the pan and add it to the meat and mushrooms.
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4Let the grease cool, scraping the bottom to get all those bits and pieces and refrigerate.
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5TO MAKE THE PASTA:
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6In a large soup pot put the spicy V8, the red pepper flakes and the juice from the fire roasted tomatoes, I like to put a small strainer over the pot and then put the tomatoes in to drain in the strainer to make sure I get all the juice. Bring this to a boil and then add the pasta, keep the pasta moving otherwise it could stick to the bottom of the pot. Cook according to package directions { I always do it about 4 minutes shy of the recommended time, when doing a dish like this } as it will cook again with all the meats and peppers. Once the pasta is done remove it from the tomato cooking liquid { DO NOT DISCARD THE TOMATO COOKING LIQUID }.
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7Add the sugar to the pot and bring the tomato liquid to a boil and then turn it down to a slow boil to reduce it so you have about 1 & ½ cups. This could take up to 30 minutes.
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8TO ASSEMBLE THE REST OF THE RECIPE:
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9Cut the browned sausages on the diagonal and add them along with the mushrooms, Anaheim peppers, 1 jar artichokes and the fire roasted tomatoes into a large non stick pan, add the reduced tomato sauce, and cook on low “covered” for about 20 minutes, stirring often. At that time check for seasonings { salt and pepper }.
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10Toss in the pasta and mix thoroughly cooking for about 5 more minutes.
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11TO SERVE:
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12Sprinkle liberally with the Parmesan cheese and serve with crusty garlic bread.
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