Thursday, 13 June 2013

Classic Sausage, Mushroom & Pepperonata
A classic dish in many Italian households, this dish is actually served as a side at our Holidays.
An Italian grandmother would never cook just one meat!
Oh no, in my household there would be at LEAST
Because it is a fattier meat, my mom would make a small platter of this mixture so that everyone could get a few pieces of homemade sausage, roasted so dark that you could debate if any fat was left.
But, it was fully caramelized and had so much flavour.
I decided to pare it with pasta to make an easy filling dinner.
500g pkg penne or any type of pasta
2 tbsp. EVOO
6 sausages
1/2 each red, orange and green peppers, sliced
1 leek, washed, sliced
1 cup cremini or button mushrooms, sliced
4 cloves garlic, sliced
1/4 cup white wine
2-3 tbsp. chopped chives
cheese for garnishing
salt & pepper to taste
Add the EVOO to a preheated large skillet. Carefully place in the sausages. You do not want them to splatter. Brown on med. high heat turning to brown all sides. Add the chopped leeks and continue to stir and cook until softened 5-10min.
Add the chopped vegetables, some salt and pepper. Continue cooking and stirring for another 5-10min. When you begin to hear the pan sizzle the natural juices are beginning to evaporate and caramelize, add the wine. Continue cooking until the sausage is cooked through.
Place a large salted 3/4 full pot of water to boil.
Drop in the pasta and cook until "al dente", to your taste.
Before the pasta is cooked, remove the whole sausages and slice diagonally, place back in pan.
Drain the water immediately, put the pasta back into the large pot. This will give you some starchy water to coat with the mixture, before it is fully drained.
Add sausage mixture to the pasta, sprinkle on herbs and serve. Garnishing with cheese.
~Grab a fork~
Serves 6 with extras

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