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11.02.2013

Sausage, peppers and pasta!

Sausage, peppers and pasta!
(makes 2 servings)

This was today's experiment in the kitchen! My fridge has the end of the week blues, so the choices were few! I had a couple of links of sausage, a red pepper and some Fontal cheese (any mild, melting cheese will do) and grated parmigiano cheese. Here is what I did:

Wash pepper, remove stem and seeds, cut into 1/2" dice, peel 2 cloves of garlic, remove 2 small sausages from their casing, finely chop a handful of fresh parsley leaves, coarsely grate a 2" cube of Fontal (a mild Colby or Swiss will do), 1/4" freshly grated parmigiano cheese,  4 to 6 oz small pasta.

Put a large pot of water on to boil for the past. Put about 1 T extra virgin olive oil in  a large non stick frying pan, add garlic and diced peppers, saute over medium heat, stirring frequently, until the peppers soften (about 10 min); add the sausage links and break them up with a wooden spoon as they saute, when the sausage is browned you can add a splash of white wine if you like. By now the water is boiling, salt the water and put the pasta in to cook. Remove the pasta when it is "al dente", strain and add to the frying pan with the sausage and peppers, add 1 T extra virgin olive oil, chopped parsley and grated cheese. Turn the heat up to high and toss the pasta with the sausage and pepper mix until cheese melts. That's it! Buon appetito!

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