Italian Sausage and Spicy peppers in a Porcini mushroom broth (with pasta)

Ingredients
-Mild Italian sausage uncased
-one red bell pepper
-one or two spicy peppers (of your choosing)
-half of a yellow onion
-3 cloves garlic
-fresh parsley
-dried porcini mushrooms
-grated parmesan cheese
-2 T. flour
-shell pasta
-red wine
-dried Italian herbs (parsley, basil, oregano, rosemary, thyme)
-olive oil

This dish is simple, flavorful and spicy. Serves 4 people.

Bring large pot of water(salted) to boil and cook pasta according to directions. Fresh pasta only takes a few minutes. Drain and set aside.

Put a handful of dried porcini mushrooms into a pot of boiling water. (approx 4 C. of water) Keep simmering until ready to pour into other ingredients.

Toss chopped, de-seeded and de-membraned peppers in olive oil, salt, and dried Italian herbs. Throw them in a stainless steel pan and into a 375degree oven for 20 mins. Wear plastic gloves when cutting the spicy peppers, otherwise you’ll sting your eyes later that night when removing your contacts.

Take pepper pan out of the oven and place peppers in a bowl. In the same, now empty pan, add your uncased sausage. Brown and cook sausage. Once done, put sausage in a bowl and return the pan to heat.

Add sliced onion and garlic to pan, season with salt, and sautee until transparent. Turn up pan heat a little and add 1/2 C. red wine to de-glaze the yummy pepper and sausage brown crusties off the bottom. After a few minutes, add back the sausage and peppers.

Turn the pan heat down to medium. Coat the pan contents with two tablespoons of flour and stir until white flour adheres to everything evenly. Then ladle in porcini mushrooms and broth into pan and stir until sauce thickens. Do not pour broth into pan as unwanted porcini sediment lurks at the bottom of the pot. Season to taste with salt and add a handful fresh parsley.

Finally combine pasta and stew in pot and stir. Portion into bowls and top with freshly grated Parmesan cheese.

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