Subj : St. Agatha 09
To   : All
From : Dave Drum
Date : Thu Feb 04 2021 09:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mamma Agatha's Sausage & Red Pepper Pasta
 Categories: Pork, Vegetables, Cheese, Herbs, Dairy
      Yield: 8 Servings
 
      1 lb Dried pasta
      1 lb Ground sausage
      4 tb Butter; divided
    1/2 lg Sweet onion; diced
      2 lg Shallots; diced
      4 cl Garlic; minced
      3    Roasted Red Peppers;
           - prepared in advance,
           - chopped
      1 c  Vegetable broth
        pn Salt
        pn White pepper
    1/2 c  Heavy cream
    1/2 c  Parmesan; grated

MMMMM--------------------------GARNISH-------------------------------
      1 bn Parsley; fresh or dried
      1 bn Basil; fresh or dried
 
  FOR ROASTING YOUR OWN RED PEPPERS: Set your oven @
  450ºF/232ºC.
  
  Line a rimmed cookie sheet with parchment paper.
  
  Pop the peppers on top of the cookie sheet. Place in the
  oven.
  
  Cook for about 15 to 20 minutes, it should start to char
  the outside of the peppers.
  
  Take tongs and flip the peppers over, cook for another
  10 to 15 minutes. You want the outside to be charred and
  the peppers to be soft but still workable. Not mushy.
  
  Remove from the oven and transfer the peppers to a
  ziploc bag. Seal it up and allow them to cool for about
  30 minutes or so.
  
  Take the peppers out and peel off the charred skin.
  
  Pull the tops off, then half the peppers with a knife
  and scrape away all the seeds.
  
  Chop the peppers roughly.
  
  Pop them in a jar and add the olive oil. Set aside till
  needed. If you do extra those can be stored in the
  fridge in a container or jar.
  
  FOR THE ROASTED RED PEPPER AND ITALIAN SAUSAGE PASTA:
  Cook your pasta choice in boiling, salted water
  according to the package minus one minute.
  
  Now a cast iron skillet cook up your sausage until it's
  browned lightly. Set aside.
  
  In a large skillet add 2 tablespoons of butter. Cook
  over medium high heat. Add the onions and shallots and
  saute for about 4 to 5 minutes. Add the garlic and the
  roasted red peppers and cook for about 3 to 4 minutes
  more.
  
  Remove the skillet from the heat, carefully transfer the
  ingredients to a food processor. Pulse until mixed but
  slightly chunky. Be sure the lid was on. Seriously
  people, common sense prevails here.
  
  Heat the remaining butter (2 tablespoons) in the same
  skillet over medium high heat, then transfer the
  ingredients from the food processor back into the pan.
  Add the cooked ground sausage, broth, salt and pepper
  and cook until it all starts to bubble and come together
  while you stir.
  
  Add the heavy cream in, more or less depending on your
  taste.
  
  Stir until the cream combines and feel free to add any
  more spices that you love.
  
  Drain pasta in a colander, reserving about 1/2 cup of
  pasta water, and pour that cooked pasta into your
  skillet. Continue to cook until everything combines and
  become one big happy melting pot of joy. To help it
  combine a little better, add a little pasta water. Start
  with about 1/4 cup and cook while it melds the
  ingredients together. You can add more if needed.
  
  Toss the dried sweet basil over top and it's pasta party
  time.
  
  Serve with a big old spicy sausage and red pepper smile!
  
  RECIPE FROM: https://www.prouditaliancook.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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