Pasta and Sausage

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wwltv.com

Posted on June 23, 2011 at 2:34 PM

 

 

While Frank and Mike and whomever all else might like complexity in their culinary creations, I, on the other hand, come from the Old School of Simplicity.  Simple ingredients, simple instructions, simple tastes, and simple to serve.  Based on that explanation, then, I’m happy to offer to you a mouth-watering, down-home concoction that I guarantee won’t satisfy your cravings with only one serving.  Go ahead—fix this and see for yourself!


1/2 cup extra virgin olive oil + 1/3 cup olive oil
1 pound
package Italian sausage,  skinned but uncooked
1 very large
white onion, sliced in thin rings
4 medium
ripe Creole tomatoes, skinned and sliced
5 garlic pods,
minced
3 small
bell peppers, one red, one orange, and one yellow, thick sliced
1 tablespoon
sweet basil
1 tablespoon
oregano
1-1/2 teaspoon
sea salt, as desired to taste
2 teaspoons
fresh ground black pepper, as desired to taste
1 teaspoon
cayenne pepper, as desired to taste
1 can
early June peas with packing liquid
1 pound more-or-less
#4 cooked spaghetti, as desired to taste
Four cheese
Italian blend (Romano, Parmesan, Provolone, Asiago)
1 large loaf Cheesy Garlic bread

First, in a heavy 4-quart Dutch oven heat up the half-cup of olive oil. 

While this is working, take time to skin the Italian sausage and cut it into serving size portions. 

Then, ease the sausage pieces down into the Dutch oven.

Next, add into the pot all the veggies: onions, tomatoes, garlic, and peppers, along with the basil, oregano, salt, pepper, and cayenne. 

When everything is in, then pour the remaining 1/3 cup of olive oil over this entire mixture.  

When the mixture is uniform, fold everything together really well.

At this point, cover the pot and allow the ingredients to come to high heat: but when they do, immediately lower the fire so that the dish cooks on an active “simmer” for about 45 minutes or so.

Then after the allotted time, add the can of peas (and its liquid) to the pot and fold everything together once again. 

When all this is done, drop in the cooked spaghetti, toss it uniformly into the veggie-sausage mixture, and heat everything once more for about 5 to 10 minutes. 

Note:  Do not overcook the pasta!  It needs to remain al dente.

When you’re ready to eat, spoon generous helpings into deep pasta or soup bowls, cover the portions with the Italian Cheese Blend, and proudly serve to your family and friends accompanied by a hearty chunk of garlic bread!

Mangia, Mangia!!!  Fantastico!!!

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Chef’s Notes:

The rendered out juices from the Creole tomatoes, the onions and bell  peppers, and the liquid from the can of peas will automatically create a succulent sauce that’s impossible to pass up!  You’ll want to dunk your garlic bread in it.

Much like gumbo, jambalaya, and beans and rice, this is one of those popular dishes that’s outstanding the same day it’s cooked, but exceptionally wonderful the next day!! 

That said, don’t be reluctant to stash the “leftovers” (If there are any?) in the fridge for a next day’s lunch.  Just simply re-heat it in single servings in the microwave.

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