Pass the pasta please!

Irisa Raina 9

By
@Irisa

I love all the beautiful colors of this dish. And adding a variety of sausages just takes the recipe to new levels of flavors.
I know some would say, why not just cook everything at the same time? This seems like a lot of work. Well it’s really not that hard and the reason I love to cook different ingredients separately is then you get great flavor in all the components.
When you are done sautéing all of the ingredients let the oil/butter grease cool completely and put it in a container and refrigerate it. Then down the road cook either some eggs or potatoes in the wonderful flavored oil.


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Method:

Stove Top

Ingredients

2 links hot italian sausage
2 links sweet italian sausage
2 links fresh beef chorizo sausage
2 tablespoons of olive oil
2 tablespoons unsalted butter
2 jars button mushrooms { whole but slice them in 1/2 }
2 anaheim peppers { sliced } seeds left in
¼ each red, gold & orange sweet bell peppers { roughly chopped }
2 large cloves of garlic { zested }
1 - 12 ounce jar artichokes { drained and slightly chopped }
1 teaspoon of red pepper flakes
1 tablespoon turbinado sugar
coarse sea salt { add to taste } fresh ground pepper { add to taste }
1 – 12 ounce box of your favorite pasta { i used fettuccine for this dish }
1 -36 ounce bottle spicy v8
1- 14.5 ounce can fire roasted tomatoes { drained juice reserved }
parmesan cheese
garlic bread

Directions Step-By-Step

1
In a non stick pan add the olive oil and butter. Once the butter has melted into the oil add all the sausages and brown on all sides, remove and set aside.
2
While the sausages are browning, drain the mushrooms and slice in ½.
In the same pan add the mushrooms and brown them slightly in the oil, remove and set aside with the sausage.
3
Again in the same pan leaving the favorable grease sauté the Anaheim’s and bell peppers. After about 5 minutes add the zested garlic and cook for 1 additional minute, remove from the pan and add it to the meat and mushrooms.
4
Let the grease cool, scraping the bottom to get all those bits and pieces and refrigerate.
5
TO MAKE THE PASTA:
6
In a large soup pot put the spicy V8, the red pepper flakes and the juice from the fire roasted tomatoes, I like to put a small strainer over the pot and then put the tomatoes in to drain in the strainer to make sure I get all the juice. Bring this to a boil and then add the pasta, keep the pasta moving otherwise it could stick to the bottom of the pot. Cook according to package directions { I always do it about 4 minutes shy of the recommended time, when doing a dish like this } as it will cook again with all the meats and peppers. Once the pasta is done remove it from the tomato cooking liquid { DO NOT DISCARD THE TOMATO COOKING LIQUID }.
7
Add the sugar to the pot and bring the tomato liquid to a boil and then turn it down to a slow boil to reduce it so you have about 1 & ½ cups. This could take up to 30 minutes.
8
TO ASSEMBLE THE REST OF THE RECIPE:
9
Cut the browned sausages on the diagonal and add them along with the mushrooms, Anaheim peppers, 1 jar artichokes and the fire roasted tomatoes into a large non stick pan, add the reduced tomato sauce, and cook on low “covered” for about 20 minutes, stirring often. At that time check for seasonings { salt and pepper }.
10
Toss in the pasta and mix thoroughly cooking for about 5 more minutes.
11
TO SERVE:
12
Sprinkle liberally with the Parmesan cheese and serve with crusty garlic bread.

About this Recipe

Course/Dish: Beef, Other Sauces, Pork
Main Ingredient: Pasta
Regional Style: Italian