Pass the pasta please!

Irisa Raina 9


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.

pinch tips: How to Tie a Roast




Stove Top


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

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.
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.
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.
Let the grease cool, scraping the bottom to get all those bits and pieces and refrigerate.
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 }.
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.
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 }.
Toss in the pasta and mix thoroughly cooking for about 5 more minutes.
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