Real Recipes From Real Home Cooks ®

pass the pasta please!

a recipe by
Irisa Raina 9
New Iberia, LA

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.

method Stove Top

Ingredients For pass the pasta please!

  • 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

How To Make pass the pasta please!

  • 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
  • 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
  • 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
  • 12
    Sprinkle liberally with the Parmesan cheese and serve with crusty garlic bread.