Most days, after I drive home from work I get in the house and put on my plaid apron that Yoon Jung Imo gave me. I carefully select a record- determined by my mood and the weather – and put it on the turntable. Then, I start to cook.
Today, I selected Francois Hardy and this Italian Sausage and Red Pepper Pappardelle. This pasta was the perfect meal after a long Monday. The pappardelle shape is very good in this dish – I wouldn’t swap it out for another shape.
Italian Sausage and Red Pepper Pappardelle
adapted from thecozyapron.com
Serves 4-6
Ingredients:
Olive oil
3 Italian sausage links, casings removed and crumbled
1 large onion, thinly sliced
1 ½ tsp salt
1 tsp Italian seasoning
½ tsp cracked black pepper
3 red bell peppers, thinly sliced
4 cloves garlic, minced
½ cup cooking white wine
3 fresh tomatoes, diced
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked
Preparation:
1. Heat about 2 Tbs olive oil in a large skillet or pot. Put another large pot of water onto boil for your pasta.
2. Add crumbled sausage to pan, and cook until sausage is browned. Remove cooked sausage with a slotted spoon, place into a bowl for later use.
2. Add the onions to the pan, and cook until caramelized – about 10-15 minutes. While they are cooking, slice your peppers and garlic, and stir onions occasionally.
3. When onions are golden brown, add salt, pepper, Italian seasoning and the bell peppers. Mix well. Add minced garlic and cook about 2 minutes until it becomes fragrant.
4. If your water is boiling, add the pasta to your water now. Put a timer on for 2 minutes less than the package states to cook so you can start to taste test early- and stir pasta often!
5. Now add the white wine, this will make a sauce as well as mellow the strong raw garlic taste. Mix well and let this reduce a few minutes while you dice the tomatoes.
6. Add tomatoes to the pan, and return the sausage to the pan as well. Let it simmer as you test the pasta. Once it is al dente, remove the pasta and drain it well in a strainer.
7. Drizzle a few tablespoons olive oil into the sauce pan and gently mix. Add in half of the chopped basil and reserve the rest for serving.
8. Add the cooked pasta to the sauce pan and use tongs to combine. Serve with Parmesan-reggiano, roasted red pepper flakes, and chopped basil at the table.
The Schinns 