Thursday, March 6, 2008

Fettucini with Italian Sausage and Peppers

There is nothing revolutionary about this dish, but it's easy, quick and good. Here is the way I do it...

Fettucini with Italian Sausage and Peppers

2 tbsp. + 1/4-1/2 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1 lb. Italian sausage--loose pack if you can find it, otherwise sliced or removed from link casings and crumbled (hot or mild)
4 Cubanelle or Hungarian Wax peppers, cut into small pieces (depending on the level of 'heat' you'd like; the Cubanelles are a little milder in my opinion)
1 lb. fettucini
salt and pepper to taste
Parmesan or Romano cheese to sprinkle after cooking

Boil a pot of water and cook pasta as directed. As the water boils/pasta cooks, heat 2 tbsp. olive oil and garlic over medium-high heat. Allow garlic to just start to brown, and add sausage. Cook until done. Add pepper chunksand stir together. Saute until peppers are JUST done (don't let it all get mushy and colorless). Add enough olive oil to skillet to make this into a good 'sauce' for your pasta. Add salt and pepper to taste. Drain pasta and toss with sauce. Add cheese to taste and serve!

**my dad likes to add crushed red pepper flakes to this recipe

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