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Fusilli con Salsiccia e Peperoni

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 20 October 2012 at 10:44
 
 
Photo Courtesy ( not recipe) : www.jaimeoliver.com
 
 
  
Short pasta such as Fusilli or Penne Rigate with sausages and red bell pepper are a most seasonal lunch in San Francisco and Los Angeles. Here is a lovely simple lunch which originated in Friuli and the recipe was given to me by a former Californian colleague named Lori De Mori. This is an inexpensive and tasty lunch.
 
FUSILLI CON SALSICCIA e PEPERONI ... SAUSAGES, RED BELL PEPPER AND FUSILLI OR OTHER SHORT PASTA OF CHOICE ...
 
For 12 servings:
 
1/4 cup Evoo
3 pounds of sweet Italian Sausage Crumbled
1 1/4 pounds of minced onions
3 Red Bell Peppers sliced into julienne strips
1 1/2 cups dry white Italian wine or similar
2 pounds short pasta
1 1/2 cups freshly grated Reggiano Parmesano    
2 cups chopped finely fresh Basil
Additional Reggiano Parmesano
** garlic optional
 
1) divide the evoo between 2 skillets and divide the sausage and simmer until brown crumbling with a wooden spoon, about 12 mins. each.
2) using slotted spoon, transfer sausage to large bowl.
3) add onion to skillets , dividing equally
4) sauté until golden 8 mins and then add red bell pepper to onions divided and sauté until tender about 6 mins.
5) pour 3/4 cup white wine into each of the skillets, and boil 5 mins. allowing wine to evaporate slightly and then add the vegetables to the sausage
6) cook pasta in large pot of salted water until tender yet firm
7) drain pasta
8) add the sausage and the veggies to the pasta and toss
9) add the cheese and toss again and then, the basil and season with salt and freshly ground black pepper and toss
10) sprinkle with extra cheese and a couple of basil leaves to adorn
 
SERVE WITH WHITE WINE AND CRUSTY HOT BREAD ...
 
Enjoy,
Margi.
 
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