This week I went with a dish that has a few more steps. Even so it is still a relatively easy dish to make. Not to mention it has a lot of great flavors and textures in it.
Most of the fresh produce and some of the packaged items can be found at your local farmers markets or produce store. I am a big proponent of getting everything I can from the local business and when possible from the farm itself. Of course, for those that might not have that option there is always your local grocery store, however, the quality of the fresh produce is often not as good.
All the produce in my dish was bought locally at Blue Mountain Produce. Also for anyone in the area there are hard copies of this recipe as well as a photo of the finished product there to assist with the ease of shopping.
Sausage & Vegetable Pasta
Capellini Pasta (See Note)
Italian Sausage (See Note)
1 – 2 Tablespoons Butter (See Note)
2 Cloves Garlic, Minced
½ Onion, Diced
½ Yellow Pepper, Julienned
12 Cherry tomatoes, Halved (See Note)
6 – 10 Button Mushroom, Quartered
Salt To Taste
Black Pepper To Taste
Oregano To Taste (See Note)
Basil To Taste (See Note)
½ Cup White Wine
Fresh Parmesan Cheese (Optional)
- Prepare pasta according to the directions on the package careful not to overcook and set aside. (See Note)
- Pre-bake or boil sausage to insure in cooks thoroughly through slice the sausage and set aside. (See Note)
- In a large sauté pan melt the butter and add the garlic and onion.
- Sweat the onion and garlic until the onions is soft and translucent.
- Add the yellow pepper, cherry tomatoes, and mushroom.
- Continue cooking until ever so slightly softened and then add the salt and black pepper.
- Add the sliced sausage and continue to cook until warm and fully cooked.
- Add the desired amount of pasta and toss to combine.
- Pour the wine over the pasta, add the oregano and basil, and toss to thoroughly coat.
- Continue to cook until most of the wine is cooked off and just the smell and slight taste is present.
- Serve warm garnished with fresh herbs and fresh Parmesan cheese if desired.
- You can use the pasta of your choice.
o I used Capellini to add some extra shape and texture.
- When it comes to sausage you can use whatever type you want.
o Hot, Sweet, Flavored
o Turkey, Chicken, Pork, Beef, etc….
- I used a Sweet Italian Turkey
- Olive oil can be substituted for the butter.
- Cherry tomatoes can be substituted with Grape Tomatoes or fresh diced tomatoes.
- Oregano and Basil
o If dried add at the same time as the wine
o If fresh adjust before serving
- If desired herbs can be left whole and placed in the center of dish.
- If the pasta is left slightly crunchy or al dente it is okay, it will finish cooking through with the wine.
- Sausage can be cooked the night before and placed in fridge overnight.
o I personally prefer to boil my sausage.
- Sausage water can be used to cook the pasta as long as all the fat is removed from the surface of the water.
If you have left overs place in a dish with a tablespoon or two of water and lightly cover before heating. This helps prevent it from drying out during reheating. It usually only takes 2 minutes to reheat
I hope you all enjoy this delicious Sausage & Vegetable Pasta. This is a great meal to make for a large group since the pasta can easily stretch the amount produced. Not only that it makes great left overs for lunch the next day. If using it as left overs place in a dish with a tablespoon or two of water and lightly cover before heating. This helps prevent it from drying out during the reheat. It usually only takes 2minutes to reheat. Also if you have any thoughts, comments, or suggestions for future entries please feel free to leave it in the comments below.
Check back next Friday at 1500 or 3 PM for “The Wall Street Farmer” an all new original story.