Fusilli con Salsicce, Pomodoro e Peperoni Arrostiti
(Fusilli Pasta with Sausage, Tomatoes and Roasted Peppers)
1/2 Med. Onion - yellow - chopped fine 4 Cloves Garlic - sliced thinly 1/4 Cup Olive Oil - Extra Virgin 4 Fresh Sausages - venison or turkey 1 Cup Peppers, roasted - chopped 6 Med. Tomatoes, fresh Roma - chopped coarsely 1/4 Tsp. Pepperoncini - hot 1/2 Lb. Fusilli pasta
Saute the onion in 1/2 of the olive oil. when it is wilted and translucent, add the garlic. Cook over low heat for 2-3 minutes, then add the sausages. Cook these for 10 minutes, turning regularly. At the end of this time, add the roasted peppers and the tomatoes. Add the remaining olive oil. Cook gently for 10 minutes.
Meanwhile bring a pot of water to a boil. Cook the Fusilli until they are al dente. Just before the pasta is ready remove a half ladleful of the pasta water and add it to the sauce. Drain the pasta, and then add it and the pepperoncini to the sauce. Turn the heat up high, and mix the sauce into onto the pasta while stirring. Cook for 1-2 minutes.
Serve hot, garnished with plenty of freshly grated Parmigiano-Reggiano cheese. Top each plate with 1 or two sausages.
Last updated on:10/23/99 08:07:32 PM