From ThisBlueWiki
Jan 5, 2004 12:47 from Stanley Jimbrowski
Even I can do this recipe, and I'm Mr. Butterfingers in the kitchen:
Perciatelli con salsicciotto e verde peperone ragu
(Perciatelli with sausage and green bell-pepper ragu)
2003 D.L. Olesch-Williams
Ingredients
2 tbls extra virgin olive oil
2-3 servings Perciatelli pasta, cooked al dent
2 mild Italian Sausages cut bite size (may substitute bratwurst or other mildly
seasoned sausage)
1 green bell pepper finely diced
1 medium white or yellow onion, finely diced
3-4 cloves of garlic (whole and peeled)
6oz tomato paste
1 cup chicken stock
1 lge bunch chopped fresh Italian flat leaf parsley
freshly ground black pepper (to taste)
Method
Cook the pasta in at least 1 gallon of boiling salted water. You will need to
start boiling the water before you start preparing the ragu.
Heat the olive oil over a medium-high heat and add the sausage pieces, bell
pepper, onion and whole garlic. Saut until the onions turn a golden brown color
and the bell peppers have softened. Add the tomato paste and stir until it
thoroughly coats the sausage and vegetable mixture, and the paste has started
to caramelise. Add a small handful of the chopped parsley, stir it in, and then
add the chicken stock. Simmer gently over a medium heat until the sauce takes
on a glossy appearance, and is the consistency of heavy cream.
Dress the pasta with the sauce, and then serve it topped with more fresh
parsley, and freshly grated Parmiggiano Reggiano.
Serves: 2-3
Prep time: 10 Minutes
Cooking time: 20 Minutes
Difficulty: Easy
[Yum Yum Good> msg #269 (41 remaining)] Read cmd ->