Ingredients: |
Ingredients: 6 bell peppers, seeds & stems removed
6 T extra virgin olive oil
Salt & pepper
1 lb mushrooms, sliced
1/2 c packed parsley leaves
1 T fresh oregano
1 T fresh thyme
2 garlic cloves, coarsely chopped
1 lb Italian sausage, sliced (removed from casing)
1 lb penne or other tubular papsta shape
1/4 c reserved pasta cooking water
grated parmigiano cheese to taste
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Directions: |
Directions:1. heat oven to 450º. Cut peppers into 1/2 inch pieces. Drizzle with 3 T olive oil, salt & pepper, bake until peppers are charred on edges and tender, stir occasionally, 30-40 minutes, depending on oven. Remove from oven. Careful easy to burn towards the end.
2. Finely chop parsley, oregano, thyme & garlic together; set aside. Heat 3 T of oil in a large skillet. Add mushrooms, cook & stir over medium/high heat until mushrooms are tender and golden brown. Add chopped herb & garlic mixture, saute & stir for 2 minutes. Transfer to side dish, wipe out skillet.
3. Place sausage into skillet, cook & stir, over medium/high heat, until sausage is browned. transfer to strainer. To baking dish with roasted peppers, add mushroom mixture & sausage. Cover with foil & keep warm in oven at lowest temperature.
4. Boil large pot of water stir in pasta and cook as directed on package. Ladel out 1/4 cup pasta cooking water; reserve. Drain pasta.
5. In a large serving dish or platter combine pasta with vegeatable/sausage mixture. Stir to combine. Add pasta reserve water to moisten pasta, if desired. Sprinkle with cheese. |
This recipe for Penne d'Allessandria is from