Recipes

Pasta Ultimo

About this recipe

This dish is an amalgamation of multiple sources, and though it requires many steps, it’s definitely worth the effort. You can make your picante well in advance and can fry the sausages and veggies ahead of time as well. P.S. You’re gonna get so fat.

Instructions

Into a bowl, place:

  • 5 cloves garlic (minced),
  • 1 tsp. chili pepper, 1 tsp. dried basil, and 1 tsp. dried oregano,
  • 1 cup olive oil.

Mix with a fork and let sit—this is your picante. 

Lightly wet a large non-stck frying pan and, on low heat, fry:

  • 2 lb. Italian sausages (cut into 1-inch pieces).

When the sausages are moderately seared, add:

  • 1 cup white wine.

Cover and let the sausages get drunk for 10-15 minutes. When they're absolutely annihilated, remove with a slotted spoon. Quickly wipe the pan and fry sausages again in 1-2 tbsp. of picante until they’re nicely browned. Then remove to a bowl.

Using the same pan and another 1-2 tbsp. picante, fry:

  • 1 lb. fresh mushrooms (first washed and nuked for 5 minutes to remove their black water from inside, then sliced).

When done, remove mushrooms to the sausage bowl, and using another 1-2 tbsp. picante, fry:

  • 2-3 red bell peppers (sliced lengthwise into slim strips),
  • 1 large yellow onion (also sliced lengthwise).

Again, remove to sausage bowl using slotted spoon when done.

Boil 2 lb. rigatoni pasta in salted water until slightly undercooked. Drain well and mix in sausage and vegetables along with the remaining picante (add more oil if need be). Then pour everything into a roasting pan and bake at 400°F for 5 minutes, mix, and bake another 5 minutes (until partly dry).

Notes

  •  
    Serve with or without cheese. If with cheese, mix in before baking.
  • You can fry the remaining picante before adding to the pasta (or just add raw).
  • You can also fry your mushrooms in a little water, until they release their water. Drain, and then add the picante.
  • You can also reheat the sausages and veggies before adding to the pasta or, if you time it right, throw them back in at the end of the peppers.

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