One of my favourite parts of cooking is its occasional spontaneity in culminating the ingredients.
This dish was no exception the first time we made it. In the fridge we found mushrooms, onions and green peppers. What could we make with that? Well luckily we also had a box of tagliatelle in the cupboard and 2 sausages in the freezer.
We cooked the sausages, sautéed the vegetables in olive oil and child flake and, after cooking the pasta, mixed it all together. In no time at all, we had made a rich tasting pasta without any pasta sauce.
The olive moistened the tagliatelle together with the meat and vegetables and the onion provided enough flavour that a tomato or pesto sauce wasn’t even necessary.
This dish is a perfect example of how simple can also turn out to be delicious.
Prep time | 10 mins.
Cook time | 20 mins.
Serves | 2 people
INGREDIENTS
- 2 spicy Italian sausages, chopped
- 1/2 box of tagliatelle
- 2 garlic cloves, minced
- 1 green pepper, diced
- 1 jalapeño green pepper, diced
- 1/2 cup of mushrooms, diced
- Olive oil, drizzled
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp crushed red pepper
INSTRUCTIONS
- Boil a large pot of water; add salt to the water once it’s boiled. Once the water is boiling, add the ½ box of tagliatelle.
- Break apart the 2 sausages into small pieces. Add some olive oil into a pan, then add the sausage to the pan.
- Once the sausage is cooked, add 1 cup of olive oil to the pan. Then, add the garlic, green pepper, jalapeno pepper and mushrooms. Let it cook.
- Add salt, pepper and crushed red pepper to the pan.
- Once the fettucine is ready, strain it and add it to the pan with sausage and vegetables.
- Mix the pasta well to ensure the olive base.
- For more spice, add more crushed red pepper.
- Plate each serving and top it off with parmigiano cheese. Enjoy with a fine glass of red or white wine!
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