- Mini-pasta shells with veggies, cured sausage, and oil sauce
- Lorna D.
- 1 box mini pasta shells
- olive oil, as needed - several tbsp
- 2 tbsp (30 ml) minced garlic (I use kind from jar)
- 5 hot peppers, minced with seeds (fresh - adjust for your taste 5 makes it pretty hot, depending on the type of hot pepper you use)
- 1 package cured "summer sausage" or keilbasa or cured hot sausage, cut into bite sized pieces
- 1 large or two medium onions, cut into small strips
- 2 jars baby mushrooms, drained
- 1 12 oz (336 grm). can dark kidney beans, drained
- 1 cup (225 ml) wine - a sweet wine like zinfandel works nicely, a dark red gives a more intense flavor - I usually add a tbsp of sugar if I use a dry wine.
- 2 16 oz (448 grm). cans diced italian or plum tomatoes
- salt and pepper to taste
- In large pot, boil shells until al dente.
- Drain and set aside.
- In very large fry pan, coat bottom of pan thickly with olive oil.
- Heat on medium high heat.
- Add hot peppers, garlic, and sausage, cooking until sausage is browned.
- Add onions, mushrooms and kidney beans. Stir, cover, and cook for 2 minutes.
- Add more oil to coat food in fry pan if it looks like it is sticking to pan.
- Stir and add wine and tomatoes, along with the tomato juice from the cans.
- Your food will look very soupy - taste it.
- Add salt and pepper to taste.
- If you want a hotter meal, add more hot pepper, or hot pepper flakes now.
- Cover pan and simmer for approx. 5 minutes.
- Very carefull transfer contents of fry pan into large pot with pasta shells - I use a ladle to transfer the liquid, then dump in the food.
- Mix well, cover and let sit for at least 10 minutes, so pasta can soak up some of the liquid.
- Serve with good italian bread for soaking up juice.
- This pasta is also very good served with white rice - a little non-traditional, but the bland white rice works well with the spicy, wet pasta.
I change veggies throughout the year. For instance - when yellow squash is in season I add it to the recipe.
This recipe makes a lot of food - It tastes even better the second day! It lasts several days in the fridge - good for a mom who doesn't want to cook every day!