Spicy Pasta

http://online-cookbook.com

Spicy Pasta

Recipe Information
Description: Mini-pasta shells with veggies, cured sausage, and oil sauce Source: Lorna D. Serves/Makes:6 Ingredients 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 Preparation 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. Comments 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!

Recipe Information

Description:: Mini-pasta shells with veggies, cured sausage, and oil sauce

Source:: Lorna D.

Serves/Makes:6

Ingredients

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

Preparation

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.

Comments

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!