Dinner at home on a Friday evening…sure why not?! No plans to go anywhere last night so decided to cook for the familia….So for everyone this my take on Pepperonccino dish from Capricciosa.
Rotini with Peppers and Sausage
- 1 box Rotini
- 3 Pork Fennel & Jalapeño Sausage (This was from WholeFoods but you can use whatever you prefer) *Be sure to remove the casing
- 3 medium Portabello Mushrooms (you can use whatever you like)
- 3 Bell Peppers (1 each of green, yellow and red)
- 4 Garlic cloves diced
- Chili Flakes
- Salt & Pepper to taste
- 1/3 cup Parmesan Cheese
Note: I season as I cook each ingredient separately.
Cook pasta to your liking (I prefer al dente) when done place in a strainer and rinse under cold water and set aside. Be sure most of the water has been strained.
Heat oil add the sausage cook until golden brown with salt & pepper to taste. When done remove from pan and set aside. Add garlic and bell peppers cook for about 5 minutes season with salt & black pepper and chili flakes then remove from pan and set aside. Then add mushrooms season and cook until done. Now combine all the ingredients pasta, sausage and peppers toss together for a few minutes, season and toss in the parmesan cheese. Let this cook for about 5 minutes toss a couple more times and it’s ready to serve.
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