I figure that whenever I make something new, I should put it up here, since people are always asking me how to cook the way I do. The answer is almost always “take a bunch of tasty stuff and throw it in a pot.” But I guess without basic culinary instinct (thankfully inherited/learned from both parents) that doesn’t mean very much.
So, here it goes.
Sausage with Vino Primitivo.
One package of sausage
Some bell peppers (well, one or more bell peppers, depending on how much you are making, and how much you like veggies.)
Red wine. I used Vino Primitivo, which is Italy’s version of Zinfandel (really, look it up).
Olive oil (always)
Pecorino Romano or Parmesan cheese.
Pasta of your choice. You could theoretically serve this with bread too. I will let you know how that turns out. I have lots of leftovers and not very much pasta.
The usual suspects.
You can change this however you want, but this is just what I have lately, so it is what I use.
First, put on a pot of water with olive oil and salt for cooking your pasta.
While those start to cook, prepare your sausages. I removed the casings of these sausages, because they were very soft, and I had no idea whether the casing was edible. You generally want nice, bite-sized pieces.
Turn down the heat and let it simmer. Cover.
Chop your bell pepper to match your pasta (long skinny cuts with long skinny pasta, etc.)
I could have cut these a little thinner, but it is not really that important. It just looks a lot better if they match.
Cook your pasta at some point
When everything is cooked to your satisfaction in the pan, remove the lid and turn up the heat a little to reduce the sauce. A great way to thicken the sauce, which I generally do, although not this time, is to add butter when it comes off the heat. It works great and tastes fantastic.
For breakfast I had, as usual, caffe and a cornetto. Well, I know this isn’t really called a cornetto, but I have no clue what it is really called, and they call them all cornetti for pricing’s sake.