7.31.2008

Pasta Italia

From the kitchen of Sean Favero

1 lb penne pasta (farfalle or fusilli work too)
2-3 medium sized tomatoes, diced
1 large green bell pepper, diced
½ lb fresh mozzarella, cubed
2 large Italian sausages
2 cloves garlic, minced
crushed red pepper (optional)
basil
olive oil
balsamic vinegar
salt
pepper

Cook pasta as directed. Drain and put in a large serving bowl with 1-2 tablespoons olive oil. Stir so pasta is coated in oil. This will keep the pasta from sticking together. Then add tomato, bell pepper, and mozzarella. Mix well. Set to the side.
Squeeze sausage out of casings into frying pan. Add garlic and a few shakes of crushed red pepper if desired. Cook sausage until it is crumbled and completely cooked. Let sausage cool for a few minutes after cooking. Drain fat and add to the pasta bowl. Mix well. Serve pasta at room temperature.
Add fresh or dried basil, oil, balsamic vinegar, salt and pepper as desired.

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