Wednesday, November 17, 2010

Mafaldine with Calabrese Sausage and Peppers

Yummy Italian food! 
     There are several different regional Italian sausage and pepper recipes.  Italian sausage comes in many different styles too.  A dried hard Italian Calabrese sausage is used to make this recipe.  This recipe is similar to a Sicilian styled sausage and pepper dish but the seasoning is closer to where mafaldine pasta is popular.
     Mafaldine pasta was named after an Italian Princess who married a German.  Her name was Mafaldine.  World War 2 led to a tragic end for her.  She was sent to a concentration camp and was killed there by a bomb blast.  Tragic love story it was.  So Mafaldine, a ruffle edged thin pappardelle pasta, was named after her.  Mafaldine is a very pretty pasta too.
     Recipe:  Saute 1 sliced shallot and 2 sliced garlic cloves with a splash of olive oil over medium heat in a saute pan.
     Saute till the garlic turns golden colored. 
     Add a few small thick slices of red and green bell pepper. 
     Saute till the peppers lightly caramelize. 
     Add a small handful of thin sliced dried Italian calabrese sausage. 
     Saute for a minute and then add a splash of dry red wine. 
     Add about 3 to 4 ounces of imported crushed Italian peeled plum tomatoes. 
     Add a pinch of basil.
     Add a pinch of oregano.
     Add a pinch of crushed dried red pepper.
     Add sea salt and black pepper. 
     Add a couple of chopped fresh sage leaves.
     Add a few pinches of chopped fresh Italian flat parsley. 
     Add a splash of rich veal stock. 
     Add a splash of virgin olive oil. 
     Reduce the sauce over medium heat till a medium thick tomato sauce is formed. 
     Add some al dente cooked mafaldine pasta to the sauce in the pan. 
     Toss the pasta, sauce, sausage and peppers together. 
     Set the pasta on a plate. 
     Sprinkle a tiny amount of grated parmesan cheese over the pasta. 
     Garnish with Italian flat parsley sprigs.
     Delicious!  Just enough sauce is made to flavor the pasta and not flood it.  The Italian Calabrese sausage is a deep dry cured kind of flavor with a hint of hot pepper and sweetness.  Shallots are very popular in some areas of Italy.  The flavor of sausage and peppers is a classic combination.  Good imported canned Italian crushed peeled plum tomatoes require very little cooking time.  The sage is the main herb flavor in this dish.  Mafaldine pasta is pretty to look at.  This is not your average sausage and pepper pasta recipe.  The flavors in this recipe are exceptionally great!  ...  Shawna

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