Thursday, September 19, 2013
Papparadelle w/ Italian Sausage in Roasted Garlic Pasta Sauce
For dinner this evening, I made what I had originally planned to make for dinner last night. I picked up some fresh Italian chicken sausage links and browned them well, added a bit of water, covered and simmered until done, about 10-15 minutes. Once they were cooked through, I sliced them diagonally and browned them a bit more, then removed and set them aside. I added a diced red bell pepper and sauteed it until tender, tossed in some fresh sliced mushrooms and cooked them for a few minutes until done and then combined the sausage, cooked red bell pepper and mushrooms and poured a jar of Mezzetta's Roasted Garlic Pasta Sauce over them and simmered about 20 minutes to let the flavors mingle a bit. While the sauce simmered, I made my "papparedelle" out of yellow summer squash by using a regular vegetable peeler to make thin ribbons of pasta. I sauteed them lightly in a bit of olive oil just until al dente and then seasoned it with a few grinds of sea salt. I served the papparadelle topped with the pasta sauce and grated Parmesan cheese. It was a quick, simple and delicious meal...and unbelievable how much the ribbons of yellow squash really looked like papparadelle pasta. If you are interested in checking out the link to see what regular papparadelle pasta (made with wheat) looks like...click here: Pappardelle. I snapped a couple photos for you to see below. Enjoy!