Monday, March 10, 2008

Rustic Sausage Penne with Fresh Herbs

I first made this dish to use up some leftover meats from my Smoked Turkey with a Side of Sausage recipe. However, I liked it so much that I make it all the time now. It is rare to find really pasta dishes that take advantage of grilled flavor, you can make this dish from your leftovers or serve it as a main course at a cookout.

Last summer Lizabetti's herb garden was full of garlic chives, oregano, and parsley. These fresh flavors really wake up the penne and make the tastes just dance on your tongue. Using whole wheat pasta contributes to the heady rustic flavor of this dish. I can't wait for summer to come back so that I can eat these type of dishes again.

  • 4 links Italian Sausage, grilled and sliced
  • 4 oz outdoor smoked turkey, or leftover grilled steak
  • 8 pitted Moroccan or French dry cured black olives
  • 3 oz shredded sharp provolone or Parmesan cheese.
  • 1 Italian pepper, sliced and grilled
  • 2 Portabello mushrooms or 8 Crimini mushrooms
  • 1-2 tablespoons chopped garlic
  • 1 lb whole wheat penne pasta.
  • 2 tablespoons olive oil.
  • 2 hand fulls Fresh herbs per availability. I used garlic chives, parsley, and oregano.

  1. Grill sausage and set aside, or use leftover sausage if available.
  2. Rub Portabellas with garlic and olive oil. Grill fin side down firs for 5 minutes, flip then grill an additional 5 minutes.
  3. Boil water, add pasta, boil for 6-8 minutes, drain.
  4. Slice and grill the Italian pepper
  5. Slice the sausage and turkey(or steak).
  6. Heat up a pan, add olive oil, and fry the garlic.
  7. Throw in the meat, slightly sear.
  8. Add the mushrooms, olives and peppers. Mix thoroughly.
  9. Throw the pasta into the pan, mix and sear slightly.
  10. Sprinkle with the cheese.
  11. Transfer the whole mixture into a serving bowl, sprinkle with fresh herbs.
  12. Serve with a Chianti or for a lighter drink, a red wine spritzer (red wine, seltzer, ice).

See All of Our Recipes

Copyright © 2007, 2008, All Rights Reserved

No comments: