Artspring Pasta

..Artspring Pasta..

ARTSPRING PASTA I - (there are many variations)

INGREDIENTS

24 OZ OF PENNE PASTA or other pasta
12 OZ ANY KIND OF ITALIAN OR SEASONED SAUSAGE
10 CLOVES OF GARLIC
1 HANDFULL OF KALAMATA OLIVES
10 PEPPERONCINI
1 PCKG OF FRESH BUTTON MUSHROOMS-SLICED
1 RED BELL PEPPER-SLICED
½ A DOZEN SUNDRIED TOMATO-SLICED
2 DOZEN BABY CARROTS CUT IN ¼’S
1 DOZEN CHERRY TOMATO-TRIMMED
2 SCALLIONS-SLICED
OLIVE OIL
BALSAMIC AND RED WINE VINEGAR
SALT & PEPPER & PINCH OR TWO OF CHILI FLAKES

Slice the sausage on a bias and cook in olive oil until brown and remove. In the same oil cook the garlic and mushrooms until soft and remove. Add some additional olive oil and cook the carrots until soft and add the red and green pepper, sundried tomato, cherry tomato, pepperoncini, kalamata olives and cook until these are soft but the peppers are still a little crunchy. Combine all of these prepared ingredients in a large mixing bowl.

Cook the pasta per the recommendations, drain well and then combine them in the mixing bowl with the other ingredients. Stir together. Add salt, pepper to taste and desired chili flakes. Add ¼ cup of olive oil, 3 tablespoons of balsamic and 3 tablespoons of red wine vinegar and stir. Transfer to serving dish and sprinkle sliced scallions for garnish. Can be served hot or cold and this recipe will serve 10-15 hungry souls.


..Artspring Pasta.. ARTSPRING PASTA I - (there are many variations) INGREDIENTS 24 OZ OF PENNE PASTA or other pasta 12 OZ ANY KIND OF ITALIAN OR SEASONED SAUSAGE 10 CLOVES OF GARLIC 1 HANDFULL OF KALAMATA OLIVES 10 PEPPERONCINI 1 PCKG OF FRESH BUTTON MUSHROOMS-SLICED 1 RED BELL PEPPER-SLICED ½ A DOZEN SUNDRIED TOMATO-SLICED 2 DOZEN BABY CARROTS CUT IN ¼’S 1 DOZEN CHERRY TOMATO-TRIMMED 2 SCALLIONS-SLICED OLIVE OIL BALSAMIC AND RED WINE VINEGAR SALT & PEPPER & PINCH OR TWO OF CHILI FLAKES Slice the sausage on a bias and cook in olive oil until brown and remove. In the same oil cook the garlic and mushrooms until soft and remove. Add some additional olive oil and cook the carrots until soft and add the red and green pepper, sundried tomato, cherry tomato, pepperoncini, kalamata olives and cook until these are soft but the peppers are still a little crunchy. Combine all of these prepared ingredients in a large mixing bowl. Cook the pasta per the recommendations, drain well and then combine them in the mixing bowl with the other ingredients. Stir together. Add salt, pepper to taste and desired chili flakes. Add ¼ cup of olive oil, 3 tablespoons of balsamic and 3 tablespoons of red wine vinegar and stir. Transfer to serving dish and sprinkle sliced scallions for garnish. Can be served hot or cold and this recipe will serve 10-15 hungry souls.
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