Ingredients:
3 lbs. of Italian sweet or hot sausage
2 red peppers 1 onion 2 flats/boxes of fresh sliced mushrooms 1 lb. rigatoni 1/2 can beer 1 can condensed mushrooms 2 garlic cloves 1 handful fresh chopped chives |
1 tsp. dried basil
1 tsp. dried oregano 1 tsp. coriander 1 tsp. red pepper 1/2 cup of olive oil 1/2 stick butter 2 Tbsp. tomato paste Salt and pepper |
Directions:
In a chicken fryer on low heat, decase the sausage into small bite-size pieces and slowly sauté, making sure not to fry. Add the mushrooms almost immediately and let the sausage cook in the sauce. When sausage is almost done, add the mushrooms and cover, so you're steaming the mushrooms over the sausage. When mushrooms look almost done, turn them into the sausage and add the beer. Cover and simmer.
In a separate fryer, add olive oil, butter, garlic, basil, oregano, coriander, red pepper, salt, and pepper. Keep at medium heat until the mixture breaks down and comes together. Add sliced peppers and onions and sauté. Combine both fryers into one and add tomato paste and chives. Serve over pasta and sprinkle with cheese, if desired.
In a chicken fryer on low heat, decase the sausage into small bite-size pieces and slowly sauté, making sure not to fry. Add the mushrooms almost immediately and let the sausage cook in the sauce. When sausage is almost done, add the mushrooms and cover, so you're steaming the mushrooms over the sausage. When mushrooms look almost done, turn them into the sausage and add the beer. Cover and simmer.
In a separate fryer, add olive oil, butter, garlic, basil, oregano, coriander, red pepper, salt, and pepper. Keep at medium heat until the mixture breaks down and comes together. Add sliced peppers and onions and sauté. Combine both fryers into one and add tomato paste and chives. Serve over pasta and sprinkle with cheese, if desired.
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