Peppery Pasta Parmigiano, a set on Flickr.
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Peppery Pasta Parmigiano
Makes four to six servings
1 pound of fresh tagliolini pasta
1/4 cup of good olive oil, divided
1 onion, finely chopped
2-3 cloves garlic, minced
1 zucchini, peeled and sliced thin
1/2 pound sweet Italian sausage, casing removed and sausage crumbled
1/2 cup dry white wine
2 tablespoons fresh Italian parsley, chopped
1-2 small, colorful peppers (refer to above disclaimer), seeds removed,
cut in half, and then cut in ribbons. Use one-half of each pepper.
1/8 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese
Bring a large pot of salted water to boil.
Heat 1/8-cup olive oil in a sauté pan and brown the sausage until it is done and no longer pink. Set aside. In a second sauté pan, heat remaining olive oil and add onion, garlic, zucchini, and the browned sausage. Cook at medium heat for five minutes, or until onion is transparent.
Add wine and reduce at high heat for five minutes. Lower heat to medium, and add parsley and peppers. Season with pepper flakes, salt, and pepper and cook for five minutes.
With the pot of salted water at a roiling boil, add the fresh pasta. Take care to cook according to the package directions, noting that fresh pasta typically only takes two to three minutes to cook.
Drain the cooked pasta and rinse with cold water. Place about half in a large serving bowl and toss with the pepper/sausage concoction. Add remaining pasta and continue to toss. Top with cheese and serve.