Ingredients:
3 italian sausage links or about 3/4 lb (casings removed)
2 shallots (sliced thin)
1 package of shishitos (one pint or so) stem cut off and slice in half lengthwise
3 gloves of garlic (smashed well)
splash of white wine
zest of a half of a lemon
1 cup freshly grated parmesan
3/4 cup of starchy pasta water
1/2 t. salt
pinch of red pepper flakes
nob of butter
olive oil
Instructions:
Put a T. of olive oil in a skillet and heat to medium high. Add the sausage, using a wooden spoon to break up the pieces to medium-sized nuggets around the size of a quarter. Don't overwork it. The less you move them, the more browned they will be. After the meat looks cooked through and brown and crisp on some parts place it in a bowl and discard the fat. Add the shallots and garlic to the pan. Saute' until translucent and slightly caramelized. Add a glug of white wine and scape up the bits. Cook for another minute, then add that to the sausage that is waiting over in the sidelines. Quickly wipe out the pan and add a T. of olive oil to the pan and heat at on high. Add the shishitos and toss them frequently until they have a bit of a char and are softened. Then add the sausage/shallot mixture back into the mix. Meanwhile, get your pasta water boiling and add a heavy amount of salt (1T.). Boil the pasta until al dente and then reserve 3/4 of the pasta water to add to the pasta mix. Drain the pasta and add it to the sausage along with the reserved water, the parmesan, lemon zest, and chili flakes. Toss and check for seasoning. At the last minute add a nob of butter, toss and serve. Extra credit: warm your bowls at 175 degrees and serve in warm bows with extra parmesan. They impress and give you pro cred.
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