Pasta Burro Con Salsiccia E Fungo (buttered Pasta With Sausage & Mushrooms)
From elgourmand 12 years ago
- 30 to make
- Serves 2
I found some delicious Italian sausage at one of the American shops last week. I should have found that at a deli; along with Greek olives, Pastrami, stuffed grape leaves, great dill pickles and like that. Sorry, no deli in Samoa. Read more No European food store in Samoa. We get heaps of food stuff from New Zealand but either they don’t think we need the good stuff or they don’t do European. I have a couple Kiwi friends who would have me believe it’s a bit of both. They say that Pastrami, etc. is hard to find in Kiwi; whatever. I want to do a dish that won’t overpower the sausage, something simple. Ah, Lazy Bugger’s Pasta. That won’t work but it’s headed in the right direction. From this we have Pasta Burro con Salsiccia e Fungo. The recipe is for 2. See less
Ingredients
- • 4 – 6 oz (250 – 300g) vermicelli, how hungry are you? shopping list
- • 2 – 3 italian sausage, cubed; how hungry are you? shopping list
- • ½ stick of butter, ± to taste. shopping list
- • 2 Tbs chopped red onion. shopping list
- • 1 Tbs olive oil. These sausages are very lean but adjust if yours is fatty. shopping list
- • 1/2 cup mushrooms, sliced. shopping list
- • Good pinch of parsley or cilantro. shopping list
- • Pinch of basil. shopping list
- • salt & fresh ground pepper to taste. shopping list
How to make it
- 1. Cook the pasta in the usual way, drain & rinse. Usually I ain’t fussy about this but you need to do the rinse for this dish.
- 2. Cut the sausages down the middle and cube to about ½ inch, bigger if you like. See Photo
- 3. Put the olive oil in the pot and bring it up to a light frying temp.
- 4. Add the sausage & onions and cook until the onions are almost done.
- 5. Add the butter, the spice and mushrooms and cook for a minute or so. See Photo
- 6. Add the pasta and bring to temp, stirring gently.
- 7. Turn off the flame and let stand for a minute.
- 8. Serve hot. This dish doesn’t set all that well See Photo. You need to serve it shortly after it’s done.
- That wasn’t so bad, was it? I sprinkled a bit of Parmesan cheese on this and steamed a couple cups of broccoli to go with it See Photo. I reckon baguettes or French Rolls are a must.
People Who Like This Dish 6
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