Portabella vs. Portobello, apparently either is correct but you won't care once your serve up a bowl of my Pasta with Chicken Sausage & Portobello Mushrooms |
One of my favorite Sunday dinners is pasta and this particular pasta recipe is a family favorite! And it's a low fuss meal that comes together in about 15 minutes and then it's left to simmer to develop it's rich flavor.
What I love about it is that it is lighter in calories then a traditional pasta and sausage dinner because I use lean Italian-style chicken sausage. If you splurge on a good brand you won't miss the pork variety.
The addition of the portobello mushrooms adds that extra meatiness and lots of depth of flavor.
Typically, I like to serve this with some kind of slow cooked greens, such as kale or swiss chard and wine, red or white. I tend to drink whatever I am in the mood for and just chuck that whole this type of wine goes with that type of protein. If you like it ... I say drink it!
Serves 4
Serve with garlic bread and a light salad and of course wine, lots of wine!
- 2 tablespoons olive oil
- 2 medium onions sliced
- 2 red and yellow bell or 8 mini-bell peppers, sliced
- 3 caps of portobello mushrooms, thick sliced
- 1 tablespoon minced garlic
- 1 tablespoon oregano, dried
- 1 tablespoon basil, dried
- 1/4 - 1/2 teaspoon of red chili pepper flakes
- 4 mild Italian-style chicken sausages, sliced on the diagonal
- 1 cup red wine
- 1 28 oz can crushed tomatoes
- Salt and pepper to taste
- 1 pound cooked penne pasta (or pasta of choice)
- Heat a heavy bottomed, skillet with tall sides over medium heat, add the first 3 ingredients, saute 3 minutes.
- Next, add the mushrooms, garlic, oregano, basil and red chili pepper. Saute 3 minutes.
- Add sausage and saute 5-7 minutes, stir often.
- Pour in wine to deglaze the pan and allow to simmer until the wine is reduced by half.
- Add tomatoes and salt and pepper to taste.
- Simmer 30-45 minutes over low heat. Adjust seasonings to taste.
- Add cooked pasta and stir well to incorporate.
- Top with grated Parmesan cheese, if desired.
Serve with garlic bread and a light salad and of course wine, lots of wine!
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