Been a while since I've done sloppy joes. I may change that this week.
For tonight, though, a simple pasta dish. Simple, yeah, right.
So the plan is to make a pasta dish, sausage and peppers over fettuccine. So we need sausage. I'm going to try something a bit different here.
Yep, chicken. I've made a bit of pork sausage here and there, trying for a chicken version. It will be a mix of thigh and breast meat.
And to flavor the sausage we have at the bottom left some marinated lombardo peppers. That's lombardo with an "O" at the end, not an "I" for you Packers fans. The garlic was marinated with the lombardos, purchased from the local Kroger affiliates olive bar. As were the goat horn peppers and sun dried tomatoes. The basil is fresh from the plant in the kitchen window sill. The wine is a basic chardonnay, nothing exotic, but nice. The little glass bowl contains kosher salt, black pepper and about a quarter cup grated parm. What doesn't appear in the pictures is some pork fat, chicken sausage needs some help.
The pasta should be simple and straightforward.
I'll end up using a mix of all purpose unbleached flour along with the semolina, about a 50/50 mix. The red bell will get roasted, pureed and mixed in.
First off the chicken is boned, the bones and bits not used here go into the freezer for the next batch of stock. I ended up with 2 pounds of meat, about 2/3 breast, 1/3 thigh. It gets cut into chunks and tossed in a bowl. About 6 ounces of pork back and belly fat gets cubed and tossed into the bowl, which goes into to the freezer to chill. The peppers, garlic and basil get chopped coarsely. The grinder gets set up and the meat and veggies are run through. Once in the bowl the wine and salt mix are added in, the sausage goes into the fridge to mellow for a while.
Next step the pasta. First, get the red bell on the flames.
Starting to char, keep working it. Finally done, into a bag to steam for a while. Back to football. Clean and scrape the pepper, puree:
Looks about right. The flour mix, the eggs and pepper puree hit the mixing bowl, round and round she goes. Looks sort of right, let it rest, more football.
And indeed, it was only sort of right. Pepper puree wetter than I thought, I need more practice.
Karen, dinner may be delayed a bit.
Eventually I get it worked out, produce some barely passable noodles. On to the sauce while they dry a bit.
So in addition to the peppers in the sausage, the pepper in the pasta dough there will be some peppers in the sauce. A quick test patty of the sausage shows I underestimated the amount of salt the prepared peppers added. Not too bad, though, just won't need to add any salt to the final sauce.
Olive oil goes into a cold skillet, those garlic cloves are crushed and added then the fire is lit. Once the garlic starts to sizzle a bit and get fragrant the diced shallot and sliced peppers go in.
Cooking away, almost time to toss the pasta into that pot.
The veggies are sweated, the heat is cranked up and a good dose of dry vermouth added. Once reduced in goes the sausage to brown. Then the cream is added, and while that boils gently the pasta goes in the pot.
In spite of the issues with the salty sausage and the overly wet pasta dough the final dish was very good. It came together well, both Karen and I ate more than we probably should have.