Wednesday, August 19, 2015

Pricilla Pasta with Sausage and Corn

It was an uncharacteristic cool rainy day for Saint Louis. On the way home all slave could think of was what is already in the pantry to fix tonight?

It is truly amazing what can come from not wanting to stop and walk through a store on the way home. This blend just seemed to fit the day and the mood.

½ lbs pasta
2 tablespoons extra-virgin olive oil
12 ounces breakfast sausages, cut
½ cup red onion
1 tbs sweet paprika
1 can whole kernel corn, drained
8oz. sauteed mushrooms
½ teaspoon kosher salt, plus for the pasta water
8 ounces ,cream cheese room temperature
1/8 tsp red pepper flakes
1 cup grated mozzarella cheese

Cut up the red onion

Cut up the sausage into 1 – 2 inch pieces.
Wash & drain the mushrooms and drain

Drain the corn

Meanwhile, heat a skillet over medium heat. Add the olive oil and onion. Sprinkle paprika over and stir it well. 

Cook for about 5 minutes.
Add the sliced mushrooms and stir as that cooks down and starts to brown. Another 5 minutes.

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta cook until al dente. Drain well, reserving ½ cup of the pasta water.

While pasta is cooking add in the sausage pieces to the mushroom/onion mix. 

Let that cook for 4 minutes, then add corn for 2 more minutes.

Transfer the mixture to a large bowl. Add the cream cheese, the hot pasta and pasta water. Sprinkle in the red pepper flakes.

Add the Mozzarella directly over the un-tossed hot pasta. Using a large serving spoon, toss everything together well.

Serve with a simple green vegetable and maybe a small plate of sliced tomatoes for great color!

For our music tonight:

So happy to be able to pull together something this hearty and good for my Master Indy.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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