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.
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.
socialslave
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
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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