Home made fettuccine w/ eggplant, portobello & chicken sausage
The endless combinations of ingredients that can be used with fresh pasta make each dinner a unique experience. The one above was no exception. Incredibly easy to make and so tasty that we ate it almost as fast as we made it! Here is how I improvised this dish once I noticed fresh fettuccine hanging from the pasta rack in the kitchen that Robert had just whipped together. Although any good pasta of your choice will do, I recommend Pasta Setaro, some of the best packaged pasta you can find.
Ingredients: 1 small eggplant, cut into strips; 1 large portobello cap, sliced across; a few leaves of swiss chard or spinach, blanched and coarsely torn; 1-2 links of organic chicken sausage, cooked and sliced; 1/4 cup gorgonzola cheese; salt & pepper and olive oil for sautéing; 1/2 minced red jalapeno or a teaspoon pepper flakes.
Preparation: while heating the salted water for the pasta, sauté the eggplant strips and mushroom slices in olive oil for a few minutes.When translucent, add the garlic and minced jalapeno, or red pepper flakes, and stir well. After about 5 minutes add the sausage slices and keep cooking. Season with salt & pepper to taste and mix well to blend the flavors together. Meanwhile, add the pasta to the water and cook until al dente. If using fresh pasta, this will be achieved in 60-90 seconds, so stand by. Drain immediately, reserving 1/2 cup of pasta water. Once the vegetables are almost done sautéing, add the strip of blanched swiss chard or spinach, mix together, and remove from the heat. Plate the pasta, mixing in a little hot water first if needed, top with the sautéed vegetables, a sprinkling of gorgonzola cheese, and mangia!
1 comment
Just made this and it was DELISH!!! I made small modifications and used spinach fettuccine, shallots and cayenne. Thank you for excellent recipe, I will continue to check out more for your blog 🙂