Spicy Cherry Pepper & Sausage Fiorelli
Who's ready to spice up their weekend? Spicy cherry peppers bring the heat, Citreve freeze-dried tomatoes bring a welcome sweetness, and the Beyond Meat sausages bring the flavour. This recipe comes correct. Prepare your tastebuds!
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
15
Serves: 4
Ingredients
- 400 grams400 grams400 grams Fiorelli Pasta
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 5 cloves5 cloves5 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 7 whole7 whole7 whole Hot Cherry Peppers in Oil, From the jar. Tops cut off and insides scooped out. Leave some seeds. Chopped.
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 1.5 cups1.5 cups1.5 cups Freeze-Dried Cherry Tomatoes - CITREVE
- 1 cup1 cup1 cup Heavy Whipping Cream, room temp
- 0.75 cup0.75 cup0.75 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Parsley, chopped for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, heavily salted water to a boil. Leave covered.
- In the meantime, begin heating the EVOO, garlic & pepper flakes in a large, deep non-stick skillet set to about medium. Once heated, let everything sizzle together for about 30 seconds before adding the onion, hot cherry peppers, and a good hit of both salt & pepper. Stir and cook the veggies about 7 - 8 minutes until the onion has mostly gone soft. Make a well in the center and crumble in your sausages. Break the sausage sup into smaller crumbles as they cook for a few minutes before stirring everything together. Season again with a pinch of salt & pepper & continue to cook for another 5 ish minutes.
- Stir in the tomato paste and continue to cook another couple minutes. Next, pour in the wine and add the freeze-dried tomatoes. Season again with a pinch of salt & pepper. Stir and let that simmer 4 - 5 minutes. In the meantime, add your pasta to your boiling water and cook until al dente.
- Pout the cream into your skillet along with a pinch of salt. Reduce the heat slightly & let that simmer until the pasta is ready. Once the pasta is al dente, strain it directly into your skillet and toss to combine over the heat for a minute or two. Turn off the heat and fold in the grana padano. Taste your pasta and adjust your salt / pepper if needed. Remove from the heat and set aside for a couple of minutes.
- Serve your pasta garnished with additional grana padano and a sprinkle of parsley. ENJOY!
Notes
- This dish is SPICY you guys. Every bite left my mouth tingling as the sweat built up over my lip, If needed, reduce the cherry peppers by half to reduce the intensity of the heat.
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 578 |
| Fat: | 50 g |
| Carbohydrates: | 22 g |
| Protein: | 21 g |
| Cholesterol: | 123 g |
| Sodium: | 1577 mg |
| Fiber: | 3 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Spicy Cherry Pepper & Sausage Fiorelli”
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The amount of flavor in this dish sounds incredible!!
Thank you so much 🙂