It’s fairly unusual that I repeat recipes several times in a fairly short period of time. It’s even more unusual that I should do this without writing about it here on Monkeying Around The Kitchen. Well, I guess that makes the recipe for Chic Chorizo & Peppers Over Pasta from page 147 of Michele Urvater’s Monday To Friday Pasta fairly unusual then because I’ve made this thing four, maybe five times and it’s evolved to the point where I’ve changed enough elements that I feel comfortable writing it up as my own recipe, but you’ll have to wait until next week to see that! First, I’m going to write about my earlier experiences with this recipe, which I changed right off the bat by using sweet Italian sausage instead of Chorizo. I want to say I tried finding the original, but couldn’t and went with what I thought my family would enjoy. It wound up being a good decision.
I skipped taking photos of some of the more obvious steps like getting the salty pasta water going and cooking the sausage in a pan. Once that’s done, you remove it and place chopped red peppers, mushrooms and onions in the same pan. Cook that mixture for a few minutes and once it looks tender, you put the sausage back in along with two tablespoons of water (which I took directly from the boiling pasta water) and a teaspoon of caraway seeds (which is probably a bit redundant considering you’re using Italian sausage). You cover that for 5-7 minutes and let cook. If you’re timing’s good, your pasta will be done about this time, so you can drain that in the time and return to the pot. When the sausage and veggie mixture is done, drop it into the pan and mix with a half a cup of sour cream. I usually go with low fat sour cream most of the time and did once for this, but I would recommend going with the regular because it holds up better.
You mix all that together and have yourself a dinner that only created a few dirty dishes (a nice little bonus if you cook and clean). This recipe which balances the sweet tanginess of the sausage with the coolness of the sour cream turned out to be a really well balanced meal. Add in my favorite vegetable — mushrooms — and red peppers which have their own unique sweetness and crispness and you have a dish that’s pretty darn delightful.