Tuesday, March 6, 2012

Everything But the Kitchen Sink Pasta

If you read my blog often you know that I recently moved and after a long weekend of unpacking and trying to get my life back in order I was in dyer need for some comfort food. As I scoured recipes I have been wanting to try I kept thinking "Oh that would be good, but it doesn't have <<insert favorite ingredient here>>" or "that would be good but not sure I have the energy for that one". The more and more I searched I realized what I wanted was a little bit of everything so I gathered all my favorite ingredients, cooked some pasta and sat down in my sweats and enjoyed my first meal in the new place!

Everything But the Kitchen Sink Pasta
1 pound fettucine
3 tablespoons butter
3 cloves garlic, minced
1 onion, chopped
1 shallot, chopped
1 package cajun style andouille sausage
8 oz. pancetta, cubed
8 oz. prosciutto, cubed
1 jar kalamata olives
1 jar capers, drained
1/2 cup sherry
1 cup whipping cream
1 can artichoke hearts, squeezed and coarsely chopped
salt and pepper
1 package grape tomatoes, halved
Parmesan Reggiano Cheese
Cook pasta according to package instructions. Reserve 1 cup pasta water when draining the pasta. 
In a large skillet melt butter and saute the onions until tender. 
Add garlic and saute a minute more. 
Add 2 tablespoons butter and mushrooms. Saute until the mushrooms begin to cook down.
In a separate pan cook the saute the sausage until it is brown around the edges. 
Add prosciutto and pancetta. 
Add sherry and deglaze the pan using a wooden spatula. 
Add cream, artichokes, capers, cooked sausage and olives. 
Season with salt and pepper. Simmer over medium low, stirring occasionally for 20 minutes. 
Add pasta to the sauce pan and toss to coat. Top with tomatoes and cheese.
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