This is one of my signature pasta recipes. Many friends request this particular recipe when they come over to eat at my place during summer.
Made with delicious fresh Sicilian or Maltese spiced and aromatic sausage, and fresh friggitelli (sweet Italian chili pepper). Instead of cheese, this pasta dish is topped with toasted breadcrumb which adds a beautiful crispy texture to the plate.
I hope you will also fall in love with this pasta as my friends did 🙂
Ingredients
- 185 gcalamarata pasta (or “mezzi rigatoni”)
- 150 gSicilian sausage (Maltese sausage is excellent too)
- 12friggitelli (Italian sweet peppers)
- 10cherry tomatoes
- 4 spoonsextra virgin olive oil
- 2 spoonsbreadcrumbs
- 1onion
- 1garlic clove
- 1 pinchground cayenne pepper (optional for extra chilly taste)
- q.s.fresh parsley
Preparation
– chop the onion and the cherry tomatoes and put them into a saucepan;
– add 1 pinch of table salt;
– add 2 spoons of extra virgin olive oil and mix well;
– cut the Italian sweet green peppers into stripes (remove the internal seeds) and add them to the other chopped vegetables;
– put the saucepan with the chopped vegetables onto the stove on medium heat;
– as soon as the oil starts to fry lower the heat, cover the saucepan and allow the vegetables to simmer;
-while the vegetables simmer, take another pot and bring to boil abundant salted water and start to cook the pasta in it;
– meanwhile chop the sausage and put it in a separate fry pan with some water;
– when the sausage starts releasing its fats, remove it from the its fry pan and add it to the simmering vegetables;
– 1 minute before the pasta finishes to be cooked, rinse it and transfer it into the same saucepan where you are cooking the frigitelli with the sausage;
– mix well and cook for another minute;
– put 2 tablespoons extra virgin olive oil in a separate small saucepan, and when the oil gets hot add 2 tablespoon breadcrumbs, the chopped garlic and a pinch of salt;
– mix well till breadcrumbs is well toasted;
– serve the pasta topped with the toasted breadcrumbs and some fresh ground parsley Â