Pasta Mucho con Diabo

Sometimes the stuff I make is so good, I say “The heck with the picture! I just want to eat it before it gets cold!” That is what happened today.

Tonight’s dish is an old standby that I make quite often. Pasta with sausage and onions. But since I am eating alone all this week, I decided I would kick it up a notch and add in the amount of hot peppers that I want. Nothing timid here. And it was FAN-TAS-TIC!
I usually make this dish the same way. But since I had a few sun-dried tomatoes left over, I started with those. They are jarred in olive oil so I added them to a hot pan. Then added one large onion chopped and about 3 hot peppers. Seeded? No way! I go full strength here. Then I add some minced garlic and some capers. Add a sprinkle of salt. I then finish it with organic sausage cut into bite size pieces that I bought at the East End Food Co-op.
Cook everything until it’s fairly cooked through. Then throw on a jar of the best pasta sauce you can find. I used Trader’s Joe’s Arrabbiata sauce to add even more kick.
Let that simmer away while you finish the pasta.
Here’s the end result. And yes, this is my second helping. The first was gone before I had a chance to get out the camera.
It was spicy, but not too much for me. The capers are what add that special something. They are salty and sour at the same time. I have to say, this is some of the best sausage I had too. Actually, everything in the dish was organic. Maybe that’s why it tastes so good

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