Spicy Cherry Pepper & Sausage Fiorelli

Recipe Created by the_happy_veg

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!

Ingredients:

400 grams Fiorelli Pasta
1/4 cup Extra Virgin Olive Oil
1/2 tsp Red Pepper Flakes
5 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
7 whole Hot Cherry Peppers in Oil, From the jar. Tops cut off and insides scooped out. Leave some seeds. Chopped.
4 whole Plant-Based Hot Italian Sausage - Beyond Meat
1 Tbsp Tomato Paste
1 cup White Wine, I used a local Ontario Pinot Grigio
1 1/2 cups Freeze-Dried Cherry Tomatoes - CITREVE
1 cup Heavy Whipping Cream, room temp
3/4 cup Grana Padano Cheese, finely shredded
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Parsley, chopped for garnish

Process

1. Bring a large pot of cold, heavily salted water to a boil. Leave covered.
2. 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.
3. 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.
4. 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.
5. Serve your pasta garnished with additional grana padano and a sprinkle of parsley. ENJOY!