If red is the color of love, then this dish IS love. Spaghetti with a zip and tang that will have your heart, even if it's three sizes too small, beating like a knight in shining armour has just swept you up on his horse and you're galloping bare-back (the horse, not you) into the sunset...what? It could happen! When I came across this recipe I almost passed on it without giving it a second thought, thinking the mister would never eat it...he doesn't like to eat food he can't pronounce, his heart hasn't beat for at least ten years and he doesn't own a suit of armour. When we were at the grocery store I passed the aisle with the Peperoncini, so I told the mister to go back and grab me a bottle..."Pepper what?" Pep-er-on-CHEEEEEneee. "What the hell is that?" Just get it, it's by the pickles. "Then why can't I just get pickles?" Because I'm not making Pickle Spaghetti. Off he walks. Two minutes later he finds me in the frozen food aisle, "What's it called again?" Pep-er-on-CHEEEEEnee, say it with me, Pep-er-on-CHEEEEnee, now off you go! This time, with the help of a store employee, he returned with a bottle of Peperoncini and he said, "Whatever you're making with this, I'm not eating."
Not only did the mister eat his words, he ate this spaghetti - two plates full, two nights in a row! So much for his diet! This isn't your run-of-the-mill-weeknight-don't-know-what-else-to-fix-spaghetti. This has layers of flavor - aside from peperoncini, and the Italian sausage cooked in BACON GREASE (used strictly for medicinal purposes, and for a bit more flavor boost), there are shallots, garlic and smoked paprika...LAYERS of FLAVOR! If you haven't used smoked paprika before, you're in for a treat! Spanish (or Hungarian) pimientos (peppers) are actually smoked over logs to create a more complex taste and when used in cooking, smoked paprika adds depth and richness, almost an "earthy" taste which is far different from the paprika most of us are used to.
Oh, and there's cream. Love, I tell you, this is a dish filled with love. Make this for your Valentine - it will work better than an arrow straight out of Cupid's bag.
Peperoncini Spaghetti - Adapted from Bon Appetit, February 2011 (Original recipe from Storie Street Grille in Blowing Rock, North Carolina)
1 tablespoon bacon grease (Please don't pretend you don't have a jar of this in your fridge!)
1 lb. Italian sausage, bulk or links, casings removed
1/2 cup sliced peperoncini plus 1 cup liquid from jar
1/2 cup chopped shallots
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 jar (24 oz.) purchased marinara sauce
3/4 cup heavy whipping cream
1 lb. spaghetti
1/4 cup Asiago cheese, grated, plus more for garnish
Heat bacon grease in a large skillet over high heat. Add sausage and cook, until browned, breaking into pieces, about 8 minutes. Add peperoncini, shallots, garlic, paprika, thyme, oregano and basil, stirring often, and cook for about 5 minutes. Stir in the peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add marinara sauce and cream. Cook, stirring often, until heated through, about 5 minutes, but do not boil. Stir in cheese.
Meanwhile, cook spaghetti, according to package directions. Drain. Transfer pasta to skillet with sauce. Toss/stir to incorporate. Serve with additional cheese. Makes 6 servings.
"Always remember you're unique - just like everyone else." ~ Anonymous
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One year ago: Hot Almond Chocolate
Two years ago: Tea and Toast
Three years ago: Fon-tuna Melts
