Ingredients with Measurements:
- 1 pound of Bricchetto Tartufo pasta
- 4 Italian sausages, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of truffle oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking sausage and peppers
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Bricchetto Tartufo pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, cook the sliced Italian sausages until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the sliced red and yellow bell peppers, onion, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the cooked sausage back into the skillet with the vegetables. Pour in the chicken broth and heavy cream. Bring to a simmer and let cook for 5-7 minutes until the sauce has thickened.
5. Add the cooked Bricchetto Tartufo pasta to the skillet with the sausage and pepper sauce. Toss to combine.
6. Stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking sausage and peppers
- Simmer for cooking sauce
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 620
- Fat: 42g
- Carbohydrates: 34g
- Protein: 26g
Substitutions for ingredients:
- Any type of sausage can be used in place of Italian sausage
- Any type of bell pepper can be used in place of red and yellow bell peppers
- Vegetable broth can be used in place of chicken broth for a vegetarian option
- Half and half can be used in place of heavy cream for a lighter option
Variations:
- Add sliced mushrooms to the skillet with the vegetables for an extra layer of flavor
- Use a different type of truffle oil for a different flavor profile
- Add red pepper flakes for a spicy kick
Tips and tricks:
- Be sure to cook the sausage until browned on all sides for maximum flavor
- Use a large skillet to ensure all ingredients are evenly cooked
- Reserve some pasta water to add to the sauce if it becomes too thick
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a large pasta bowl for a rustic presentation
- Garnish with fresh parsley for a pop of color
Garnishes:
- Fresh parsley
Pairings:
- A crisp green salad with a vinaigrette dressing pairs well with this dish
- A glass of red wine, such as Chianti or Pinot Noir, complements the flavors of the sausage and truffle oil
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out
- If the sauce is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Bricchetto Tartufo is a type of pasta that is infused with truffle flavor, which is a delicacy in Italian cuisine
Flavor profiles:
- The dish has a rich and creamy sauce with a savory and slightly earthy flavor from the truffle oil. The sausage and peppers add a sweet and slightly spicy flavor to the dish.
Serving suggestions:
- Serve hot as a main dish for dinner
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Region: Italian