Sausage & Anchovies Pasta

INGREDIENTS for 2 large servings

Meat department

• Sausage, Italian mild or breakfast - 1lb

Produce department

• Onion, medium or large - 1/4, diced

• Mushroom, shitake/oyster/portabella - 2oz, thick sliced

• Arugula - a couple of hand fulls

• Garlic, minced - 2 Tbsp

Dry goods

• Pasta, bowtie or pappardelle - 8oz

Canned goods

• Anchovies - 2oz, coarsely chopped

• Sun-dried tomatoes - 8 pieces, coarsely chopped

Condiments aisle

• Olive oil, extra virgin - 1/3 cup

Spice rack

• Dried basil - 2 tsp

• Red pepper flakes - 1/2 tsp

18+

• White wine - 1/2 cup

DIRECTIONS

Cook pasta as directed by package to al dente. Depending on the type of pasta used, cooking time may vary. It's best to start the water boiling first and throw in the pasta while making the sauce, which takes about 20 mins.

1. In a sauté pan, separate sausage into smaller chunks and cook until done or the edges slightly browned. Usage a strainer to separate the sausage and the the oil. Set sausage aside.

2. In the same pan, heat olive oil (1/3 cup) over high heat.

3. When the oil is hot, add diced onion and cook until golden.

4. Reduce heat to low, stir in anchovies (2oz), sun-dried tomatoes, red pepper flakes (1/2 tsp), minced garlic (2 Tbsp), and dried basil (2 tsp). Cook until garlic is golden.

5. Change heat to high. Add sausage and mushroom. Stir for 1-2 minutes until mushroom cooked. Add white wine (1/2 cup) and reduce heat to medium to cook off the alcohol and reduce the sauce (probably takes about 5 mins).

6. Turn off the heat once the alcohol is fully cooked off and sauce is reduced, toss in the pasta and arugula and mix everything together.

NOM NOM CHOMP!