I am finally getting back to this blog with a delicious recipe! My first quarter at SCAD has finished and happy with my first quarter’s 4.0 GPA I am waiting for Christmas back in Czech Republic. The last months have been a monstrous amount of work, which I did it with passion and perseverance. The projects I had to do at SCAD kept me a bit away from this space, but surely I will catch up with you soon. I will be back here to tell you what and how I did it at SCAD, and to share with you a bit more good recipes and photos!
The spaghetti with pecan and sausage, mushroom, garlic and chilli are absolutely the best: are easy to make, have the best ingredients, like pecans, sausage, mushroom, garlic and chilli and can be good served as lunch or dinner. And for this cold time of year, surely it will comfort your soul too!
Spaghetti with pecan and sausage, mushroom, garlic and chilli
Ingredients (makes 2 servings):
1 tablespoon olive oil
1 medium onion, peeled and diced
200g white mushrooms, diced
100g pork sausage, diced
1/3 cup white wine
3 sprigs thyme
2 long red chilli, de-seeded and very finely diced
75g soft Gruyere cheese
2 tablespoons light sour cream
salt and freshly ground black pepper
a handful pecans, toasted and chopped
3 large cloves garlic, minced
a handful flat leaf parsley
few fresh basil leaves
1. Fill a large pot with salted water, bring to a rolling boil over high heat. Add the spaghetti to the boiling water and cook for 8-12 minutes or until al dente. Drain and keep 1/3 pasta water in the pot, you will use it later on for the pasta sauce.
2. Heat 1 tablespoon of olive oil in a large, non-stick frying pan set over medium heat, add the onions and sausage and fry for 3-4 minutes, stirring often. Add the mushrooms, season with salt and pepper, stir to combine and fry over low-medium heat until most of the moisture has been removed from the mushrooms. Add wine and thyme leaves, stir and simmer for 10 minutes. Set aside.
3. While simmering, add pecans to a frying pan drizzled with few drops of olive oil, add in the minced garlic and fry for 5-6 minutes over medium-heat tossing the pan often to avoid burning. Remove nuts from pan, allow to cool a little, then chop roughly.
4. Add the cooked spaghetti to the pan, along with pasta water, tossing well. Add the sour cream and Gruyere cheese and stir in to combine. Season with salt and freshly ground black pepper. Cook in the pan for a 1-2 minutes more.
5. Serve cooked spaghetti with the warm mushroom and sausage mixture along with the toasted pecans, chopped parsley, basil, chilli. Sprinkle parmigiano on top.