Weekend Test Kitchen: Spicy Sausage & Cappanelle

Breakaway from the ordinary. That is my goal. Especially on a relaxing Sunday when I can be creative. Yesterday was perfect for catching up on the necessary R&R. When it came to dinner, the heat and humidity prevented any truly exotic cooking. The grill is always good for that but we had a craving for pasta. The heat was my inspiration for this one.

I created a pasta dish with Cappannelle pasta (small cone shapes) that was anything but the usual Italian. I think it bordered on South American with the underlying heat that crept up and got you after you swallowed a huge forkful.

Spicy Sausage & Cappanelle

• Package of 8 Italian sausages-sweet; each link cut into 1/4 chunks
• 1 pound Cappanelle rolled pasta
• 1 tomato-diced
• 1 Jalepeno pepper-diced
• Fresh cilantro leaves
• 1 cup shredded mild cheddar
• 1 cup shredded Monterey Jack cheddar
• Pinch crushed red pepper
• Pinch cayenne pepper powder
• Pinch garlic salt
• Sea salt to taste
• Swiss chard- enough for color and flavoring after reducing
• Olive oil for pan

Boil the pasta as usual. In the meantime, start saute in large, deep pan by starting olive oil, crushed red pepper, tomato, Jalepeno pepper. When hot enough for meat, put in sausage chunks and rest of all seasonings. Saute until the sausages are cooked through. Add swiss chard until reduced to a moist green leaf. When pasta is ready and drained, mix in a large pasta bowl with all contents in pan. Then begin blending in cheese a little at a time. Reserve a bit of cheese to sprinkle on top. Serve and be ready for an incredibly spicy pasta!

My wine pairing recommendation is a Cabernet Franc to complement the spice.

Left over test: This dish is great cold the next day for lunch too. The flavor of the sausage really came through and it still tasted hot when it was chilled.