Pasta Primavera
Author: James Alviani
Prep time:
Cook time:
Total time:
Serves: 5
- 1 Red Bell Pepper (Capsicum), finely sliced
- 1 Zucchini, finely sliced
- 1 Cup of Mushrooms, roughly chopped
- 1 Italian Sausage, finely sliced (optional)
- 1 Red Chilli (chopped, seeds removed)
- Extra Virgin Olive Oil
- 1 Clove of Garlic chopped finely
- Salt
- 1 Block of Fresh Parmesan
- 5 Ripe tomatoes, finely chopped
- 5 brown onions, finely chopped
- 1lb Pasta
- Heat 2 tablespoons of oil in large skillet. (Use a nice thick cast iron skillet that has a lid if possible).
- Add red bell pepper, zucchini, mushrooms, chilli and salami to skillet
- Dress mix with oil and tablespoon of salt and stir it so all the vegetables are mixed in with the oil and salt.
- Reduce heat down to low and cover skillet for about 30 minutes, stirring occasionally so vegetables don’t burn.
- Once they have softened and reduced, place vegetables to the side and keep warm.
- Meanwhile in another large skillet heat on medium 2 tablespoons of oil, salt and garlic until garlic is light brown.
- Add chopped onions and mix well into the other ingredients in the pan.
- Reduce heat and cook for a further 15 minutes and allow onions to become brown.
- Add chopped tomatoes and stir, slightly increasing heat. Cook for a further 10 minutes until onions and tomatoes are combined and softened together.
- Add the vegetables from the other skillet to the onion and tomato mix and continue to heat and stir for 10 minutes.
- Boil a pot of water and cook the pasta. Once cooked, drain and mix with sauce.
- Serve with freshly grated parmesan.
Recipe by Country Recipe Book at https://countryrecipebook.com/pasta-primavera/
3.5.3208