i'll give you 20 dollars to give me the spicy recipe that mersamus lady asked Dr. Frost about using
Here is the recipe that Dr. Muffin has kindly offered to serve Flex, wheresoever he may be at the moment with whomsoever may have caught him like a spider under a cup. Who’s to say.
Dr. Muffin has expressed this recipe here, but for the sake of clarity I will recount it here in a slightly modified way with additional optional ingredients.
This recipe makes approximately 5-6 servings.
2-4 cloves of garlic, whole and roasted
3 large tomatoes, sliced and roasted
1 large bell pepper, roasted (red recommended)
1 pack sweet Italian sausage
3 tbsp chili powder (Thai recommended)
Optional Add-Ins (”If you aren’t a coward.” - Muffin):
1 Scotch Bonnet pepper, diced and pickled (if preferred)
1 tsp Kung Pao pepper powder
1 tbsp fresh Cretan oregano
Slice/dice all necessary ingredients ahead of time (onion, tomatoes, Scotch Bonnet pepper). Remove skin from sausages. Remove stems from peppers and tomatoes.
Line a tray with aluminium foil and coat lightly in olive oil. Lay out all ingredients to be roasted (tomatoes, garlic, bell pepper, Habanero pepper, Serrano pepper). Set oven to 400 degrees Fahrenheit and let roast for 15-20 minutes.
While that is roasting, mash skinned sausages into uniform lump with fists or with a meat mallet.
Set stove top burner to medium low and add olive oil and onions. Sauté onions until slightly translucent and then add sausage meat, separating with wooden spoon or ladle until sausage meat is in small relatively uniform chunks. Sauté until brown. While sausages are browning, fill a pot with water and set it on a stove top burner set to high heat to boil.
Take out roasted ingredients and put in blender (with small amount of water). Blend until smooth.
Once water is boiling, reduce heat to medium high (enough to maintain the boil) and boil pasta for 7-8 minutes or until al dente, or preferred texture.
Once sausage is browned, add tomato paste, chili powder, red pepper flakes (and sliced Scotch Bonnet pepper, Kung Pao pepper powder, and Cretan oregano if relevant) to pan. Stir until well incorporated. Once incorporated, add wine and stir frequently until the alcohol has partially cooked off (20-30 minutes). Keep in mind that it takes approximately 2 hours of cooking to lower alcohol percentage to 10% and three to essentially cook it all off.
Add in blended mixture and mix until well incorporated. Then add 1 cup pasta water and stir until sauce thickens. Drain pasta and add to pan. Stir until well incorporated.
Take off heat and serve immediately, allowing dishes to cool to edible temperature.
Please keep in mind we are not liable for any reactions caused from dishes of high spice levels. I have been told this dish is good and “useful”.
MPNR will help you forward that 20 dollars to me.
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