We started with the classic combination of sausage and peppers. With this in mind, we could explore the ideas of what could be sausage and what could be peppers. We adapted our shrimp sausage recipe from Maximum Flavor, incorporating shishito peppers into the blend. After making the sausage we cooked it in the wood oven, prepping it for the quick pan sauce we were planning to make for the pasta. We adapted our boiling water jalapeno pasta recipe, swapping out gochujang for the jalapenos. We decided to use the cavarola board to texturize the noodles. We roasted additional shishito peppers in the wood oven then sliced them to fold into the pan sauce. To make the sauce we sauteed cherry tomatoes in olive oil, deglazed the pan with white wine, and added a generous spoonful of the shrimp sausage and the sliced shishito peppers. Then we added a ladleful of pasta water, a few knobs of butter, and the cooked gochujang noodles, and we tossed everything together to coat the noodles with the sauce. We finished the pasta with fresh basil and olive oil. Sausage and peppers, familiar and different.
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