Chef Kai, was a away this week, so we asked our operations manager, who is also a trained chef to fill in and create something this week. He was excited to use the Sweet Banana Peppers that just came into season last week. Often over looked these peppers, provide a great alternative to bell peppers to give your dish a little extra depth.
Banana Pepper and Italian Sausage Pasta
Bring Pasta Water to Boil
Roast The Banana Peppers
Toss the banana peppers with olive oil
grill on high heat until the outside starts to go black.
Take Peppers off the Grill and place in a bowl and cover with a lid or plastic wrap
Once Cool Remove the charred skins
Chop the peppers, into small pieces
You will want to remove the skin on your tomatoes. Its easy to do and will give you a better texture
Prepare an Ice Bath (ice and cold Water in a Bowl)
Place Whole Tomatoes in the Boiling pasta water for no more than 2 min
Take the tomatoes out of the water, and place in the ice bath. This will cause the skin of the tomatoes to become loose and you can peel it off.
Cut Tomatoes, into small pieces removing the seeds
Make the Sauce
Chop Garlic, Chives, and Oregano and Dice the Onion.
Zest a Lemon.
Slice the Italian sausage.
Heat a table spoon of Olive Oil in a sauce Pan.
Ad Sausage to the heated pan, cook for 2 min. Then add the Garlic, Onions, Tomatoes, Lemon Zest and Roasted Banana Peppers. Cook for another 2 min. Then add the Marinara Sauce and a tsp of the Smoked Paprika. Turn the temperature down to simmer.
Toss the Sauce and Pasta together
Garnish with Fresh Basil and Oregano