Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, cacio e pepe & sausage. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cacio e Pepe & Sausage is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Cacio e Pepe & Sausage is something which I’ve loved my entire life. They’re fine and they look fantastic.
Alright all you cacio e pepe purists, it's GOOD and EASY. And quite frankly that's all that matters. I've been wanting to try Cacio e Pepe - though according to some reviewers I still haven't.
To begin with this recipe, we have to first prepare a few components. You can have cacio e pepe & sausage using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cacio e Pepe & Sausage:
- Take Pasta (Homemade or 1 Box)
- Prepare 6 Hot Italian Sausages
- Prepare 1 Onion
- Take Handful Cherry Tomatoes
- Get 1 Long Hot Pepper
- Get 1/3 Cup Olive Oil
- Take 3/4 Pecorino Romano Cheese (Or Parmesan)
- Make ready 1/4 Cup Cheddar
- Prepare Splash Canola Oil
- Take Salt
- Get Freshly Cracked Black Pepper
- Get Onion Powder
- Make ready Garlic Salt
- Take Seasoned Salt
- Get Green Onions
- Prepare Red Cooking Wine
I've cooked my way through basically every cacio e pepe recipe out there, and that has led me to this easy-as-can-be version that works every time. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino. Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly.
Instructions to make Cacio e Pepe & Sausage:
- Make your pasta dough (Or use Boxed) and start getting your salted water gradually up to a boil. While resting dough and waiting for water, give your sausages a couple of shallow slits. Get a pan hot over medium heat and place your sausages in. Let them cook reasonably slow so they can brown and you can prep your onion and pepper.
- When your sausage has nicely browned, throw in your onions and a splash of canola oil. Season well. Cook them down a little and add the pepper. Cook a few minutes. Deglaze with red wine, cook out alcohol for a minute and add 1/3 cup water. Reduce to low and cover.
- You should be ready to boil your pasta. Add the olive oil, cheeses and 2-4 Tbs. of black pepper (Your Discretion). Mash the life out of it until it becomes a paste. (Go back to the sausage and throw the cherry tomatoes in. Cook on low until liquid is gone). When your pasta is just about al dente, add in a ladle of pasta water. Mix. Add another ladle.
- After sauciness is achieved, put your pasta on top. This will seem hopeless for the first 30 seconds. Don’t give up. With tongs, grab pasta and stir the freak out of the pasta until you see it becoming thick and creamy. You’ll see melted cheese. You’re home.
- Serving suggestion.
This recipe is authentic as it comes and is the perfect version of Cacio e Pepe to make at home. Cacio e pepe literally translates to "cheese and pepper," and while those are the prominent flavors here, this dish is SO much more. How to make Vegan Cacio e Pepe. A healthy version of the classic Italian, this creamy vegan pasta is full of flavor, super peppery and seriously delicious! When making cacio e pepe, less is more.
So that’s going to wrap this up for this special food cacio e pepe & sausage recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
