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Spaghetti alla Delores
using Products from The Posh Gourmet
Recipe courtesy Sandie Jarrett

Serves 4 - 6 main course servings

This delightful recipe was inspired by my dear friend Delores. 

The yield is easily adjusted.  Just figure 3 - 4 ounces of pasta per serving for each main course serving or 2 ounces for each first course serving.  Adjust the remaining ingredients accordingly or simply add as many of your favorite vegetables as you wish -- even omit the  sausage for a great meatless meal or replace it with cooked shrimp or sliced grilled chicken!

Ingredients

1 pound mild Italian sausage (links or bulk)
6 tablespoons Gourmet Quality Extra Virgin Olive Oil
6 medium sized mushrooms (Crimini - baby Portobello or white)
1 medium carrot, peeled and sliced into thin rounds
1 - 2 cloves garlic, minced
1/4 cup frozen peas, thawed
6 large eggs, well beaten
1 pound dry Spaghetti
Pasta & Pizza Pepper
Sea Salt
3/4 cup grated Parmesan Cheese
1/2 cup Italian parsley, chopped
Additional grated Parmesan Cheese

Method
Remove casings from the sausages and crumble meat.  Heat 2 tablespoons of olive oil in a large, wide frying pan over medium heat.  Add the sausage to the pan and cook, breaking up the meat while it begins to brown.  Add the garlic and cook a few minutes to release the flavor. 

Add all the vegetable, except for the peas, to the meat and continue cooking until the meat is thoroughly cooked and the vegetables are al dente.  At this point, you can stop preparation, if you wish*.

While the meat is cooking, fill a large pot with water and bring to a boil.  Add a pinch of sea salt and the spaghetti. Cook until the pasta is al dente (about 11 minutes). Drain at once.

It is essential that the meat mixture be very hot at this point.   Keeping the heat set to very low, remove 1/2 of the hot meat mixture and set aside.  Now add 1/2 of the pasta, the thawed peas, a pinch of sea salt, a drizzle of good quality extra virgin olive oil and a pinch of Pasta & Pizza Pepper or your favorite Italian herbs.   Gently toss with tongs to combine.  Add the remaining pasta and the beaten eggs and toss with tongs to combine.  Continue tossing and moving the mixture around until the eggs have coated the pasta.  Add the grated Parmesan cheese and toss a few more times. The eggs should be 'set' and no longer liquid.  It is the heat of the pasta and the sausage mixture that cook the eggs. 

Taste and adjust seasonings, gently tossing after each addition.  Serve at once with a drizzle of good quality extra virgin olive oil, parsley, and a sprinkling of shredded Parmesan cheese. 

Cook's Notes:
*You can prepare up to this point up to a day in advance.  Just allow the mixture to cool and then transfer to a large baggie or other storage container and store in the refrigerator.  Remove from the refrigerator about 15 minutes to remove the chill.  Add just a drizzle of olive oil to the frying pan.  Heat over medium heat and add the meat and vegetables, cooking until hot.  Continue with directions.

Instead of peas, try asparagus, zucchini or broccoli or use any other vegetable combination you like. 

Fresh diced tomatoes sprinkled on top, right before serving make a delicious garnish.

Omit the sausage or use bits of ham or prosciutto.

I use grated Parmesan to toss with the pasta then use shredded Parmesan on top.

This delicious dish can be seasoned in many ways.  Our Pasta & Pizza Pepper makes it easy to add just the right amount of herbs for a rustic Italian taste!

Gourmet Quality Extra Virgin Olive Oil

Pasta & Pizza Pepper