I made up this recipe a while ago, and it keeps evolving until now I think it's about right. At least John thinks it's perfect, but it isn't really "Caprese" anymore!
3 links hot Italian sausage, sauteed until done and then sliced into 1/3 inch circles.
8 ounce penne pasta
1 container cherry or grape tomatoes (10 oz.) sliced in half
1 container of fresh mushrooms (8oz) cleaned and sliced
Large handful of fresh basil, julienned.
1/3 cup Sun Dried Tomatoes in oil, chopped small
1/2 bottle of capers
1 1/2 tsp. chopped garlic
Italian seasoning blend (to taste)
Italian pepper flakes (to taste)
Coarse ground black pepper (to taste)
Olive oil
Fresh grated Parmesan cheese.
1. Cook the sausage as directed, remove from pan.
2. Start water boiling (add a bit of salt to the water). When boiling, add penne and cook until al dente. drain (reserve 1 cup of pasta liquid) but DO NOT rinse the pasta.
3. While the pasta is cooking, using the same pan you cooked the sausage in (remove excess grease - use olive oil as necessary). Saute the cherry tomatoes and mushrooms until soft.
4. Add basil, capers, garlic, and seasonings.
5. When pasta is finished cooking and drained, put back into pasta pan and dump the contents of the saute pan and the sliced sausage in with the pasta.
6. Toss, add a bit of pasta water or a drizzle of olive oil if it seems dry.
7. Serve and put LOTS of that fresh parmesan on top.
8. Go back for seconds!
( I tried adding tiny mozzarella balls - lost in the pasta and no flavor. Marinated quartered artichoke hearts- about the same boring result as the cheese balls. Substituting diced cooked chicken for the sausage - blah.)
