Pasta Diablo

Pasta Diablo

Ingredients:

2 oz. fettuccini noodles, cooked al dente, rinsed* and 

   set aside, reserving 1/2 cup cooking liquid.

*I do not rinse pasta.

8 oz. Italian sausage, remove any casing

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, diced

5 mushrooms, sliced thick

10 peppericini peppers, from a jar, stem and seeds 

    removed, and sliced

2 teaspoons dried oregano

Pinch of hot pepper flakes

Freshly cracked pepper, to taste

3/4 cup dry white wine

1/2 cup milk

1 raw egg yolk

1/4 cup Parmesan cheese

1/4 cup mixed finely chopped fresh parsley and basil.

Directions:

Cook sausage in a large non-stick pot over medium heat, breaking the pieces and cooking until about 90% done.  Remove sausage and set aside.  Discard any fat from pan.

Add butter and olive oil to pan and add the onion and cook over medium heat until soft.  Add the chopped garlic, mushrooms, and peppers.  Cook until mushrooms are almost done.  Sprinkle oregano, hot pepper flakes and fresh cracked pepper over the mixture and add the sausaage.  Briefly turn the heat higher, and add the wine  and reduce the liquid to about 1/4 cup, stirring frequently.

Decrease the heat adding the pasta water and milk stirring continuoisly  Add the reserved noodles, stirring and heating the noodles until they are hot.  Remove from heat and add the raw egg yolk while stirring it in quickly.  If you are too slow you will have a scrambled egg.

Place in serving bowl and sprinkle on herbs and cheese, toss gently to mix.  Serve immediately.