Friday Night Dinner

One of the benefits of having people over for grilled pizza? The left-over toppings! Labor Day brought pizza making with friends, and the next day we had some bell peppers, mushrooms and onion already sliced in the fridge. Left behind was also a link of linguica, so that night I threw it all together with some vermicelli noodles, tossed it in a bowl with a dash of olive oil and said, "Eat."  It was one of those happy accidents that I liked enough to put it back on the menu, with more intention.  This is the fourth iteration of this experiment, and I'm pretty satisfied with the results.


Tools:
Knife, cutting board, large skillet, spatula, large pot, strainer to drain the water, measuring cup; aluminum foil


Ingredients:
1 each of red, green and yellow bell peppers, rough medium dice; 8-9 crimini mushrooms, sliced; 1 portabello mushroom, sliced; 1 yellow or sweet onion, sliced; 2 links linguica; 1/2 cup low sodium or homemade chicken stock; 1/4 cup chardonnay; olive oil, salt, pepper, water for boiling; 5 cloves garlic, sliced; 1 tbsp butter

Heat two turns of olive oil in a large skillet.  Cut the linguica in thirds, and then halve the thirds. When the oil starts to shimmer, add the linguica flat side down.

You might as well get your pasta water boiling.


Cook the linguica for about 5-8 minutes over medium high heat until the oil starts to darken, and the flats are browned nicely.  Flip over the linguica to sizzle the skin a little.  (You can remove it, but I like it. Up to you.) Remove from pan and cover with aluminum foil.

Add all of the mushrooms to the pan and stir.  Don't worry about crowding them- it's ok.  Cook for 2-3 minutes, stirring occasionally, and then push them to the side.

Add a dash of olive oil and the onions. Sprinkle salt over it all. 

Let it be for about a minute, and then stir everything together and cover, stirring occasionally and cooking over medium heat, for about 7 minutes or until the onions start to soften and the mushrooms start to brown.

Add the bell peppers & sprinkle with salt & pepper.

Cover it up.  Add the pasta to the water. Boil the pasta for 8-9 minutes or until al dente.  Stirr the mushroom-onion-pepper mixture occasionally.  The liquid from the peppers & onion will help deglaze the bottom of the pan. Scrape up all those delicious bits as you stir.


Turn the heat up to high and remove the lid.

Add 1/4 cup of wine and cook until evaporated.  Add the linguica & garlic and cook for 1 minute, until garlic is fragrant. Turn heat to lowest setting, stir and cover.


Microwave (or heat over the stove) the chicken stock so it is warm. 

Drain the pasta, and add back to the pot.  Drizzle with olive oil and turn, add 1/2 the chicken stock.  Move the linguica pepper mixture off the heat and put the pasta pot on the burner at the low setting.    

Combine the linguica mixture with noodles and the remaining chicken stock and the butter.  Toss, remove from heat, adding extra pasta water one tablespoon at a time as needed.  Serve.