Ten Fathoms Deep

Ingredients:

16 oz Dried Pasta
3 oz of American Cheese,  diced
3oz of Irish Chedder, diced
3oz of Oak Smoked Aged Chedder, diced
3 tbsp unsalted butter, diced
1/4 cup 2% milk

Spicy Sausage (all Rough Chop):
4 Links – Sweet Italian Sausage
4 oz Mushrooms (Mix of Oyster, Shitake, Baby Bell)
1 med Yellow Onion,
3 Cloves Garlic
3 Springs Fresh Thyme Leaves,
1 Bunch Cilantro leaves
1 Bunch flat-leaf parsley leaves
4 Chipotle Peppers in Adobo
1 Serrano Peppers seeded

Salt & Pepper to Taste

Procedure:

1. Remove Casing from Sausages, separate into chunks and brown.
2. Once the Sausage is browned, remove from pan to bowl of food processor. Reserve fat in pan. Add remaining stuffing ingredients to food processor. Pulse until ingredients are finely chopped, and well mixed together.
3. Return mixture to hot pan. (with reserved sausage fat) Cook until sausage is cooked through. (approx: 5 minutes) Stirring regularly. Season to Taste.
4. Boil pasta in salted water until al dente.
5. Drain pasta, and add butter.  Add cheeses slowly, stirring constantly until all cheeses are melted.  Add Milk while stirring.
6. Once the cheese has been smoothly melted, add sausage and fold into pasta
7. Season with Salt and Pepper and Serve.

Notes:

This recipe is pretty spicy. If you want to tone down the heat, vary the amount of Serrano Peppers, and use sweet Italian sausage.

This entry was posted on Tuesday, June 15th, 2010 at 5:19 pm and is filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.