Sicilian Anchovy Pasta

**Benny** · 05-21-2015, 07:34 PM

The original recipe for this was shown to me 30 years ago by an old guy from Sicily who said people along the coast eat the shit constantly because it is so good and easy to find and simple to make.
The ingredients are this:
1 tin anchovies
1/2 cup chopped onion
Good black pepper
1/2 cup and more good olive oil
Pasta

The rest of this I added over time, it makes a pretty good dish.

1 pound italian sausage
several cloves roasted garlic
2 or 3 Jalapenos sliced thin long ways
Couple Tsps Cajun seasoning ground up with the peppercorns
small pack baby portabellas
Parmesan
A little Italian parsley

Poke the sausage several times with a fork and simmer in a little water, flip and finish, remove to cool and continue simmering until the water is gone and only the oil is left or close to it.

To that oil add some more olive oil and saute the onions and peppers for a few minutes until they clear and look like this.
I only use the pepper meat, not seeds, pith or white rind.

Add the anchovies with their oil and a generous amount of roasted garlic.
The anchovies are sittin on half the garlic I added, but I like garlic.
Add your spices, hack up the anchovies with something and stir it up good.

Cook a few minutes and add the mushrooms, which will soak up most of the oil and
you may need to add more because there is no other liquid in the dish, and it has to coat the pasta.

Saute for a few minutes stirring until mushrooms start to turn and toss in the sausage that you have cut into disks. Stir to warm it, you should have about that much oil, if you dont add a little more.

Scoot all your stuff over to one side and tilt the pan so the oil runs out to the other side of the pan. Drop your pasta in the oil and toss it to coat it well.

Serve it with parmesan and chopped parsley on top. It is robust as hell, very satisfying if you like the flavor of anchovies.