Make This Dinner: Creamy Pasta with Sausage and Peppers

This is my own concoction, adapted from another recipe that I watched a friend make one night. Here goes:

INGREDIENTS
2 each green, red, yellow peppers, small to medium size, cut into 1/4 inch thick rings, with the leftover top and bottom pieces cut into segments along the natural contour lines (If you can get your hands on Italian frying peppers that would be ideal, but regular peppers will do just fine if you don't feel like going on a pepper hunt)
1 lb petite crimini mushrooms with stems intact, quartered
2 medium shallots, finely diced (but not minced)
1/4 cup minced italian parsley
4 links italian pork sausage, mild
4 links italian turkey sausage, mild
1 pint plus 1/2 pint heavy cream, heated to steaming
1-2 lbs bow tie pasta, depending on number of guests
Extra virgin olive oil for sauteing

EQUIPMENT
Large, heavy bottomed skillet with high sides (the wider the better, stainless steel preferred)
Large pot for pasta
Medium saucepan for heating cream (you can also use a large measuring cup in the microwave)
Large mixing bowl

INSTRUCTIONS
Add hot water to the large pot and place over medium heat. (I like to keep the pasta water just below boiling while I make everything else, then I fire up the heat and cook the pasta right at the last minute.)

Heat the large skillet over medium-high heat, then add just enough olive oil to coat the bottom

Add the sausage and brown on both sides, 3 to 5 minutes per side

Lower the heat to medium-low, then using a small paring knife of the edge of a metal spatula, cut the links into 3/4 inch thick rounds and brown the cut ends, 2-3 minutes per side. When everything is nicely browned, remove the sausage to a bowl and set aside (If your oven has a warming drawer, use that)

Discard most--but not all-- of the fat that has accumulated in the pan, then return the pan to medium heat and add a dash of olive oil. Add the shallots and saute until nicely browned, 5 to 7 minutes.

Add the peppers to the pan and toss well to coat them with oil. Saute until tender and browned on edges, 10 to 15 minutes. (I usually let them sit, then toss them every 3 or 4 minutes). When the peppers are done, add them to the bowl with the sausage and set aside.

Heat the cream while you do the next step.

Add some oil to the pan if it's looking dry, then add the mushrooms and toss well (the mushrooms will absorb all of the oil instantly, but don't be tempted to add more--just let them do their thing.) When the mushrooms begin to release their moisture into the pan, turn the heat up to medium-high and let the liquid evaporate, then continue cooking until they are golden brown. Reduce the heat to medium.

By now, the bottom of the skillet should be covered with beautifully browned bits of everything you just cooked, and it's time to get them integrated into the dish. (This is also a good time to turn up the heat on the pasta water.)

Add the heated cream to the pan, then use a wooden spoon or metal spatula to gently scrape the bottom of the pan, releasing all of the browned bits into the cream. Add the sausage and peppers and mix well, reduce the heat to medium-low and let everything simmer and thicken, about 10 minutes. Salt to taste.

While the skillet simmers, cook the pasta until al dente, then drain and spoon into warmed serving bowls.

Scoop the sauce over the pasta, then sprinkle each bowl with the minced italian parsley.

Serve with salad and several bottles of your favorite red wine. (I myself like the Bogle Petite Syrah.)

Enjoy!

P.S. The next time I make this dish I will take pictures as I go and add them to the recipe.