I cook impulsively. Often this results in failed meals, but occasionally I hit it out of the park. When I got the impulse to add maple syrup to one of my “clean out the pantry” pasta sauces, I was worried it would clash. Boy was I wrong. It turned out amazing!
The combination of sweet and spicy really hit the spot. If you can’t find a spicy italian sausage, get regular italian sausage, and add 1-2 tsp of dried chili pepper. (Start with one, then taste before you add more!) Large chunks of bell peppers would make a great addition.
Spicy Maple Pasta
2 cloves garlic
Heat skillet on med-high heat, and get it nice and hot. Remove sausage from casings, and place in whole pieces in pan. Cook 2-3 minutes until nice and brown, then flip and cook another 2-3 minutes until brown on the other side. Use your spatula to chop the sausage into bite-size chunks.
Add onions and mushrooms to the skillet, and cook until onions and mushrooms are soft, and sausage is cooked through.
Reduce heat to medium and add maple syrup. Cook 1-2 additional minutes.
Add tomatoes. Bring to a boil, then simmer until the sauce thickens up. (The sausage will absorb much of it.) This takes about 5 minutes, 10 tops. The sauce will still be a little thin, and that’s okay. The noodles will soak it up.
Serve with noodles of choice. I served it with gluten free brown rice fettucini once, and another time with Ancient Harvest Quinoa Pasta Veggie Curls. It was good both ways, but I preferred the fettucini. If you eat gluten, please enjoy some quality, glutinous noodles for me.