Hatch Chili Pappardelle With Goat & Pork Sausage
It’s 7:30 am, I’m at the Aspen Farmer’s Market, and what’s the first thing I see? Of course it’s hatch green chili pasta – I’m obsessed with Hatch peppers, I don’t know if you know this about me, and what could be better than an amazingly flavorful roasted pepper made into a pasta? So we kept looking around the market and found some amazing goat and pork sausage and decided to make a light pasta dish. The roasted chili flavor of the pasta combined with the sweet, light flavor of the sausage was just unreal.
Hatch Chili Pappardelle With Goat & Pork Sausage Ingredients (Serves 4; Cooking time: 30 minutes):
Ingredients:
- 1 lb. pork and goat sausage (Avalanche Cheese Company)
- 1 shallot, minced
- 3 cloves of garlic, minced
- 10 oz. hatch green chili pappardelle (Pappardelle’s Pasta Company)
- 1/4 cup italian cheese
- 1 cup chicken stock
- 1/8 tsp. cayenne pepper
- 2 tbsp. olive oil
- salt and pepper, to taste
Directions:
- Bring a pot of water to a boil, salt well, and add pasta. While the pasta is cooking move on to the next step.
- Sauté pork and goat sausage whole in a well-seasoned cast iron skillet. Brown all sides, but don’t cook the sausage completely (just cook about 5 minutes), then set aside.
- In the same pan, add about 1 tbsp. olive oil and sauté the garlic and shallot for about 2 minutes, then add chicken stock, cayenne, salt, and pepper. Simmer the sauce for about 2 minutes and add the sausage back in. Cook for another 2 minutes to finish the sausage.
- Add in the pasta, the last 1 tbsp. olive oil, and toss well. Taste again for seasoning and adjust. Top the pasta with italian cheese, and serve!
Looks good Señorita.
I’ve never used goat sausage before. Is there any special care I should take with preparation of it? Does it cook like pork sausage?
You will LOVE the goat sausage! It is a mix between veal and beef taste wise, and cooks just like any other sausage!
Goat sausage? Is that a favorite for a lot of people? I never actually tired it and it sounds rather interesting to try.
Would most grocery stores carry it?
It is soooo good!! Flavor wise, it’s definitely a mix between veal and beaf – so there are a ton of substitutes if you can’t find it. I actually buy mine from the local farmers market, they tend to carry a wider variety of meats/sausages than the grocery stores!
That looks amazing! I want!
Thank you Hilary!!! You must try it!! Get the hatch peppers, roast them, and freeze them to use later if you don’t have time now!
Hatch Green Chili Pasta…learn something new everyday. Excited to try this.
I want to make this….right now! 🙂
Yum! Now I’m hungry!
I love the colors in this dish! That pasta looks amazing!
Sounds delicious!!!