3 large mushrooms sliced
2 tablespoons of extra virgin olive oil
1 jar of Cento pepperoncini
1 Roma plum tomato
1/4 cup diced onion
2 tablespoon diced garlic
1/2 cup dry white wine
1 tablespoon diced fresh parsley
6 fresh basil leaves diced
2 tablespoons grated Romano cheese
Salt and pepper to taste
Botto’s sweet or hot Italian sausage, bake in oven until fully cooked.
In a large sauté pan heat 2 tablespoons of extra virgin olive oil and add sliced garlic, diced onion, sliced mushroom, sliced pepperoncini and diced plum tomatoes. Sauté and let flavors blend. Cut the sausage in half inch slices and add to sauté pan. Season with salt and pepper, fresh basil and parsley to taste and a tablespoon of grated Romano cheese. When everything is sauteed evenly, add a half cup of white wine and reduce half way and serve. Great over favorite pasta you can replace sausage or add to it chicken and shrimp.