Pasta Con Salsice

• 1 1/2 pounds boneless pork shoulder cut into 1-inch strips
• 2 cloves garlic
• 1 1/2 tablespoons chopped parsley
• 3/4 tablespoon crushed red pepper
• 1 tablespoon fennel seed
• 2 teaspoons salt
• 1/2 cup dry red wine
• 1 tablespoon shortening
• Natural or synthetic sausage casings
• 3 tablespoons olive oil
• 3 medium green peppers, seeded, halved and sliced
• 3 medium onions, halved and sliced
• 1 large clove garlic, minced
• 2 tablespoons chopped fresh basil
• 1 pasta recipe or 1 1/2 pounds of spaghetti, cooked and drained

1. Assemble and attach KitchenAid(R) Food Grinder attachment to the KitchenAid(R) Stand Mixer. Use the coarse grinding plate, turn to Speed 4 and grind pork and 2 cloves garlic. Add parsley, red pepper, fennel seed, 1 1/2 teaspoons salt and 1/4 cup wine; mix well.
2. Remove coarse grinding plate and knife from Food Grinder. Assemble and attach the KitchenAid(R) Sausage Stuffer attachment. Grease Stuffer with shortening and slide casing on tightly. Tie off end of casing. Turn to Speed 4 and stuff pork mixture into casings. Twist sausage into 12 links and set aside.
3. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add green pepper, onion and garlic and saute 5 minutes. Add remaining salt, wine, olive oil and basil. Cook, stirring frequently, for 3 minutes. Remove from pan and set aside.
4. Add sausages to pan and cook until done; drain fat. Add pepper and onion mixture to cooked sausages and stir gently. Serve immediately over hot pasta.
5. Note: Omit crushed red pepper to make mild sausage.
6. To purchase the
7. used in this recipe, please visit

pork shoulder, garlic, parsley, red pepper, fennel seed, salt, red wine, shortening, sausage casings, olive oil, green peppers, onions, clove garlic, fresh basil, pasta

Taken from www.myrecipes.com/recipe/pasta-con-salsice (may not work)