This is a dish that we've been making for what seems like forever. It is perfect for a weeknight family meal or as the main course for a dinner party. If you can keep it warm, it's a potluck superstar.
What you get: 1 lb local, forest- foraged, humanely raised pork Italian sausage, 1 red bell pepper, 8 ounces of mushrooms, 1 onion, 1 head garlic, a bunch of basil, 1 log of Firefly Farms Allegheny Chevre, 1 pound radiatori pasta from Vera Pasta
Serves 6-8. Goes great with Salad of Fennel, Lemon and Shaved Parmesan.
And check out this 1-minute video to see out easy it is to put together: