Cacio Y Pepe with Sausage & Peppers Recipe

I first had Cacio y Pepe in Milan (though it originates in Rome) and was WOWED by the flavor in spite of its simplicity. Cacio y pepe literally translates to "cheese and pepper". 7 basic ingredients combined in the proper fashion result in an amazing dish that is satisfying, delicious and rustic, yet elegant enough to put on your dinner table in front of family or friends and they will be floored. I am not exaggerating. You must try it. Pair it with some sausage and peppers and a green salad, or just pile it up and go to town.

Serves (4). Feel free to double down!

FOR THE SAUSAGE AND PEPPERS:

• 4 best quality Italian sausages (or more), hot or sweet
• Sliced red, yellow and orange peppers (onions would be great, I did not have any!)
• 1 cup sliced cherry tomatoes of any and every color
• 3 cloves garlic, sliced or grated
• Fresh chopped basil
• Salt and pepper to taste
• Olive oil to coat the pan

Cover the bottom of a skillet ever so slightly with olive oil on medium/low heat, then add the sausage and begin to brown each side. After turning once, add the peppers, tomatoes, garlic, salt and pepper. Once the sausage is brown on each side, add 1/4 - 1/2 cup water and cover to help cook the sausage and veggies through. After 5 - 7 minutes, remove the cover and reduce the liquid until the sausages are done and the vegetables are carmelized. Remove from heat, sprinkle fresh basil, cover, and save until the pasta is done. These can sit for some time and then be gently re-heated, so if you want to do this first and then fully focus on the pasta, do it.

FOR THE CACIO Y PEPE:

• 1 lb. hard spaghetti or linguine
• Kosher salt to taste
• 2T. fresh cracked black pepper, or more to taste
• 1/4 c. extra virgin olive oil
• 1 c. fresh grated, best quality Pecorino Romano cheese
• 1/2 c. fresh grated, best quality Parmigiano-Reggiano cheese
• 2 c. reserved pasta water

Bring a large pot of salted water (so it tastes like ocean water) to the boil and add the pasta; cook according to al dente package directions, or 1 -2 minutes less than the normal directions. When the pasta is done al dente, drain while reserving 2 cups of the pasta water for later.

While the pasta cooks, heat 1/4 c. olive oil in a skillet and add 2T. of pepper to flavor the oil, letting the pepper bloom until fragrant. If you like pepper, add a little more, but I think this is the right balance. Add 1/2 cup of the pasta water, and once blended, add the cooked pasta to the pan. Remove the pan from the heat and add the grated cheeses. Toss vigorously and if needed, add more hot pasta water to create a creamy consistency. Serve immediately and top with more cheese and pepper as desired. Serve the sausage and peppers on the side or on top.

This dish is amazing and so, so easy! Quality of cheese is paramount, after all, it is the star of the show! Creamy and delicious with no cream added, just cheese and salty pasta water. Give it a try and feel free to leave messages below, I am excited to hear about your results and any variations you come up with! I hope you and your family enjoy.

My first taste of Cacio y Pepe, at the restaurant "Paper Moon" in Milano, Italy.  May, 2018.  Heaven on a plate.