Mushroom and Bell Pepper Spaghetti "Risotto"

This is adapted from a recipe I found in Rachael Ray's "Look+Cook" cookbook.  I love this book because it has pictures!  I like to know what the dish is "supposed" to look like.  Left on my own the "presentation" is awful.  Luckily, my husband doesn't care how it looks, just how it tastes.  However, since I have been working on making food look as good as it tastes, he now makes comments like - "You get a 7 on presentation and a 10 on taste" - then he laughs.

INGREDIENTS (serving 2):

1 -2 Tbsp. Extra Virgin Olive Oil (EVOO per Rachael)

1 Onion (white or Spanish, not a sweet onion like Vidalia)

2 cloves Garlic (chopped very small) (preferably fresh, but definitely not powder or the salt variety)

Pepper and Salt (lots of pepper, minimal salt)

A good handful of Mushrooms (I only had the plain white, but you can use whatever you have on hand)

Beef stock (I used about 1/2 of a can)

Spaghetti, broken into small pieces (I broke the long pieces into quarters, but smaller would work too.)  (You will need to determine the amount needed for 2 people.)

1/2 Cup Beer (I buy it in bottles instead of cans.  It's easier to recap and save what isn't used.  Or you could just drink the leftover!)

1 cup of sliced Bell Pepper (red, green, yellow, orange - whatever kind you have - just slice them small (nearly julienned)

Parmesan Cheese  (optional)

2 Cups of Lettuce (Rachael used Arugula.  I didn't have that in the house, so I used what I had - a mixture of green and red lettuces.)

DIRECTIONS:

In a large, heavy pan (like cast iron) heat the oil over a medium to medium to high heat.

Add the onions and mushrooms.  Sauté until tender - not browned.  This should take about 3 to 4 minutes.

Add the uncooked pasta to the onion mushroom mixture.  Toast until slightly browned.  This will take about 5 minutes, depending on how hot your pan is and how much you turn the pasta.  Kitchen tongs will make the turning much easier.

  

Now add the sliced bell pepper and chopped garlic - combining with the browning pasta, onion and mushroom mixture.

Continue turning the mixture until the pasta is a deep brown (or until you're afraid you will burn it) and the peppers are cooked.

Turn the heat down a little and add the beer.  The pasta will now start to cook, giving off a terrific aroma.  

When the beer has cooked down some, add a little of the beef broth.  Let the liquid almost totally evaporate before adding more of the broth.  Then keep adding the liquid a little at a time until the pasta is cooked but there is still some liquid left in the pan.

Drop the lettuce on top of the pasta mixture and put the cover on so the lettuce will soften.  This should only take about a minute.

Take the cover off the pan and combine the lettuce into the pasta mixture.  

Sprinkle with a little salt and (at least for my family) a lot of pepper on the mixture and combine well.  

At this point I cover the pan and move it off the heat to rest for a moment so the flavors will be blended.

In another pan, I warm/brown up some sausages to serve with the pasta.  By the time thesausages are done, the pasta is ready to serve.

Now, just use the same tongs you turned the pasta with to put the pasta and a sausage (or two) on the plate.  Sprinkle the cheese over the top.

Dinner is served (and there are very few dishes to wash.)!

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