Urky Lurky

Recipe courtesy Emeril Lagasse
Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: Yield: 6 to 8 servings (or 4 hungry firemen)

This dish gets its name from being an impromptu assemblage of whatever
"lurks" in the fridge at the Engine house. Ingredients vary from one day
to the
next, but below represents ingredients that are often found at the engine
house
on any given day. Feel free to add ingredients to suit your taste and
leftover inventory!

1 pound of your favorite pasta, such as spaghetti, fettuccine, or linguine
1 head cauliflower or broccoli, cut into florets
1 pound Italian sausage, or other sausage or meat to your liking
4 ounces sliced pepperoni or salami, thinly sliced
1/2 cup extra-virgin olive oil
1 large onion, julienned
1 red or green bell pepper, julienned
2 tablespoons minced garlic
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
8 ounces cubed mozzarella (fresh or regular both fine)
1/2 cup sliced, stuffed green olives
1/2 cup sliced, pitted black olives
2 tablespoons chopped fresh parsley leaves
Finely grated Parmesan, for passing at the table

Bring a large pot of salted water to a boil. When boiling, add the pasta
and cook according to package directions. When the pasta is al dente,
strain in a colander and return the pasta to the large pot. Cover to keep
warm. While the pasta is cooking, bring another saucepan filled 2/3 full
of salted water to a boil. Add the cauliflower and cook until
crisp-tender, about 5 minutes. Using a slotted spoon, transfer the
cauliflower to the pot with the pasta and cover to keep warm. Meanwhile,
in a skillet over medium-high heat, crumble the Italian sausage and cook
until browned and cooked through, about 4 minutes. Add the pepperoni and
cook for 2 minutes, just to release a little of the fat. Transfer the
meats to the pot with the pasta and veggies and cover to keep warm. Add 1
1/2 tablespoons of the olive oil to the hot pan along with the onions and
bell peppers and cook until the vegetables are soft, about 4 minutes. Add
the garlic, basil, oregano, and crushed red pepper and cook for 1 minute,
stirring. Using a spoon, transfer the sauteed onion mixture to the pasta
pot. Add the remaining olive oil, the cubed mozzarella cheese, green and
black olives, and parsley to the pot and, using 2 large wooden spoons,
toss to thoroughly combine. Serve the pasta in a large bowl for everyone
to help themselves. Pass the cheese at the table.


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