Shanghai Pesto Noodles with Chinese Sausage
Serves 4
 

• 4 Chinese sausage or other sweet sausage, cut into 1/2-inch slices on the bias
• 1/2 pound sliced shiitake mushrooms
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1/2 cup tomatoes concasse*
• 1 pound blanched Shanghai or other egg noodles
• 1 cup Roasted Garlic Asian Pesto
• Kosher salt and freshly ground black pepper
• Grapeseed or canola oil to cook

In a wok or sauté pan coated lightly with oil on medium-high heat, add the sausages and sauté, 2 minutes. Add shiitakes and continue sautéing for 3 minutes. Deglaze with wine and reduce by 50%. Add chicken stock, tomatoes, noodles and Roasted Garlic Asian Pesto and season. Check for flavor and serve.

*Tomatoes concasse: Seed & pulp separated from flesh. Flesh gets cut into 1/2-inch dice, pulp & seeds can be reserved for later use or discarded.