Last night, I made a family style pasta dish, loaded with the flavors of peppers and Italian sausage you find permeating the air from the local street vendors in metropolitan East Coast cities. My kitchen smelled wonderful and my family was pretty pleased with the outcome, a huge dish overflowing with yummy Italian American deliciousness, finished off with a snow cap of parmigiana regianno.
Sausage, Peppers and Pasta
5 links of sweet or hot italian sausage
2 Tbsp olive oil
1 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 large onion, thinly sliced
4 pickled sweet cherry peepers, minced
2 cloves garlic, minced
pinch of red pepper
Cook pasta as directed on package in salty water. Meanwhile, heat a large skillet on medium heat for a few minutes. Add olive oil and sausages and cook sausage for about 10 min., stirring frequently, until sausage is brown on all sides. Move sausage to outer edges and add onion and peppers. Cook and stir 7 min. or until sausage is done and peppers are crisp-tender with a few brown bits. Add sweet cherry peppers and garlic. Saute for a minute more. Remove sausage and cut on the bias. Add back to skillet. Stir in tomato sauce and a pinch red pepper; cook 2 min. or until heated through, stirring occasionally. Drain pasta. Add to sausage mixture; mix well. Pour into large serving vessel and top with cheese.