Sausage, Peppers and Pasta

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

Sausage, Peppers and Pasta
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

Tomato sauce

pinch of red pepper

Penne Pasta

Parmigiana Reggiano

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.


17 thoughts on “Sausage, Peppers and Pasta

  1. Only con with Italian food is that you’re getting hungry after 4-5 days again. *smile
    Pasta is a saver when there is little time and very little motivation – at least in my end it happens quite often. Looking good – that’s the way I eat pasta – with mountain of grated Parmesan.

      1. Sauteing peppers, onions and garlic are a sure way to get everyone excited even over the most simple dish! This looks wonderful. Being a vegetarian though… sigh. Somehow I don’t think vegetarian sausage would come across as well in this recipe as Italian sausage!

      2. Leave the sausage out. If you want to get a little of the “sausage” flavor in the sauce saute a little crushed fennel seed and a little extra red pepper flake in the olive oil. See if that works.

      3. come to think of it, if I were to flip this veggie only, I would do what I said earlier with the spices and thick slice some mushrooms to give a different texture to the mix.

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