Pasta with Italian sausage and peppers is a classic. It’s packed with flavor, easy to pull off on a weeknight and while robust, it’s not too heavy. Because it requires just a minimal amount protein, it won’t break the bank. And if you’re not convinced yet, think of it as a great way to bust up that tired old spaghetti routine.
I try to serve some form of pasta once a week, and this is a longtime favorite. For this recipe, I use only two links of fresh Italian sausage. Use more if you’re a meat lover, but this amount will give you plenty of heft. By using less, you can splurge on high-quality sausage from a local purveyor or a gourmet food store.
Here’s how:
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Pasta with Italian sausage and peppers
Serves 4-6
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12-ounce package penne or rigatoni
2 tablespoons olive oil
1 large yellow onion, halved and cut into thin slices
3 cloves garlic, minced
2 links fresh Italian sausage, cut into ½-inch slices, casing removed (double if you like a meatier dish)
2 large bell peppers (preferably red, yellow or orange) sliced into thin strips
½ cup grape tomatoes, halved
Kosher salt and black pepper
½ cup fresh basil, slivered
Good quality Parmesan cheese for serving
Cook the pasta according to directions to al dente, being sure to salt the water vigorously after it comes to a boil. Drain the pasta and reserve the pasta water. Add the olive oil to a large skillet and heat to medium high. Add the onion and sauté until soft, about 3-5 minutes minutes. Add the garlic and sausage and cook for another 3-5 minutes. Add the bell peppers and tomatoes, continue to cook until the sausage is gently browned and the peppers are soft, but not mushy. The tomatoes will form a light sauce. Add the cooked pasta to the skillet and toss to incorporate, adding a little pasta water to help combine. Season with salt and pepper to taste. Add the basil. Serve with the Parmesan cheese.
Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.