Pasta with Sausage
Peppers and Onions
Sweet
Pasta with Sausage Peppers and Onions are always a favorite starter at any fine Italian restaurant. Serve it on top of your favorite pasta and you get a fabulous meal.
In most of my recipes that use Italian sausage and pasta, I like to take the sausage out of the casing and fry it up first. This way your able to drain the oil from the sausage before adding it to the pasta. However in this recipe I leave the casings on because the texture of the sausage works well with the flavor of the sweet bell peppers and onions.
For this Pasta with Sausage Peppers and Onion recipe you can either fry the sausage or grill it and cut it into pieces. Either way you choose you sure to enjoy this dish.
INGREDIENTS
1 pound of Rigatoni pasta
1 and 1/2 pounds of sweet or hot Italian sausage
4 Tbls of extra virgin olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
3 Cubanelle peppers, seeded and cut into strips
1 yellow onion, cut into slices
2 cloves of garlic, chopped
1/2 tsp of dried oregano
6 fresh basil leaves, shredded
1/2 cup of white wine
1 Tbls of butter
1/2 tsp of salt
1 tsp of fresh ground black pepper
1/2 cup of fresh Italian flat leaf parsley 1/2 cup of fresh grated Parmesan cheese
PREPARATION
In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 13 minutes. Drain and set aside. Stir in 2 Tbls of olive oil into the pasta.
In the meantime, fry the sausage in a large frying pan in 2 Tbls of olive oil until the sausage cooked through and browned all over.
Remove the sausage from the pan and let stand.
Drain the excess oil in the frying pan.
Add the peppers, onions, garlic, oregano and basil to the pan, cover and cook under medium heat until the peppers are tender and slightly browned.
Cut the sausages into 1 inch pieces and add to the peppers.
Increase the heat and add the white wine.
Cook until the wine is reduced by half.
Stir in the butter and the parsley.
Season with salt and pepper.
Plate the pasta and spoon the sausage mixture on top.
Serve with Parmesan cheese.
Serves 4 to 6 people
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