Pasta With Sausage Peppers and Onions
"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."
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 lb rigatoni pasta
- 1 1⁄2 lbs mild Italian sausage or 1 1/2 lbs hot Italian sausage
- 4 tablespoons 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 garlic cloves, chopped
- 1⁄2 teaspoon dried oregano
- 6 fresh basil leaves, shredded
- 1⁄2 cup white wine
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄2 cup flat-leaf Italian parsley, fresh
- 1⁄2 cup parmesan cheese, grated fresh
directions
- 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 on 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.
- Optional: Plate the pasta, pour a good quality, or homemade vodka sauce over the pasta, then top with sausages and peppers.
- Serve with Parmesan cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
