Sausage and Pepper Pasta Supper |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from March 1990 Bon Appetit. I frequently make this easy meal and we have the leftovers for lunch the next day. It's a household favorite. I highly recommend using hot sausage rather than mild if you don't mind a little spice. Please be aware that the tomatoes do not make a tomato sauce. Ingredients:
3 tablespoons olive oil |
3 garlic cloves, minced |
1 1/2 lbs hot italian sausage, cut into 1-inch pieces |
1 large green bell pepper, cut into strips |
1 large red bell pepper, cut into strips |
1 large onion, sliced |
1 (14 1/2 ounce) can diced tomatoes, juices reserved |
1 tablespoon dried basil, crumbled |
1 teaspoon dried oregano, crumbled |
salt and pepper |
1 lb penne pasta, freshly cooked |
parmesan cheese, grated |
Directions:
1. Heat oil in heavy large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Mix in sausage and cook until brown, about 8 minutes. Add peppers and onion and cook until almost tender, stirring occasionally, about 5 minutes. Mix in tomatoes with juices, basil and oregano. Season with salt and pepper. Cover and simmer 8 minutes. Uncover and cook 2 minutes. Pour over pasta and toss. Serve, passing Parmesan separately.
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