I had some sausage leftover from when I made pizza and I wanted to use it for something but didn’t know what. This is where iPhone apps come in handy. I punched in “sausage” and “pasta” into the www.epicurious.com app and scrolled down to find a recipe that over 90% of readers would make again. This recipe came up. It’s super fast and easy which makes it the perfect weeknight meal. It calls for Italian sausage but all I had was smoked but I used it anyway and it still turned out pretty good. I also substituted shells for the penne and omitted the green pepper. Next time I’ll try it with the sweet Italian sausage and tell you how it goes.
Sausage and Pepper Pasta Supper
Bon Appétit | March 1990
by Suzanne Solberg: Los Angeles, California
3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 pounds hot or sweet Italian sausage, cut into 1-inch pieces
1 large green or yellow bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 large onion, sliced
1 14 1/2-ounce can tomatoes, diced, juices reserved
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
Salt and pepper
1 pound penne pasta, freshly cooked
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.