Friday, May 11, 2007

A few ingredients

Wednesday night's dinner was a quick one that required just a few ingredients. Outside of some pantry staples you'll need: Italian sausages, green pepper, onion, tomatoes. The pantry staples: pasta, garlic, tomato paste, oregano, basil, and broth or water. Dinner will take you about ten minutes, give or take.


Italian Sausage and Peppers with Farfalle


To get started, bring a large pot of salted water to a boil. While this is boiling, fry the Italian sausages in large pan with some olive oil, until browned and cooke through, over medium heat. The water should be boiling by this point.

While the sausages are cooking and the water coming to a boil, prepare your remaining ingredients. Slice the peppers and onions into strips. Thinnly slice the garlic.


Peel, seed and dice the tomato.

The sausages are cooking.

When the water is boiling, dump in your pasta. Remove the sausages from the pan and toss in the peppers and onions and saute for a few minutes until they begin to soften. Add the garlic. The garlic will start to release its aroma in less than a minute. Add the tomato paste and allow to cook for a minute. Add the dried herbs. Season with salt & pepper.

Using a ladle, add a scoop or two of pasta water to the pan with the peppers and onions. Stir to incorporate. Allow to simmer lightly. Add the tomatoes. This should be about 10 minutes at this point. Scoop out the pasta and add it to the pepper/onion mixture. Add additional water to help the pasta finish cooking.

Slice the sausages into 1/2 inch pieces and add to the pan. Stir together and serve.

5 comments:

Sam said...

oh my gosh! that looks delicious!

joyous said...

I could make that! And don't you know, I happen to have some Italian sausage in my fridge - no, wait, I've also got PEPPERS!

Dancer in DC said...

Not a lot of oil, so this is actually a bit on the healthy side!

For next time I'd personally like the sausage sliced a bit thinner. But the smoky flavor is great.

I imagine you could also do this with bulk (loose) sausage?

Stef said...

I could make that too!

But what are your thoughts for non-pepper eaters? Is there something comparable that you could recommend as a substitute?

ScottE. said...

Stef: You can substitute whatever veg you like, it won't be italian sausage and peppers though!

The peppers do work best as they hold up really well to the cooking technique and the strong flavors of the sausage.