Wednesday, July 30, 2008

Peppers and Sausage w/Pasta

This recipe is from the recent edition of Real Simple. I was drawn in my the promise of 20 minute meals on the cover. So I picked it up in San Diego to have as in-flight reading material. I forget that there is a whole bunch of this magazine that isn't geared to me, so I read the 5 pages of recipes and put the magazine away.

As I don't have the recipe in front of me and I made some changes, we'll have to say this is an adapation of Real Simple's recipe for pasta with peppers and sausage.

You need peppers. Get what you can. It's summer now, perhaps you can get a variety of locally grown peppers at your neighborhood farmer's market.

First you need to cook up some Italian sausage links. Then wipe out the excess fat from the pan, add some fresh olive oil and saute some onions and the peppers, until just tender.

Add some dry white wine and bring to a full simmer and reduce. Add garlic, cherry or grape tomatoes (cut in half if you wish) and some basil. Again, tomatoes and basil--fresh at your farmers market!

Slice the sausage and add to the peppers and tomatoes.

Toss with al dente, shapely pasta. Prior to serving add some cubes of fresh mozzarella and enjoy!

Pasta w/Sausage & Peppers
For 2-4 meals (depending on hunger!)
3-4 Italian Sausages
1 large pepper, or portions of multiple peppers (green, yellow, red, etc.), sliced
1-2 TB olive oil
salt/pepper to taste
1/4 medium onion, sliced
2-4 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1 cup cherry or grape tomatoes, sliced if you like
1/4 cup of basil, sliced
1/2 cup of fresh mozarella, cubed
1/4 lb box of shapely pasta, cooked to al dente (reserve 1 cup of cooking water)

Cook the sausages in a medium to large frying pan. Place the sausages in the pan and add water, about 2 cups. Bring to a boil. The water will heat and cook the sausages through and eventually evaporate leaving a little rendered fat to brown the cooked sausages.

When the sausages are browned, remove to a plate or cutting board. Wipe out excess fat and add 1-2 tablespoons of olive oil. Add the onions and saute for 2 minutes. Add the red pepper flakes at this point if you like. Add the peppers and saute for another 2 minutes, until just tender. Add the garlic and cook for 1 minute. Add wine and deglaze the pan, scraping up any bits that have accumulated on the bottom of the pan. Bring to a simmer and let reduce by half.

Add the tomatoes and sliced basil. Cook for two minutes. Return the sausage and the cooked pasta. Toss to coat. Add some of the pasta cooking water if the pasta and peppers appear dry.

Add the mozzarella cubes and serve.

The leftovers are a great lunch. I had mine and really enjoyed it. The pasta really soaked up the flavor of the peppers and sausage. The peppers and tomatoes were a bit soggy, but tasty. Enjoy!

1 comment:

Dancer in DC said...

I did like the simple flavor here, and it was filling. I strongly recommend adding the fresh mozzarella, as it filled out the dish nicely.