Pasta with Sausage, Peppers and Onions

When I first started cooking, I was obsessed with Italian food, and nothing but Italian. This recipe for Pasta with Sausage, Peppers and Onions was always my all-time favorite. As I mentioned in an earlier post, I usually start getting antsy for grilled food in January; and guess what we were craving this past weekend? Then I remembered this recipe and knew it would be a perfect indoor alternative; plus, we haven’t had Italian cuisine in a while. What I love most about this dish is it's not doused in a heavy sauce, all the flavors are fresh and vibrant: wine, fire-roasted tomatoes, bell peppers, sweet onions, garlic, oregano and plenty of chopped fresh basil. If you substitute turkey or chicken sausage, you’ve got a guilt-free meal choice. (Unfortunately, not an option in this house. Mike wouldn’t forgive me if I tried that switch, especially since our local grocer makes fresh sausage that is to die for.) I couldn’t figure out why Mike was lingering around the stove while I was cooking. He had a fork hidden behind his back; and every time I would turn away from the stove, he would dig in. Needless to say, that’s how enticing the aromas of this dish are; you just can’t resist a taste-test beforehand.

If using that size package of Basil, you will need 2.

Cut the onions in half, then slice thin. Clean and seed peppers, then cut into thin strips. Mince garlic. Chop basil. Note, you will need more basil then what is shown above to yield 1/2 cup. (I added an additional 10 to 12 leaves from a basil plant.)

Heat the oil in heavy large skillet (or Dutch oven) over medium heat. Add the sausages and cook, turning often, until browned on all sides, about 15 minutes. 

Remove from the pan and place on paper towel-lined dish. When cool, slice into thin medallions. 

If necessary, return to pot to fully cook and brown medallions. My sausages were still pink when I cut them, so I cooked the medallions a little longer to caramelize; then I removed them to a platter and set aside.

Keeping the pan over medium heat, add the onions, peppers, salt and pepper and cook until golden brown, about 5 minutes. 

Add the oregano, basil and garlic, and cook 2 more minutes.

In small bowl (or large measuring cup) whisk together wine and tomato paste to dissolve tomato paste. I always use white Zinfandel for cooking, as it doesn't have an overpowering taste. But, use any wine you prefer (Marsala is also a good choice). General rule of thumb when it comes to cooking with wine: if it's not good enough to enjoy sipping in a glass, then don't cook with it. It's not going to taste any better in your food. Cooking wines have got to be the worst; and they literally destroy what would, otherwise, be good meals.

Add the wine with tomato paste, diced tomatoes and crushed red pepper flakes (if using). Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Add the sausage back to the pan and stir to combine. Simmer on low, uncovered, until sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes (or until desired tenderness). Drain the pasta in a colander. 

Add to the thickened sauce. Toss to combine. Serve with freshly grated Parmesan, or Romano cheese.

PASTA WITH SAUSAGE, PEPPERS AND ONIONS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 links Italian sausage, sweet or hot (or combo), or substitute turkey or chicken sausage
• 2 Tablespoons olive oil
• 2 sweet (or Vidalia) onions, cut in half and thinly sliced
• 1 red bell pepper, sliced into strips
• 2 green bell peppers, sliced into strips
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1-1/2 teaspoons dried oregano   
• 1/2 cup chopped fresh basil leaves
• 4 garlic cloves, minced
• 2 (rounded) Tablespoons tomato paste
• 1 cup wine (I use white Zinfandel, but use whatever wine you prefer. Marsala is also a good choice.)
• 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
• 1/4 teaspoon red pepper flakes, optional
• 1 box (16 ounces) penne pasta, or pasta of your choice
• Freshly grated Parmesan, or Romano cheese for serving

DIRECTIONS:

1. Heat the oil in a heavy large skillet (or Dutch oven) over medium heat. Add the sausages and cook,
    turning often, until browned on all sides, about 15 minutes. Remove from the pan and place on paper
    towel-lined dish. When cool, slice into medallions. If necessary, return to pot to fully cook and brown
    medallions.
2. Keeping the pan over medium heat, add the onions, peppers, salt, and pepper and cook until golden
    brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Whisk together wine and tomato paste. Add the wine with tomato paste, diced tomatoes, and chili
    flakes (if using). Stir to combine, scraping the bottom of the pan with a wooden spoon to release all
    the browned bits. Bring to a simmer.
4. Add the sausage back to the pan and stir to combine. Simmer on low, uncovered, until sauce has
    thickened, about 20 minutes.
5. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and
    cook until tender but still firm to the bite, stirring occasionally, 8 to10 minutes (or until desired
    tenderness). Drain the pasta in colander and add to the thickened sauce; toss to combine. Serve with
    freshly grated Parmesan, or Romano cheese.


Servings: 8