Tuesday, December 7, 2010

Sausage and Peppers Pasta



Sausage and Peppers is a dish my family has come to love since moving to the Northeast. At first, I thought it could only be eaten with bread, but after trying it with pasta, I might have just found an even better variation to the dish! Adding pasta to an already good meal is a great way to switch things up a bit and add a new twist to a meal. Now that we have two variations, I am quite sure we could never grow tired of sausage and peppers. The pasta also makes for really good leftovers, which is always an added bonus for me! After having this variation, I am wondering what else could be turned into a pasta dish.

Sausage and Peppers Pasta

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1 tablespoon vegetable oil

1 (14oz) package beef smoked sausage, halved lengthwise, and cut into 1/2 inch thick slices (Italian turkey sausage can be substituted)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 sweet onion, chopped

2 teaspoons minced garlic

28oz can crushed tomatoes

1 teaspoon Creole seasoning

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

16oz package penne pasta, cooked according to package directions and kept warm

Garnish: chopped fresh parsley

In a large skillet, heat oil over medium-high heat. Add sausage, and cook for 6 minutes, stirring frequently, or until sausage is browned. Add peppers, onion, and garlic; cook for 7 to 8 minutes, or until vegetables are tender.

Stir in tomatoes, Creole seasoning, crushed red pepper, and salt. Reduce heat to medium, and cook for 5 minutes, or until heated through. Add cooked pasta, tossing gently to coat. Serve immediately. Garnish with parsley, if desired.

Source: Cooking with Paula Deen, March/April 2009

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