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Sausage and Red Peppers - Stove Top |
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A hearty Italian pasta dish. Lydia is not fond of sausage and Tom is not fond of casseroles. This one works. Parmesan can be ground on top.
There is also a baked version.
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| Ingredients: |
16 oz. Ziti or other pasta, such as bowtie.
4 Sweet Red Bell Peppers
6 Italian Sausage links [2 hot, 4 sweet]
1 teaspoon Minced Garlic
2 Onions, thinly sliced
1/2 teaspoon Thyme
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14 oz. Crushed/diced tomatoes
1 Tablespoon Balsamic Vinegar
1 Tablespoon Splenda
Red Pepper Flakes
EVOO
Ground Parmesan [optional]
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| Procedures: |
Cook the pasta by package directions to al dente and drain.
Slice the peppers into strips, coat with EVOO, and roast at 425o for 20 minutes.
Remove the sausage by slitting casings and sauté until brown, in a non-stick pan
Remove the sausage from the pan, add the red pepper flakes and grind a bit in the food proccessor.
Sauté the onions in EVOO, then adding the garlic and thyme.
Add the pepper strips, sausage, tomatoes and remaining ingredients.
Simmer until sauce thickens and is reduced by 1/3.
Serve over the pasta.
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| Notes: |
2023-03-27: Served with a side of jelled beet salad.
2020-12-09: very good, with previously roasted peppers from the freezer.
2016-01-01: as a part of new years day, served with mushrooms Eichorn.
2014-12-09: For the two of us with more to the freezer.
2014-05-07: 2 1/2 each of sweet and hot sausages and with penne pasta. Three dinners went into the freezer for future use.
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06/21/2023
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