Recipe: Sausage, Peppers, Onion & Pasta
This is something Kenneth sort of invented awhile back that has morphed a little over the years, but we pretty much stick to the ingredients and process below! It's tasty, simple and we all enjoy it.
Ingredients
1 pkg (5-links) mild italian sausage
2 bell peppers (we like to use a mix of red, orange, yellow, etc.), sliced
1 large onion, sliced
1 TBS olive oil (approximately)
1 cup sliced fresh mushrooms (optional)
3 cloves fresh garlic, diced
1/2 TBS jarred minced garlic
8 oz pasta (we like to use whole wheat linguini, you could use anything from angel hair to fettuccini)
1/2 cup shredded parmesan cheese
fresh ground pepper
Directions:
Heat oil in a large pan over med-high heat, add onions and peppers and saute for about 15-20 minutes until they are tender and starting to brown. At the same time, heat about 1/2 inch of water in another pan over med-high heat and add sausage links to cook (turn half way through to allow for even cooking, add more water as neccessary to keep them from sticking to the pan).
Put a pot of water on to boil for the pasta, when the water is boiling add the pasta and cook about 12-15 minutes (according to package directions).
At this time, add mushrooms to the vegetable mixture and stir, turn heat down to about medium. Add the garlic and stir. Remove the sausage links from the pan and dice to bite sized chunks; add the sausage to the vegetable mixture (there should be at least a little bit of juice from them to add a little moisture to the veggie mix as well). Cover and allow sausage to finish cooking and a little more moisture to be created while the pasta finishes cooking.
Drain the pasta, add veggie and meat mixture, add some fresh ground pepper to taste and the parmesan cheese and toss to combine.
In my personal opinion, this is a little too much meat to veggie/pasta ratio - I would personally prefer only 4 links at the most but I'm not a big sausage fan personally and usually only eat about the equivalent of half a sausage at most anyway - for what it's worth! :)
We served this with some crusty garlic french bread for a delicious meal!
Started off with cooking the veggies and the sausages at the same time in two different pans.
Added in the fresh diced garlic (yumm!! That stuff sure smells awesome!)
Next came the mushrooms along with the minced jarred garlic.
Sausages are getting browned!
Almost ready! Sausages diced and added to the mixture.
Whole wheat linguini drained and added to the bowl.
After dumping the veggie/meat mixture on the pasta I added on a coating of freshly ground pepper.
Add in some parmesan cheese and we're all set!
Ingredients
1 pkg (5-links) mild italian sausage
2 bell peppers (we like to use a mix of red, orange, yellow, etc.), sliced
1 large onion, sliced
1 TBS olive oil (approximately)
1 cup sliced fresh mushrooms (optional)
3 cloves fresh garlic, diced
1/2 TBS jarred minced garlic
8 oz pasta (we like to use whole wheat linguini, you could use anything from angel hair to fettuccini)
1/2 cup shredded parmesan cheese
fresh ground pepper
Directions:
Heat oil in a large pan over med-high heat, add onions and peppers and saute for about 15-20 minutes until they are tender and starting to brown. At the same time, heat about 1/2 inch of water in another pan over med-high heat and add sausage links to cook (turn half way through to allow for even cooking, add more water as neccessary to keep them from sticking to the pan).
Put a pot of water on to boil for the pasta, when the water is boiling add the pasta and cook about 12-15 minutes (according to package directions).
At this time, add mushrooms to the vegetable mixture and stir, turn heat down to about medium. Add the garlic and stir. Remove the sausage links from the pan and dice to bite sized chunks; add the sausage to the vegetable mixture (there should be at least a little bit of juice from them to add a little moisture to the veggie mix as well). Cover and allow sausage to finish cooking and a little more moisture to be created while the pasta finishes cooking.
Drain the pasta, add veggie and meat mixture, add some fresh ground pepper to taste and the parmesan cheese and toss to combine.
In my personal opinion, this is a little too much meat to veggie/pasta ratio - I would personally prefer only 4 links at the most but I'm not a big sausage fan personally and usually only eat about the equivalent of half a sausage at most anyway - for what it's worth! :)
We served this with some crusty garlic french bread for a delicious meal!
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