Alan's Spicy Calabrese Sausage, Bell Peppers and Onions over Penne
Recipe Date:
September 13, 2014
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 2 tbsps Olive oil
- 1 lb Calabrese sausage (4 sausages)
- 2 onions (medium sized), cut into 1 inch wedges
- 4 garlic cloves, minced
- 2 bell peppers, cut into 1 inch pieces
- salt & pepper
- 3 cups tomato sauce (Alan's recipe for sauce is posted under " 2012 Upton Vineyard Sangiovese Tomato Sauce for the Eggplant Parmigiana")
- 1 lb dried penne
Directions
- In a large skillet, heat ½ T oil over medium-high heat
- Add sausages and cook, turning occasionally, until done (about 8 minutes)
- Remove sausages to a plate and cut at an angle into 1-inch sections
- Bring salted pasta water to boil while veggies cook
- Reheat skillet and add 1½ T oil
- Add garlic, simmer briefly, then add onion and peppers
- Cook over high heat until onion is translucent, stirring occasionally
- Before the veggies are completely cooked, add sausage and 2 cups tomato sauce to pan and simmer until tender while pasta boils
- Add cooked penne to skillet; mixture should be thick. Add additional sauce as needed
- Season with salt and pepper to taste
Recipe courtesy of Alan Baker
Photo courtesy of Heather at girlichef.com, Penne with Italian Sausage, Peppers and Onions
