Monday, January 13, 2014

Spicy Italian Sausage & Pepper Pasta

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Spicy Italian Sausage & Pepper Pasta | Fantastical Sharing of Recipes

After the hecticness of the last few weeks, I'm hoping this one will be our first normal one. It's starting out semi-normal...Nick is at work, the kids are leaving for school here in a bit and I'm going to the grocery store. It about drives me nuts when my schedule is all thrown off!

The more hectic it gets, the less I stick to my meal plan and often turn to recipes that are quick fixes, but hearty at the same time. This is one of those go-to recipes. I'm beginning to love pastas without sauces. This one has a splash of balsamic vinegar in the end and that's really all it needs. I used to not like balsamic vinegar, but after a few tries, it's really growing on me :)

Spicy Italian Sausage & Pepper Pasta | Fantastical Sharing of Recipes


(Print)
What you need:
  • 1 lb. hot Italian sausage
  • 1 yellow onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 Tbsp. EVOO
  • 2 garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 lb. fusilli pasta
  • Salt and pepper
  • Parmigiano-Reggiano cheese
  • Balsamic vinegar
Directions:
  1. Take sausage out of casing and cook for 5 minutes, crumbling as you go.
  2. Add onions and cook for 5 minutes.
  3. Add 2 Tbsp. EVOO and bell peppers. Cook for 10 minutes.
  4. Add garlic and reed pepper flakes.
  5. Meanwhile, cook pasta according to directions. Save 1/2 cup of pasta water.
  6. Toss sausage and peppers with drained pasta, 1/2 cup pasta water, 2 Tbsp. EVOO, and salt and pepper.
  7. Add a splash of balsamic vinegar and fold in cheese.

Recipe from red or green?

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