Name: Sausage & Red Pepper Pasta recipe
Ingredients: Pasta: 1 pound (450g) of your preferred pasta shape. Short pasta shapes like penne, rigatoni, fusilli, cavatappi, or orecchiette are excellent choices. Their ridges and shapes are ideal for capturing the delicious sauce and chunky sausage and pepper mixture. However, long pasta like spaghetti, linguine, or fettuccine can also be used, though the sauce might coat them differently. For a healthier option, consider using whole wheat pasta for added fiber and a slightly nutty flavor.; Italian Sausage: 1 pound (450g) of Italian sausage. You have options here! Sweet Italian sausage will provide a milder, savory flavor, allowing the sweetness of the peppers to shine. Hot Italian sausage will add a delightful kick of spice, creating a more robust and flavorful dish. You can also use a combination of sweet and hot for a balanced heat level. Bulk sausage (removed from casings) is the most convenient for this recipe as you will be crumbling it. If using sausage links, simply remove the casings before cooking. For a leaner option, consider using chicken or turkey Italian sausage.; Red Bell Peppers: 2 large red bell peppers. Red bell peppers are essential for their sweetness and vibrant color. They roast beautifully and provide a wonderful textural contrast to the sausage and pasta. Look for firm, heavy peppers with smooth, unblemished skin. You can also use orange or yellow bell peppers for a slightly different flavor profile and color variation, or a mix of colors for visual appeal.; Onion: 1 medium yellow onion. Onion provides an aromatic base for the sauce and adds depth of flavor. Yellow onions are a good all-purpose choice, offering a mild sweetness when cooked. You can also use white or sweet onions.; Garlic: 4 cloves garlic. Fresh garlic is crucial for its pungent aroma and flavor. Mince it finely to ensure it cooks evenly and infuses the sauce with its garlicky goodness. Don’t be tempted to use pre-minced garlic, as the flavor is often less intense.; Olive Oil: ¼ cup extra virgin olive oil. Olive oil is used for sautéing the vegetables and sausage, adding healthy fats and enhancing the flavors. Extra virgin olive oil is preferred for its superior flavor, but regular olive oil will also work.; Canned Diced Tomatoes: 1 (14.5 ounce) can of diced tomatoes, undrained. Diced tomatoes form the base of the sauce, adding acidity, body, and tomato flavor. Use undrained diced tomatoes, as the juice adds moisture to the sauce. You can use plain diced tomatoes or fire-roasted diced tomatoes for a smokier flavor.; Tomato Paste: 2 tablespoons tomato paste. Tomato paste adds concentrated tomato flavor and richness to the sauce, helping to deepen its color and complexity.; Dry Red Wine (Optional): ½ cup dry red wine. Red wine adds depth and complexity to the sauce. Choose a dry red wine like Chianti, Cabernet Sauvignon, or Merlot. If you prefer not to use wine, you can substitute with chicken broth or extra tomato sauce.; Dried Oregano: 1 teaspoon dried oregano. Dried oregano adds a warm, slightly peppery, and aromatic note that complements the Italian flavors of the sausage and peppers.; Dried Basil: 1 teaspoon dried basil. Dried basil adds a sweet and slightly peppery, aromatic flavor that is classic in Italian cuisine.; Red Pepper Flakes (Optional): ¼ teaspoon red pepper flakes, or to taste. Red pepper flakes add a touch of heat, especially if you are using sweet Italian sausage and want to add a little kick. Adjust the amount to your preference, or omit it entirely if you prefer a milder dish.; Fresh Parsley: ¼ cup chopped fresh parsley. Fresh parsley is used for garnish, adding a fresh, herbaceous note and a pop of color to the finished dish. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.; Parmesan Cheese: ½ cup grated Parmesan cheese, plus extra for serving. Parmesan cheese adds a salty, nutty, and umami-rich layer of flavor to the pasta. Use freshly grated Parmesan for the best melting and flavor. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly.; Salt and Black Pepper: To taste. Seasoning is crucial to bring out all the flavors in this dish. Taste as you go and adjust the salt and pepper to your liking.

Ingredients

Pasta: 1 pound (450g) of your preferred pasta shape. Short pasta shapes like penne, rigatoni, fusilli, cavatappi, or orecchiette are excellent choices. Their ridges and shapes are ideal for capturing the delicious sauce and chunky sausage and pepper mixture. However, long pasta like spaghetti, linguine, or fettuccine can also be used, though the sauce might coat them differently. For a healthier option, consider using whole wheat pasta for added fiber and a slightly nutty flavor.

Italian Sausage: 1 pound (450g) of Italian sausage. You have options here! Sweet Italian sausage will provide a milder, savory flavor, allowing the sweetness of the peppers to shine. Hot Italian sausage will add a delightful kick of spice, creating a more robust and flavorful dish. You can also use a combination of sweet and hot for a balanced heat level. Bulk sausage (removed from casings) is the most convenient for this recipe as you will be crumbling it. If using sausage links, simply remove the casings before cooking. For a leaner option, consider using chicken or turkey Italian sausage.

Red Bell Peppers: 2 large red bell peppers. Red bell peppers are essential for their sweetness and vibrant color. They roast beautifully and provide a wonderful textural contrast to the sausage and pasta. Look for firm, heavy peppers with smooth, unblemished skin. You can also use orange or yellow bell peppers for a slightly different flavor profile and color variation, or a mix of colors for visual appeal.

Onion: 1 medium yellow onion. Onion provides an aromatic base for the sauce and adds depth of flavor. Yellow onions are a good all-purpose choice, offering a mild sweetness when cooked. You can also use white or sweet onions.

Garlic: 4 cloves garlic. Fresh garlic is crucial for its pungent aroma and flavor. Mince it finely to ensure it cooks evenly and infuses the sauce with its garlicky goodness. Don’t be tempted to use pre-minced garlic, as the flavor is often less intense.

Olive Oil: ¼ cup extra virgin olive oil. Olive oil is used for sautéing the vegetables and sausage, adding healthy fats and enhancing the flavors. Extra virgin olive oil is preferred for its superior flavor, but regular olive oil will also work.

Canned Diced Tomatoes: 1 (14.5 ounce) can of diced tomatoes, undrained. Diced tomatoes form the base of the sauce, adding acidity, body, and tomato flavor. Use undrained diced tomatoes, as the juice adds moisture to the sauce. You can use plain diced tomatoes or fire-roasted diced tomatoes for a smokier flavor.

Tomato Paste: 2 tablespoons tomato paste. Tomato paste adds concentrated tomato flavor and richness to the sauce, helping to deepen its color and complexity.

Dry Red Wine (Optional): ½ cup dry red wine. Red wine adds depth and complexity to the sauce. Choose a dry red wine like Chianti, Cabernet Sauvignon, or Merlot. If you prefer not to use wine, you can substitute with chicken broth or extra tomato sauce.

Dried Oregano: 1 teaspoon dried oregano. Dried oregano adds a warm, slightly peppery, and aromatic note that complements the Italian flavors of the sausage and peppers.

Dried Basil: 1 teaspoon dried basil. Dried basil adds a sweet and slightly peppery, aromatic flavor that is classic in Italian cuisine.

Red Pepper Flakes (Optional): ¼ teaspoon red pepper flakes, or to taste. Red pepper flakes add a touch of heat, especially if you are using sweet Italian sausage and want to add a little kick. Adjust the amount to your preference, or omit it entirely if you prefer a milder dish.

Fresh Parsley: ¼ cup chopped fresh parsley. Fresh parsley is used for garnish, adding a fresh, herbaceous note and a pop of color to the finished dish. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.

Parmesan Cheese: ½ cup grated Parmesan cheese, plus extra for serving. Parmesan cheese adds a salty, nutty, and umami-rich layer of flavor to the pasta. Use freshly grated Parmesan for the best melting and flavor. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly.

Salt and Black Pepper: To taste. Seasoning is crucial to bring out all the flavors in this dish. Taste as you go and adjust the salt and pepper to your liking.

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Instructions

Step 1: Prepare the Vegetables and Sausage – Building the Flavor Base

Prepare Vegetables: Wash and core the red bell peppers. Slice them into strips about ½ inch wide. Peel and thinly slice the yellow onion. Mince the garlic cloves.

Cook Sausage: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage (removed from casings and crumbled). Cook, breaking it up with a spoon, until browned and cooked through. This should take about 5-7 minutes. Remove the cooked sausage from the skillet and set aside, leaving any rendered sausage fat in the skillet. The browned bits in the skillet add extra flavor to the sauce.

Step 2: Sauté Vegetables and Build the Sauce – Layering Flavors

Sauté Onion and Peppers: Add the sliced onion and red pepper strips to the skillet with the sausage fat (add another tablespoon of olive oil if needed). Sauté over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Caramelizing the onions and peppers brings out their natural sweetness and adds depth of flavor.

Add Garlic and Spices: Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet with the vegetables. Sauté for another minute, until the garlic is fragrant. This “blooming” of the spices in the hot oil enhances their aroma and flavor.

Stir in Tomato Paste: Add the tomato paste to the skillet and cook for 1-2 minutes, stirring constantly, until it slightly darkens in color. Cooking the tomato paste deepens its flavor and removes any raw taste.

Deglaze with Red Wine (Optional): If using red wine, pour it into the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula (this is called deglazing) – these bits are packed with flavor! Let the wine simmer for a few minutes, until it has reduced slightly. This step adds depth and complexity to the sauce. If not using wine, skip this step and move directly to adding tomatoes.

Add Diced Tomatoes: Pour the can of undrained diced tomatoes into the skillet. Stir to combine everything. Bring the sauce to a simmer.

Step 3: Simmer Sauce and Cook Pasta – Bringing it All Together

Simmer Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will become.

Cook Pasta: While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water until al dente. “Al dente” means “to the tooth” in Italian – the pasta should be cooked through but still have a slight bite. Reserve about 1 cup of pasta water before draining the pasta.

Step 4: Combine Pasta, Sauce, and Sausage – The Final Touches

Add Sausage to Sauce: Stir the cooked sausage back into the simmering sauce. Heat through.

Add Pasta to Sauce: Add the drained pasta to the skillet with the sauce. Toss everything together to coat the pasta evenly with the sauce.

Adjust Sauce Consistency (if needed): If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Pasta water is starchy and helps to create a silky, emulsified sauce.

Stir in Parmesan Cheese: Stir in the grated Parmesan cheese. Toss to combine and melt the cheese into the sauce.

Season to Taste: Taste the pasta and sauce. Season with salt and black pepper to taste. Adjust red pepper flakes if you want more heat.

Step 5: Serve and Garnish – Enjoy Your Delicious Pasta!

Serve Immediately: Serve the Sausage & Red Pepper Pasta hot, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Nutrition

Serving Size: one normal portion
Calories: 500-600
Sugar: 5-8 grams
Sodium: 600-800 mg
Fat: 25-35 grams
Saturated Fat: 8-12 grams
Unsaturated Fat: 15-25 grams
Carbohydrates: 50-60 grams
Fiber: 4-6 grams
Protein: 25-30 gram
Cholesterol: 80-100 mg