Italian Sausage and Pepper Pasta
This is one of those easy meals that has so many variations. It does call for red wine but being an alcohol free home I just omit that.
- 1/2 pound uncooked turkey sausage, Italian style with casings removed
- 2 teaspoons extra virgin olive oil
- 2 medium yellow peppers, cut into strips (I like to use yellow, green and/or red for a little color variation)
- 1 medium uncooked onion, thinly cut (I have found that using green onions works well and those onion-dislikers in the house to not mind them as much)
- 1/2 cup red wine
- 1 1/2 tablespoons minced garlic
- 28 ounce can crushed tomatoes, fire roasted garlic is suggested, do not drain
- 1/2 tablespoon crushed red pepper flakes (or to taste)
- 1/4 teaspoon coarse table salt (I prefer using sea salt)
- 8 ounce uncooked whole wheat pasta (I use whole wheat and rainbow rotini combined)
- 1/3 cup fresh basil, chopped
Bring a large pot of lightly salted water to a boil.
Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
- Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
- Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
- While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.
A few notes: I use different meats. pork Italian sausage and venison work well with this recipe. I also may add fennel for a bit of zip to the flavor. The sauce is great over rice, too.
