Spicy Italian Sausage and Peppers Pasta Recipe
Jul 21, 2022 17:16:00 GMT -5
Post by Honoria on Jul 21, 2022 17:16:00 GMT -5
Spicy Italian Sausage and Peppers Pasta Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: serves 4
INGREDIENTS
8 ounces rigatoni (or short pasta of choice)
2 tablespoons olive oil
1 pound bulk spicy Italian sausage (see Recipe Notes)
1 bell pepper (yellow, orange or red), diced
1 yellow onion, diced
3 cloves garlic, minced
1 teaspoon crushed red pepper flake
1/4 cup tomato paste
1/2 cup white wine (can sub chicken broth or vegetable broth)
1 14-ounce can crushed tomatoes
1/2 cup grated parmesan
Kosher salt
for serving, as desired: grated parmesan, crushed red pepper flakes, thinly sliced fresh basil, etc.
INSTRUCTIONS
Boil the pasta: Bring a large pot of salted water to a boil. Add the rigatoni, or pasta of choice, and cook to al dente according to package directions. Reserve 1 cup of starchy pasta water, then drain the pasta & set aside.
Brown the sausage & sauté the pepper & onion: Add the olive oil to a large skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, seasoning with 1 teaspoon Kosher salt. Use a wooden spoon to break the sausage into fine bite-sized crumbles as it cooks. The sausage should render & brown nicely & the peppers & onions should soften. If anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic & crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute.
Build the tomato sauce: Stir the tomato paste into the skillet. As it heats, stir to coat the sausage & veggies. Cook for 1-2 minutes, until deeply red, then deglaze the skillet with the white wine. Increase the heat to medium-high. Once the wine simmers, add in the crused tomatoes & parmesan. Stir to combine, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes to thicken slightly & build flavor.
Finish the pasta: Once the sausage & peppers have simmered in the sauce, add the pasta to the skillet. Toss to coat, adding some of the reserved pasta water as needed to loosen up the sauce so it coats the pasta nicely. Let the pasta simmer in the sauce for 1-2 minutes, just to bring everything together, then remove from the heat.
Serve immediately, topped with extra grated parm, crushed red pepper & a sprinkling of thinly sliced basil, as desired. Enjoy!
Not a fan of spicy? No worries! Simply swap out spicy sausage with sweet Italian sausage & omit chili flake, & the pasta will be nice & mild.
link
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: serves 4
INGREDIENTS
8 ounces rigatoni (or short pasta of choice)
2 tablespoons olive oil
1 pound bulk spicy Italian sausage (see Recipe Notes)
1 bell pepper (yellow, orange or red), diced
1 yellow onion, diced
3 cloves garlic, minced
1 teaspoon crushed red pepper flake
1/4 cup tomato paste
1/2 cup white wine (can sub chicken broth or vegetable broth)
1 14-ounce can crushed tomatoes
1/2 cup grated parmesan
Kosher salt
for serving, as desired: grated parmesan, crushed red pepper flakes, thinly sliced fresh basil, etc.
INSTRUCTIONS
Boil the pasta: Bring a large pot of salted water to a boil. Add the rigatoni, or pasta of choice, and cook to al dente according to package directions. Reserve 1 cup of starchy pasta water, then drain the pasta & set aside.
Brown the sausage & sauté the pepper & onion: Add the olive oil to a large skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, seasoning with 1 teaspoon Kosher salt. Use a wooden spoon to break the sausage into fine bite-sized crumbles as it cooks. The sausage should render & brown nicely & the peppers & onions should soften. If anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic & crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute.
Build the tomato sauce: Stir the tomato paste into the skillet. As it heats, stir to coat the sausage & veggies. Cook for 1-2 minutes, until deeply red, then deglaze the skillet with the white wine. Increase the heat to medium-high. Once the wine simmers, add in the crused tomatoes & parmesan. Stir to combine, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes to thicken slightly & build flavor.
Finish the pasta: Once the sausage & peppers have simmered in the sauce, add the pasta to the skillet. Toss to coat, adding some of the reserved pasta water as needed to loosen up the sauce so it coats the pasta nicely. Let the pasta simmer in the sauce for 1-2 minutes, just to bring everything together, then remove from the heat.
Serve immediately, topped with extra grated parm, crushed red pepper & a sprinkling of thinly sliced basil, as desired. Enjoy!
Not a fan of spicy? No worries! Simply swap out spicy sausage with sweet Italian sausage & omit chili flake, & the pasta will be nice & mild.
link