Saturday, April 12, 2008

Sausage and Peppers

This picture was taken with my phone, so it's not the best quality. The meal was great, though!

Sausage and Peppers


  • 16 oz short pasta (I used Campanelle)
  • 1 package Hot Italian Sausage Links
  • 3 assorted bell peppers (red, green, yellow), seeded and sliced
  • 1 yellow onion, sliced
  • 3 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • parmesan
  1. Cook pasta according to directions. Set aside.
  2. While the pasta is getting started, remove the casings from the sausage. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. They do not have to be fully cooked. Remove sausages to a platter. Add the bell peppers, garlic, onion, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender. Slice sausage and add to the pepper mixture. Saute until sausage is fully cooked.
  3. Toss the pepper mixture with the drained pasta until well blended, and season with salt and pepper to taste. Add more olive oil if needed, and serve with parmesan.