The Best Sausage Pepper Pasta...

Sausage Pepper Pasta is a FAVORITE at our house!  I have posted this before a very long time ago and thought you needed an update.  This recipe keeps getting better as I have changed it over the years as my cooking abilities have evoled.  The original recipe appeared in a William Sonoma Catalog over 25 years ago and the version I cook now is only slightly similar.  Kendall will turn 10 this week and this will be her meal of choice for her Birthday dinner!

Ingredients

5 red peppers

olive oil

1 large red onion chopped

2 pounds Italian Sausage casings removed

1-2 tablespoons chopped fresh rosemary

1 tablespoon chopped garlic

1 small can tomato paste

2 14oz cans diced tomatoes drained

salt and pepper to taste

1-2 boxes rigatoni

shaved Parmigiano-Reggiano

Keto Option: Cauliflower rice sauteed with olive oil, garlic, salt and pepper.

Directions

Heat oven to 400 degrees.  Cover a large cookie sheet with edges with foil.  Generously spread olive oil on all 5 peppers.  Roast for 40 minutes or until the peppers are blistered with some dark areas. Remove from oven and place peppers in a container with a lid to cool (I use a pyrex dish with a lid).  Once cool remove blistered skin, stems, and seeds.  Chop in strips and place them back in the dish with the reserved liquid.

I suggest prepping the remainder of the ingredients because this is a saute dish and it moves quickly.  I put the rosemary and garlic together and have the cans open and tomatoes drained.  The onion pieces should be large.  I remove the skin and cut the whole onion like a pizza, think of 8 eight slices of triangle pizza.  Have your water boiling and ready to go for your rigatoni (follow package directions).

In a large dutch oven heat 1 tablespoonful of olive oil.  Saute onions until tender and slightly translucent.  Remove from pan. Medium to low heat.

Add 1 tablespoonful of olive oil and saute sausage until cooked through and no longer pink. Medium to low heat. Add rosemary and garlic and cook for 1-2 minutes until fragrant.  You can deglaze with red wine if you want..just a splash.  Add can of tomato paste and mix until distributed evenly.  Next add the diced tomatoes, onions, peppers and reserved juice.  Cook for 8-10 minutes stirring occasionally so it does not stick to the pan it should be bubbly but not boiling.  Salt and pepper to taste.  I am generous with the salt and pepper.

Once your pasta is cooked and drained I always add a generous scoop of sauce to keep the rigatoni from sticking together.  Top with a scoop of sauce and Parmigiano-Reggiano cheese.

I like to serve this meal with a green salad and crusty bread.  As I said earlier you can use cauliflower rice in place of the pasta for a keto option.  I have also used sauteed zucchini in place of the rigationi.

We are a family of 7 and this recipe feeds all of us with left overs for lunch or a small dinner.

Enjoy...I hope this becomes a family favorite for your family!

Tiffany

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