Pepper & Sausage Pasta (Print Version)
# Ingredients:
→ Main ingredients
01 -
8 oz dry short pasta like penne, fusilli, or rigatoni
02 -
1/2 sweet onion, sliced thin
03 -
2 tbsp olive oil, separated
04 -
2 tbsp tomato paste, split up
05 -
Kosher salt, season to taste
06 -
3 garlic cloves, thinly sliced
07 -
1/2 cup pasta water saved from cooking
08 -
Toasted breadcrumbs for serving (optional)
09 -
1 tsp dried oregano
10 -
1 1/2 tsp light brown sugar
11 -
1/2 lb Italian sausage (mild or spicy), take out casings
12 -
1 tsp balsamic vinegar
13 -
2 medium red or yellow bell peppers, sliced
# Instructions:
01 -
Start by heating a big skillet on medium-high. Toss in the sausage and cook till it’s golden brown and fully cooked. Add 1 tbsp of tomato paste, stirring for another minute or two until caramelized. Remove it to a plate and set aside.
02 -
In the skillet, pour in 1 tbsp olive oil and warm it over medium. Add the onions and bell peppers, stirring every now and then until soft and golden, roughly 15-20 minutes. Mix in the leftover tomato paste, oregano, balsamic vinegar, garlic, and sugar. Sprinkle with salt, and cook for 2-3 more minutes till it’s sticky. If it starts to dry up, add a dash of water to keep it simmering.
03 -
In the meantime, boil your pasta in well-salted water. Stop cooking it when it’s one minute before done, according to the package. Save a half-cup of the pasta water before draining.
04 -
Toss the cooked sausage, pasta, and pepper mixture back in the skillet. Add about 1/4 cup of the reserved pasta water, mixing for a couple of minutes until the sauce clings to the pasta. Add more pasta water a bit at a time if needed, aiming for a silky finish. Dish it out, and sprinkle toasted breadcrumbs on top, if you like.
# Notes:
01 -
For more spice, use hot Italian sausage or toss in crushed red pepper. For a lighter option, switch to ground turkey or chicken sausage. Vegetarians can swap sausage for mushrooms or a plant-based version.