Tuesday, March 12, 2013

I'm not even going to think about what is in sausage.

I should preface this post by explaining that we live half a block away from one of the best butcher shops in town. And we live in Meat City, so that's saying something.

Hubby brought home some sausage the other day, some Kickin' Chicken and some Sweet Italian. Told me he knew I'd only asked for steaks, but we could find "something" to do with it. Then helpfully added that Sausages and Peppers would be good.


Sausages and Peppers? What? I'm questionable on bell peppers, and the idea of a Meat Lovers pizza makes me want to make immature icky-poo faces ( I don't actually know anything else sausage is good for, other than sliced up and served with hot mustard as appetizers).

And so to the internet I went. I found a couple of recipes that seemed simple enough (I didn't want to get crazy here), and hubs asked if we could add pasta to it (no, I don't know why he didn't just make it himself), so I dug around and found some small elbow macaroni to add to this business.

Turns out it smelled delicious (especially once the basil was in), and it looked gorgeous. Here was the finished recipe that actually made it to the table. And yes, it was delicious. Even for a non meat/pepper lover. Seriously.

Sausages and Peppers with Pasta
Spray oil
4 uncooked sausages (about 1 lb), your choice of flavor, but mild is best
1 tbsp olive oil
1 red onion, halved and sliced
6 garlic cloves, minced
1 orange bell pepper, halved and sliced (or green or red)
1 yellow bell pepper, halved and sliced (or green or red)
1 tsp dried oregano
about 1/4 cup thinly sliced basil
1/4 cup white wine (I used pinot grigio)
About 3 servings cooked pasta (al dente; any shape you like)
1/4 tsp salt
good pinch fresh pepper
Parmesan (optional)

Coat a large pan with cooking spray and heat over medium high heat. Add sausages and brown each side around 3 minutes (let them rest against each other if it makes it easier to get each side.)

Remove sausages to large cutting board or plate.

Add onion and garlic to pan. Sauté about 3 minutes. Add bell pepper, wine, and oregano. Stir occasionally, about 5 minutes.

In the meantime, slice sausages.

Add sausage and basil to mix and cook about 3-4 minutes or until sausage is hot and no longer pink. Add cooked, drained pasta, toss well, and cook until everything is heated through.

Season with salt and pepper as needed and Parmesan if desired.

1 comment:

  1. Jealous that you live near yummy butcher shops ;) Thankfully Staters has an amazing meat counter. I actually LOVE sausage. I have a ton of things I could do with it. I think the recipe you did sounds yummy. I also love bell peppers.