Top | Main Dishes
Sausage, Red Pepper, and Tomato Pasta
(recipe, Carrie Floyd)
You could make this pasta any time of the year with canned or out-of-season substitutions, but it is especially good in early fall when tomatoes, peppers, and basil are still forthcoming from the garden — and the chilly evenings are right for a hearty pasta.
This is the kind of sauce that comes together in the time it takes to bring a pot of water to boil and cook the pasta. Some may quibble about the skins of the tomatoes and peppers in the sauce, but they don't bother me one bit.
- ¾ lb. dried pasta (such as rotelle, orechiette, or penne — essentially, any pasta that catches bits of sausage and tomato in its crannies or crevices)
- 1 small onion, chopped (about 1 cup)
- 1 large or 2 small sweet red peppers, seeds and membranes removed, chopped (about 1 cup)
- Extra-virgin olive oil
- ¾ lb. hot or mild Italian sausage (your preference), bulk or removed from the casings
- 4 cups chopped ripe tomatoes (cherry, Romas, or whatever variety is growing in your garden)
- ½ cup cream
- ½ cup chopped fresh basil
- Salt and pepper
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, in a large sauté pan, cook the onion and peppers over medium heat in enough olive oil to coat the bottom of the pan. Once the vegetables have softened, about 5 minutes, add the sausage. Continue to cook, breaking up the sausage with the end of a spoon, until the meat is cooked through. Add the tomatoes, bring to a boil, then turn down to a simmer. Cook 5 to 10 minutes, until the sauce thickens.
- Right before serving, add the cream and basil to the sauce, and stir until blended. Season to taste with salt and pepper. Toss the sauce with the cooked, drained pasta.