Sausage & Peppers
I found this recipe on Allrecipes.com and adapted it for us. Monte and I love it. Gem will only eat the sausages—if I buy the kind she likes. Unfortunately for her, I discovered the grocery store Fresh Thyme makes a killer chicken sausage, which has become our favorite. Gem hates them because they’re too spicy. 😄 But now Fresh Thyme is closing their Grand Island store 😭 so I’ll have to go back to using kielbasa sausages which will make Gem happy.
The original recipe calls for 1 green pepper and 1 red pepper, but I usually only buy green peppers because they’re cheapest. I eliminated the onions since Monte can’t eat those, so I often put in extra peppers to make up for it. I usually use tri-color rotini, but any pasta will do. Lately I’ve been buying Moscato wine (whatever brand is cheapest) but I’ve also used Riesling and Sauvignon Blanc.
This would also taste good on hoagie buns instead of mixed with pasta, though we haven’t tried it that way yet.
Sausage & Peppers
Ingredients
- 6 oz tri-color rotini or other pasta
- 2 – 3 tbl oil
- 4 (6 oz) sausage links (sweet Italian, hot Italian, kielbasa, etc.)
- 2 – 4 bell peppers, sliced
- 1 yellow onion, sliced optional
- ½ red onion, sliced optional
- 1 – 4 cloves garlic, minced or squeezed through press
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ cup white wine
Directions
- Fill medium pot with water. Cook rotini according to package directions. Drain and set aside.
- In the meantime, heat oil in large skillet over medium heat. Lightly brown sausage links in skillet, then remove and slice into medallions. Set aside. (If using pre-cooked sausages, you can just slice and set aside.)
- Add more oil to skillet if needed. Saute peppers (and onions if using), garlic, basil and oregano until fragrant. Add sausages and white wine. Simmer until peppers are soft, sausages are cooked through, and liquid is cooked away.
- Toss sausage and peppers with pasta.