Mediterranean diet, Pasta

Pappardelle with sausage and peppers

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Pappardelle with sausage and peppers is a sweet and savory Southern Italian classic. Pappardelle is a long, broad, flat noodle. It’s shape is perfect for soaking up the luscious tomato sauce and herbs in this tasty dish.

Pappardelle with sausage and peppers in a large oval pasta bowl.
Pappardelle with sausage and peppers

I learned how to make pappardelle with sausage and peppers while attending a cooking school along the Amalfi Coast. It is a perfect family style dish to share with a group of friends. Left overs are also a treat! I love dishes that I can make once and serve twice. This dish calls for sweet Italian sausage rather than spicy. You can add red chili pepper flakes to your sauce if you like it spicy. This allows you to control the level of spice more to your tastes.

This recipe will serve 4-6 people easily. If you are gluten-free, substitute the pappardelle pasta with an alternative gluten-free pasta of your choice. I suggest gluten free penne pasta.

Pappardelle with sausage and peppers in an oval pasta bowl.
Pappardelle with sausage and peppers is a family favorite

What you’ll need

2 tbsp peanut or vegetable oil
2 – 3 red bell peppers, cut lengthwise into long strips
2 tbsp butter
3 tbsp olive oil
½ small sweet onion (about 1/2 cup), diced
1 lb sweet Italian sausage links
1 package fresh cherry tomatoes, cut in half or quarters (about 2 cups)
5 fresh basil leaves, torn
2 pinches sea salt
1 – 1 ½ cups plain tomato sauce
Package of pappardelle pasta (about ½ lb)
Handful freshly grated parmesan cheese

The cooking technique

Pappardelle with sausage and peppers is a relatively easy pasta dish to prepare. But there are a few steps worth going over to ensure great flavor.

An important step in this recipe is to saute the red bell peppers until they are soft. Bell peppers or “sweet peppers” are also known as capsicum. They are the fruit of a group of plants referred to as “nightshade” plants. Bell peppers are highly nutritious and are high in vitamin C. They are more easily digested by many people sensitive to nightshade plants if they are cooked down.

In a frying pan sauté the bell peppers in the peanut oil (or vegetable oil) for ten to fifteen minutes until soft. Transfer the peppers onto paper towel and set aside. Next, we’ll cook the onion and the sausages. In a large deep skillet or pan, melt the butter and olive oil. Add the onion and cook until soft and golden brown. Add the sausage to the pan and sear on all sides. Cover the pan and cook for about two to three minutes. Pierce the sausage with a fork on all sides. Add the peppers back to the pan placing the sausages on top of the peppers.

Red bell peppers cooking in a large frying pan.
Cooking down the red bell peppers

The sauce in this dish is made from plain tomato sauce and cherry tomatoes. You simply add the tomatoes, basil, salt and tomato sauce to the pan and allow it to simmer.

Reduce the heat to low. Cover and cook for thirty minutes. Remove the sausage and cut into small pieces, then return them back to the pan. Follow the package directions to cook the pasta until al dente. Drain the pasta and add it to the sauce. Don’t skip this step. Adding the pasta back to the pan allows it to absorb the sauce. It imparts great flavor into the pasta. Cook on low for an additional two minutes. Turn off the heat. Add a handful freshly grated Parmesan cheese and serve.

Pappardelle with sausage and peppers piled high in a round blue pasta bowl.
A Southern Italian treat!

Pappardelle with sausage and peppers

Pappardelle with sausage and peppers is a sweet and savory Southern Italian classic. Pappardelle is a long, broad, flat noodle. It’s shape is perfect for soaking up the luscious tomato sauce and herbs in this tasty dish.

  • 2 tbsp peanut or vegetable oil
  • 2-3 red bell peppers (cut into lengthwise long strips)
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 1/2 small sweet onion (about 1/2 cup, diced)
  • 1 lb sweet Italian sausage links
  • 1 package fresh cherry tomatoes (about 2 cups, cut in half or quarters)
  • 5 fresh basil leaves (torn)
  • 2 pinches sea salt
  • 1-1 1/2 cups plain tomato sauce
  • 1 package pappardelle pasta (about 1/2 lb)
  • 1 handful freshly grated parmesan cheese
  1. In a frying pan sauté the bell peppers in the peanut oil (or vegetable oil) for ten to fifteen minutes until soft. Transfer the peppers onto paper towel and set aside.
  2. In a large deep skillet or pan, melt the butter and olive oil. Add the onion and cook until soft and golden brown. Add the sausage to the pan and sear on all sides. Cover the pan and cook for about two to three minutes.
  3. Next, pierce the sausage with a fork on all sides. Add the peppers back to the pan placing the sausages on top of the peppers. Add the tomatoes, basil, salt and tomato sauce. Reduce the heat to low. Cover and cook for thirty minutes.
  4. Remove the sausage and cut into small pieces, then return them back to the pan. Follow the package directions to cook the pasta until al dente. Drain the pasta and add it to the sauce.
  5. Cook on low for an additional two minutes. Turn off the heat. Add a handful freshly grated parmesan cheese and serve.
 

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