Mediterranean diet, Pasta

Pappardelle with sausage and peppers

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Pappardelle with sausage and peppers
Pappardelle with sausage and peppers

This Southern Italian classic is rich and delicious. It is adapted from a recipe I learned in Italy by Mama Agata. Use sweet Italian sausage rather than spicy. It serves 4-6 people. If you are gluten-free, substitute the pappardelle with an alternative gluten-free pasta of your choice.

Ingredients

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

Method

In a frying pan sauté the bell peppers in the peanut oil (or vegetable oil) for ten to fifteen minutes until soft.

Red peppers in the frying pan
Red peppers in the frying pan

Transfer the peppers onto paper towel and set aside. 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. 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.

Tomato sauce and cherry tomatoes for the sauce
Tomato sauce and cherry tomatoes for the sauce

Add the tomatoes, basil, salt and tomato sauce. 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. Cook on low for an additional two minutes. Turn off the heat. Add a handful freshly grated parmesan cheese and serve.

One of our favorites! Pappardelle.
One of our favorites! Pappardelle.

Pappardelle with sausage and peppers

This Southern Italian classic is rich and delicious. It is adapted from a recipe I learned in Italy by Mama Agata. Use sweet Italian sausage rather than spicy. It serves 4-6 people. If you are gluten-free, substitute the pappardelle with an alternative gluten-free pasta of your choice.

  • 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. 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. 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. 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. 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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