![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingBecause it's a THING that you can get in places, I decided to go dig up a sausage and pepper penne recipe and make it myself.
And it turned out pretty good!
Mostly stolen from here, with notes from here, and some changes.
Sausage and PepperPenne Rotini!
Ingredients:
One package hot Italian sausages (I mean grocery store package with, like, 4-6 sausages. Not a CostCo package of 19.)
1 red pepper, sliced finely
1 green pepper, sliced finely
4 cloves garlic, minced
1 yellow onion, sliced finely
1/2 red onion, sliced finely
1 tsp dried basil
1 tsp dried oregano
1 glass white wine
2 tbsp butter
2 cups diced fresh tomatoes
Pasta (you should probably measure this but I didn't. I just eyeballed it. "Enough pasta for four large servings".)
salt and pepper
dried chili peppers and/or parmesan cheese (optional)
Quick noted on the ingredients: Despite me walking up and down the aisle going "knockknockknock" the local grocery store had no Penne, so I got Rotini instead. This changes the recipe not one bit. As well, I had an orange pepper, so I actually used 2/3 each of a red, green, and orange pepper, and ate the rest of them with dip. Mmmm, dip.
Procedure:
1. In a nice big pan, cook the sausages until they're browned on all sides and reasonably solid. I generally suggest sticking a little water in the pan and cooking them with a lid to let them steam until they're mostly cooked, then taking the lid off, losing the water, and frying them to get a good coat. Remove them from the pan and slice them into rounds, at an angle. Set them aside.
2. Melt the butter in the pan. Add the onions and garlic and cook until they start to soften. Add the peppers, basil, and oregano, and fry. Season with salt and pepper. Add the wine and deglaze. Add the tomatoes and cook, stirring, another minute or so. You should probably start cooking the pasta now.
3. Re-add the sliced sausage, stir well, and cover. Let simmer (stirring occasionally) for a couple of minutes, then remove the lid, stir, and let the liquid start to boil down.
4. When it thickens enough that it looks good and the pasta is cooked the way you like your pasta, drain the pasta and throw it right into the pan with everything else. Stir it well and serve. Top with some dried chilies or parmesan cheese at this point, if you want to.
Pictures:
Yeah, despite planning to take lots of pictures and carrying a camera around with me literally all the time I completely forgot to take any pictures until I had already added the tomatoes and wine, and at that point it wasn't really photogenic without the shots of the ingredients for context. Then I forgot *again* when it was time to serve. I fail at Cookbook With A Camera.
And it turned out pretty good!
Mostly stolen from here, with notes from here, and some changes.
Sausage and Pepper
Ingredients:
One package hot Italian sausages (I mean grocery store package with, like, 4-6 sausages. Not a CostCo package of 19.)
1 red pepper, sliced finely
1 green pepper, sliced finely
4 cloves garlic, minced
1 yellow onion, sliced finely
1/2 red onion, sliced finely
1 tsp dried basil
1 tsp dried oregano
1 glass white wine
2 tbsp butter
2 cups diced fresh tomatoes
Pasta (you should probably measure this but I didn't. I just eyeballed it. "Enough pasta for four large servings".)
salt and pepper
dried chili peppers and/or parmesan cheese (optional)
Quick noted on the ingredients: Despite me walking up and down the aisle going "knockknockknock" the local grocery store had no Penne, so I got Rotini instead. This changes the recipe not one bit. As well, I had an orange pepper, so I actually used 2/3 each of a red, green, and orange pepper, and ate the rest of them with dip. Mmmm, dip.
Procedure:
1. In a nice big pan, cook the sausages until they're browned on all sides and reasonably solid. I generally suggest sticking a little water in the pan and cooking them with a lid to let them steam until they're mostly cooked, then taking the lid off, losing the water, and frying them to get a good coat. Remove them from the pan and slice them into rounds, at an angle. Set them aside.
2. Melt the butter in the pan. Add the onions and garlic and cook until they start to soften. Add the peppers, basil, and oregano, and fry. Season with salt and pepper. Add the wine and deglaze. Add the tomatoes and cook, stirring, another minute or so. You should probably start cooking the pasta now.
3. Re-add the sliced sausage, stir well, and cover. Let simmer (stirring occasionally) for a couple of minutes, then remove the lid, stir, and let the liquid start to boil down.
4. When it thickens enough that it looks good and the pasta is cooked the way you like your pasta, drain the pasta and throw it right into the pan with everything else. Stir it well and serve. Top with some dried chilies or parmesan cheese at this point, if you want to.
Pictures:
Yeah, despite planning to take lots of pictures and carrying a camera around with me literally all the time I completely forgot to take any pictures until I had already added the tomatoes and wine, and at that point it wasn't really photogenic without the shots of the ingredients for context. Then I forgot *again* when it was time to serve. I fail at Cookbook With A Camera.