Cold pasta with sausage and peppers. A delicious summer dish and very tasty, perfect for a family lunch, an informal dinner with friends, or to bring to the office for a lunch break.
This recipe is great for preparing in advance. This makes it perfect for all those occasions when we want to eat something good with company without spending the evening at the stove.
It is also a great alternative to the classic rice salad or couscous.
If you prefer, you can replace the Emmental with another cheese of your choice, such as mozzarella or fontina. You can also enrich it with the addition of black olives, cherry tomatoes, or fresh basil.
I can only wish you bon appétit!
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Speaking of cold pasta, you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 oz penne rigate (or other pasta)
- 1 red bell pepper (small)
- 7 oz sausage
- 3.5 oz emmental cheese
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
Tools
- Frying Pan
- Pot
- Wooden Spoon
- Baking Dish
Steps
Cook the penne rigate in a pot of abundant salted water. Once cooked, drain them and cool them under running water to stop the cooking.
Meanwhile, remove the casing from the sausage and crumble it with your hands or a fork.
Wash the bell pepper, remove the stem, seeds, and filaments. Cut it into small pieces and place it in a baking dish.
Cut the emmental cheese into cubes and place it in the baking dish with the peppers.
In a large pan, heat a dash of extra virgin olive oil, add the clove of garlic peeled and crushed, and let it brown.
Add the crumbled sausage and let it brown well. Once cooked, remove the garlic from the pan.
Pour the cooked sausage and the cooled pasta into the baking dish with the rest of the ingredients, adjust with salt and extra virgin olive oil and mix with the help of 2 spoons.
Our cold pasta with sausage and peppers is ready to be served and enjoyed.
Decorate the dishes with a few leaves of fresh mint. Bon appétit!
If you liked this recipe, you might be interested in:
Rice Salads: 6 Fresh and Colorful Recipes
Rich and Tasty Salads for the Weekend
Storage and Tips …
Store in the refrigerator covered with aluminum foil or plastic wrap
Consume within 2 days
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