The pasta with peppers and sausage is a rich and tasty main dish!!! For the recipe, I used rigatoni, but you can use any other pasta shape, preferably short. For the sauce, besides the peppers and sausage, I added tomato puree for color, fennel seeds, rosemary, and chili pepper to make it even more flavorful. Perfect to serve as a main dish for everyday meals or special occasions. If you want to make the pasta even more enticing, you can add a little cooking cream.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.64 oz rigatoni (or other pasta shape)
- 7.05 oz yellow bell pepper
- 3.53 oz sausage
- 2 shallots
- 1/4 cup dry white wine
- to taste tomato puree
- to taste extra virgin olive oil
- to taste chili powder
- to taste fennel seeds
- to taste rosemary
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Frying pan
- Pot
- Colander
- Knife
- Wooden spoon
- Lid
Preparation
To prepare pasta with peppers and sausage…
Wash the yellow bell pepper, remove the stem, seeds, and white membranes inside, then cut it into not too small cubes. Peel the shallots and slice them thinly.
In a frying pan, pour the extra virgin olive oil, heat it, then add the sliced shallots and the diced pepper. Sauté for a few minutes on high heat, then lower it, add some water, and cover with the lid. Cook the pepper for about 15 minutes until it is soft.
While the pepper is cooking, heat the water to cook the pasta. When it starts boiling, add the rigatoni and cook according to the package instructions.
When the pepper is cooked, remove the lid, let the water evaporate, add the sausage without the casing, and crumble it into the pan.
Brown the sausage for a few minutes then deglaze with the dry white wine and let it evaporate.
Then add the tomato puree, chili powder, and continue cooking for a few minutes.
When the pasta is cooked, drain it well, keeping aside a little cooking water, and add the rigatoni to the pan with the sauce.
Season the sauce with salt, pepper, chili powder, fennel seeds, and chopped rosemary.
Toss the pasta in the sauce for a few minutes, adding a little cooking water to mix it well.
Serve the pasta with peppers and sausage hot with a sprinkle of grated cheese if desired.
