This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Monday, August 29, 2016
PENNE WITH ITALIAN SAUSAGES & PEPPERS
comes together in about 40 minutes, which makes it perfect for a weeknight
dinner. It think this will be one of your favorites. I use two skillets, but you can use just one large skillet, and you will have to wash it after you finish cooking the sausages. If it's just the two of you, make the entire recipe and have it another weeknight for dinner. . .that works for us making life easier.
1 lb Italian sausage (about 5 links)
2 T extra-light olive oil, divided
1 large yellow
onion, cut in half and sliced
2 medium red
bell peppers, chopped
2 t freeze-dried or fresh oregano
1 cup dry red wine
1 lb penne pasta
freshly ground black pepper
olive oil, for drizzling
leaves, coarsely chopped, for garnish
Grated Pecorino Romano cheese or Parmigiano-Reggiano cheese
In a skillet, heat half of the oil over medium
heat. Add the sausages and cook for about 20 minutes, turning often. Remove to a cutting board and
In a large skillet that will hold the sauce and pasta, add the rest of the oil and sauté the onion for 5 minutes.
Add the bell
peppers and sauté another 5 minutes.
Add the garlic
and continue to cook another minute. Turn off heat to skillet while slicing sausages.
Slice the sausages diagonally into bit size pieces and return to the
skillet along with any juices on the cutting board.
Add the oregano and wine and cook for another 5 minutes.
taste with salt and pepper.
penne in salted water for about 8 to 9 minutes, until al dente.
Drain and add
to the skillet with the rest of the ingredients.
Divide between four warm pasta bowls and drizzle with a little extra-virgin olive oil.
the basil leaves, grated cheese, and serve.