Thursday, October 11, 2018


This dish comes together in about 40 minutes, which makes it perfect for a weeknight dinner. I 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 cloves garlic, minced
2 t freeze-dried or fresh oregano 
1 cup dry red wine
1 lb penne pasta
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Fresh basil 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 let cool.

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 the skillet while slicing sausages.

Slice the sausages diagonally into bite-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.
Season to taste with salt and pepper.

Meanwhile boil 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.
Sprinkle with the basil leaves, grated cheese, and serve.

Serves 4

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