3 bell peppers, red and yellow (I used red, yellow and orange)
4 TBS extra virgin olive oil
2 TBS chopped onion
4 sweet sausages, cut into 1/2 inch pieces
Salt and Pepper
1 cup canned tomatoes, chopped and drained
1 pound-1 1/2 pounds dried pasta
For tossing the pasta:
1 TBS butter
2/3 cup freshly grated parmesan, plus more at the table.
1. Split the peppers into 4 sections, discard the seeds and cores, and peel them. Cut them into more or less square 1 - inch pieces.
2. Put the olive oil and the chopped onion in a saute' pan, and turn on the heat to medium high. Cook and stir the onion until it becomes colored a pale gold. Put in the sausages, cook them for about 2 minutes, then add the peppers, and cook them for 7 or 8 minutes, turning them occasionally. Add salt and pepper, and stir well.
3. Add the tomatoes to the pan and cook them at a lively simmer for about 15 or 20 minutes, until the oil floats free of the tomatoes.
4. Empty the entire contents of the pan over cooked drained pasta and toss thoroughly. Add the butter and grated Parmesan, toss one more time, and serve at once, with additional grated cheese on the side.
Look how small the pots and pans are! The pasta barely fit- I was worried!
This bowl plus another helping was dinner last night and lunch today! So satisfying.
Savory Success!!
