September 21, 2004 - Joanne

Pasta with Sweet Peppers
and Sausage Recipe

Recipe inspired by
Tasha DeSerio’s Pasta Making Class at Ramekins

1lb Italian Sausage – Mild
¼ cup Olive Oil
4 cloves of Garlic
4-6 Large Sweet Peppers – Bell or Gypsy
1 cup + of Heavy Cream
Salt
Parmesan Reggiano or another great grating cheese
Pasta of your choice

Boil a large pot of water for the Pasta. When it boils add salt.

Cook the Sausage meat until browned then drain off fat and let the meat further drain on paper towels. While the sausage is cooking toss in the 4 unpeeled cloves of garlic for a couple of minutes to loosen the skins – then take them out and peel. Meanwhile slice Peppers thinly, and then mince the now peeled garlic.

Add Olive Oil to a large skillet and the garlic and peppers. Saute until the peppers have softened – 10-12 minutes. You can hold the peppers at this point until you are ready to make the pasta. When you add the pasta to the water add the cream to the peppers and when the cream starts to thicken slightly add the sausage.

Drain the pasta well and add to the skillet mixing well to incorporate the pasta in the sauce. Serve in bowls with grated cheese.



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