Monday, July 28, 2008
Penne with sausage and peppers
I absolutely love it when bell peppers go on sale at the grocery store. As I've mentioned before, they are my favourite vegetable, and I can always think of a million things I'd like to put them into. One of the simplest and most delicious ways to showcase their sweetness and gorgeous colour is to cook them with some sliced sausages and toss them into a bowl of pasta. It's simple, tasty and filling - all my requirements for an awesome weeknight supper. This sort of dish is perfect on a Monday when I'm tired and dopey from a migraine pill and just want my food NOW PLEASE AND THANK YOU. Chris helped make this and it came together in under 35 minutes, including chopping veggies and setting the table.
An added bonus: leftovers for lunch tomorrow. Enough for both of us, so we don't have to fight over them, either.
Monday Penne with Sausage and Peppers (and just a little onion)
1/2 small Vidalia onion, sliced into thin half-moons
3 bell peppers, preferably different colours, seeded and sliced into thin strips
1 package (6 links) sweet Italian turkey sausage (I use the Maple Leaf one and it is awesome)
1/2 box whole wheat penne or other short pasta
Begin by boiling a pot of water; when it is boiling, drop in the sausages whole and raw; boil for six to seven minutes. Meanwhile, heat about 1 tablespoon of olive oil in a nonstick frying pan. Cook onion until beginning to brown lightly; add a little more oil and the peppers and increase heat to medium-high; cook, stirring.
Drain sausages and slice into 1/4" coins, removing casings if they come off easily (they should). Start a large pot of water boiling for the pasta.
Toss the sausages into the pan with the peppers and onions; increase heat to high and cook, stirring constantly, until sausages are well-browned and peppers are wilted. Cook pasta according to package directions; drain, reserving about 1/2 cup of cooking water.
Combine pasta and sausage mixture; add about 1/4 cup of cooking water if mixture appears dry. Stir well and serve immediately. A little grated hard cheese on top would be nice if you have it (I did not).