Friday, January 29, 2016

Pepper And Sausage Rigatoni

Pepper And Sausage Rigatoni
Serves 6
1 pound rigatoni or penne or ziti pasta
1 pound Italian sausage (sweet or hot)
1 red bell pepper, seeds removed, chopped
1 yellow bell pepper, seeds removed, chopped
1 small white onion, chopped
3 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes, with juices
3/4 cup mozzarella cheese, grated
1/2 cup fresh basil, chopped
2 tablespoons extra-virgin olive oil, divided
red pepper flakes, to taste
kosher salt and freshly ground pepper, to taste

Bring a large pot of salted water to boil and cook pasta according to packaging directions.
Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and cook sausage until browned on all sides. Remove and let cool 2-3 minutes, then slice sausage into 1/4-inch rounds.
Add another 1 tablespoon olive oil to pan and add onion and peppers. Cook until translucent and softened.
During the last 1-2 minutes of cooking the veggies, add garlic and cook until fragrant. Then return sliced sausage to pan and toss together.
Pour in tomatoes and chopped basil and use a wooden spoon to break tomatoes up into smaller pieces.
Season with salt, pepper and red pepper flakes. Taste and adjust seasoning, if necessary.
Add pasta to sauce and stir in mozzarella.
Toss everything together to combine and serve immediately.

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