Italian Sausage Patties with Peppers, Pesto, and Penne

Italian Sausage Patties with

Peppers, Pesto, and Penne

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These burgers have terrific texture. The secret? Mixing lean ground pork with the sausage. Since basil is a luxury in the winter, and as these are burgers after all, purchase bottled pesto—Classico makes an excellent one.

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Burgers

1 lb. uncooked hot or sweet Italian
sausage, preferably with fennel  

8 oz. lean ground pork
1 large garlic clove, minced
¼ cup chopped fresh flat-leaf parsley
1 to 2 tbsp. olive oil (for frying)

6 ciabatta or other buns

Peppers

2 medium sweet peppers, preferably
different colors
½ medium sweet onion
1 tbsp. olive oil
1 tbsp. pesto

Penne

8 oz. penne rigate
1½ cups homemade or purchased
tomato sauce for pasta
½ cup grated Parmesan cheese

2 tbsp. pesto*

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1. Remove sausage’s casing; crumble sausage into a bowl. Crumble in pork; sprinkle with garlic and parsley. Using hands, toss until well mixed. Divide and form into 6 patties, each about ¾ inch (2 cm) thick. (Burgers can be covered and refrigerated for up to a day.) 

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2. Seed peppers; slice into strips about ¼ inch (5 mm) wide. Likewise slice onion. (Peppers and onions can be covered and refrigerated for up to a day.) When ready to sauté, heat 1 tbsp (15 mL) olive oil in a medium frying pan over medium heat; add peppers and onions. Sauté, turning occasionally, for 20 to 25 minutes or until softened. Then stir in pesto; reduce heat to low to keep warm while frying burgers. 

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3. Meanwhile bring a large saucepan or pot half-filled with salted water to a boil; cook penne according to package directions, usually about 10 minutes. Drain and refresh under cold running water. (Penne can be covered and refrigerated for up to a day.) Heat tomato sauce in medium saucepan over medium heat until hot. Stir in cooled penne. When hot, spoon onto one side of warmed large serving plates; garnish with cheese and a dollop of pesto. 

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4. Simultaneously, cook burgers, frying in batches or in 2 pans as needed. Heat 1 to 2 tbsp (15 to 25 mL) oil in a large frying pan sprayed with high-heat cooking spray (or a nonstick pan) over medium heat until very hot. Add burgers without crowding; sauté 8 to 10 minutes per side or until crusty and cooked through. Slide into buns, top with peppers and serve with penne. 

Makes 4 generous servings