Anna Weicht

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Orecchiette Pasta with Sweet Peppers and Sausage

September 12, 2017

I made this flavorful dish for the first time last week.  It was so delicious that I had to include the recipe in my blog.  I found this gem in the May 2017 edition of Southern Living Magazine.  The one pound of multicolored sweet peppers really caught my eye.  You see...I have a garden full of sweet peppers, and I am constantly looking for ways to use them in recipes.  This recipe is yummy and also lets me use peppers from my garden.  As a bonus, I also love pasta.  It seemed the perfect recipe for me.  I hope you enjoy it just as much as I do!

Bon Appetit!

 

Preparation time is 20 minutes.  Total time is 40 minutes.

 

Click here for a printable version of this recipe.

 

 Ingredients:

  • 1 pound uncooked orecchiette pasta

  • 1 pound hot Italian sausage, casings removed

  • 3 tablespoons unsalted butter, divided

  • 1 pound multicolored sweet baby bell peppers, thinly sliced crosswise

  • 2 tablespoons red wine vinegar

  • 1 1/2 teaspoon kosher salt

  • 1 garlic clove, minced

  • 1/3 cup coarsely chopped fresh oregano

  • 1 1/4 ounce Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup)

  • 1/4 cup torn fresh basil

 

Directions:

Cook the pasta in salted water according to package directions.  Drain, reserving 1 1/2 cups cooking water.  While the pasta cooks, cook the sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until cooked through (5 to 7 minutes).  Transfer to a plate lined with paper towels.  Discard drippings. 

 

Add 2 tablespoons of the butter to the skillet, stirring and scraping to loosen browned bits from the bottom of the skillet.  Add the peppers, and cook, stirring occasionally, 3 minutes.  Stir in vinegar, salt, and garlic; cook 1 minute.  Stir in the pasta, sausage, and remaining 1 tablespoon of butter.  Stir in the cooking water, 1/4 cup at a time, until sauce is smooth and coats the pasta.  Discard any remaining cooking water.  Stir in oregano.  Top servings evenly with cheese and basil.  Serves 8.

 

 

(edited by Anna Weicht)

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