Bookmark this recipe for the next time you find some really good Italian sausages, you know the kind that are a deep pink and create a slight burn in your mouth when you eat them? Good sausages don’t need much help to be delicious but they are great slowly simmered with red wine, garlic and peppers in this pasta sauce.
It is also freezes well so why not make double?
Spicy Farfalle with Peppers and Italian Sausage
(serves 6)
1. Heat a large frying pan to medium high heat. Add the first tablespoon of olive oil and add the sausages and brown them on all sides, breaking up the meat into bite-sized chunks as you do so. Once browned add the red wine and scrape any brown bits off the bottom of the pan, allow the wine to reduce by half and remove the pan from the heat. Set aside.
2. Meanwhile, in a separate, large heavy saucepan add the remaining olive oil, the onions, the peppers and a big pinch of salt. Turn heat on to medium-low and sweat the onions and peppers until nice and soft. Add the garlic and cook for 2 minutes, you want the rawness to cook out a bit but not have it brown. Add the tomato paste and stir through the vegetables. Add the tomatoes and break them apart. Bring to a simmer. Once the sausages are browned and step 1 is complete, add to the sauce.
3. Simmer the sauce for as long as you would like, at least 20 minutes. Place a large pasta pot full or water on to boil.
4. Salt the water and cook the pasta according to package directions. Taste the sauce and adjust seasoning as necessary. Stir in the parsley. Serve the pasta topped with the sauce.
{ 4 comments… read them below or add one }
very good recipe. I used a dry homemade red table wine
Great, glad you liked it Bob!
Can I make and put this whole thing together to transport it and then bake it when I get there. How long should it be baked? What temperature? Should it be covered for baking so it doesn’t dry out?
Try 350F, covered for 20mins.