Spicy Pasta with Peppers and Italian Sausage

by katerina on October 29, 2013

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.

Italian Sausage and Pepper Ragu-5

It is also freezes well so why not make double?

Print Recipe

Spicy Farfalle with Peppers and Italian Sausage

(serves 6)

1 tablespoon olive oil
4 hot italian sausages, casings removed
1/4 cup red wine
1 tablespoon olive oil
1 onion, sliced
4 peppers, mixed red, orange, yellow, sliced
salt
2 tablespoons tomato paste
1 large can (700ml) whole tomatoes
1 clove garlic, minced
500g farfalle or pasta of your choice
1 handful chopped fresh parsley

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.


Prep Time: 5 minutes | Cooking Time: 35 minutes | Total Time:40 minutes
Calories(approximate per serving): 400



{ 4 comments… read them below or add one }

Bob October 29, 2013 at 9:38 pm

very good recipe. I used a dry homemade red table wine

Reply

katerina October 29, 2013 at 11:05 pm

Great, glad you liked it Bob!

Reply

Judith November 16, 2013 at 12:55 pm

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?

Reply

katerina November 19, 2013 at 1:08 am

Try 350F, covered for 20mins.

Reply

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