sausage & peppers pasta
I knew this was a winner when the Thai brother in law (a great cook himself) tasted it, set down the spoon, then went and got a bowl and filled that. He said very delicious! Fed six of us with leftovers for me. Sorry for the numerous steps and photos, I like to be thorough and the visual aspect is helpful in learning as well :)
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 500 grams bulk italian sausage, (1 lb)
- 1 - large onion, diced
- 2 cloves garlic, smashed and minced
- 2 - red bell peppers (2 small or 1 large)
- 280 grams pasta shells or bite size pasta, (10 oz)
- 2 cups pasta sauce
- 4 cups chicken stock
- 1/2 cup whipping cream
- 2 cups mozzarella cheese, shredded
- - fresh parsley, chopped for garnish, if desired
- - salt and pepper, as desired
How To Make sausage & peppers pasta
-
Step 1My homemade pasta sauce, stock made from powder, pasta (used maccheroni No. 32), diced onion, bell peppers, and garlic prepped and ready. -
Step 2In a large pot (I use my pressure cooker pot), add the sausage (I used homemade link sausage with casings removed), and cook until mostly no longer pink.
-
Step 3Add in the onion, garlic, and bell pepper and cook until the onion is soft.
-
Step 4Add in the pasta and mix until coated with the sausage fat.
-
Step 5Add in the pasta sauce and chicken stock, season with salt and pepper as desired.
-
Step 6Simmer until the pasta is just tender and most of the liquid is absorbed.
-
Step 7Stir in the cream and Mozzarella and mix until the cheese is melted in.
-
Step 8Garnish with the fresh chopped parsley if desired, serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes