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 :)
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yield
6 -8
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For sausage & peppers pasta
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500 gbulk italian sausage, (1 lb)
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1large onion, diced
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2 clovegarlic, smashed and minced
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2red bell peppers (2 small or 1 large)
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280 gpasta shells or bite size pasta, (10 oz)
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2 cpasta sauce
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4 cchicken stock
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1/2 cwhipping cream
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2 cmozzarella cheese, shredded
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fresh parsley, chopped for garnish, if desired
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salt and pepper, as desired
How To Make sausage & peppers pasta
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1My homemade pasta sauce, stock made from powder, pasta (used maccheroni No. 32), diced onion, bell peppers, and garlic prepped and ready. -
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.
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3Add in the onion, garlic, and bell pepper and cook until the onion is soft.
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4Add in the pasta and mix until coated with the sausage fat.
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5Add in the pasta sauce and chicken stock, season with salt and pepper as desired.
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6Simmer until the pasta is just tender and most of the liquid is absorbed.
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7Stir in the cream and Mozzarella and mix until the cheese is melted in.
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8Garnish with the fresh chopped parsley if desired, serve and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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