Italian Pepper and Sausage Dinner ๐ฎ๐น๐ถ๏ธ๐
Overview:
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Description:
This Italian Pepper and Sausage Dinner recipe is a tried-and-true family favorite, loved by both household members and guests alike. With its hearty flavors and comforting appeal, it’s a dish you can practically make with your eyes closed. And here’s a little secret: it’s even better the second time around, making it perfect for leftovers. So, gather your ingredients and get ready to whip up a meal that’s sure to please!
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound Italian sausage
- 1 red bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 3 garlic cloves
- 2 1/2 cups stewed tomatoes
- 2 tablespoons fresh basil
- Salt, to taste
- Fresh ground pepper, to taste
- Romano cheese
- Parmigiano-Reggiano cheese
- Fresh basil leaves
Instructions:
| Step | Instructions |
|---|---|
| 1 | In a large skillet, brown the Italian sausage until it is cooked through. |
| 2 | Drain the fat and transfer the sausage to a plate lined with paper towels to absorb excess grease. |
| 3 | In the same skillet, heat the olive oil over medium heat. Add the sliced peppers and onions. |
| 4 | Sautรฉ until the onions are translucent and the peppers are tender. Be careful not to brown the garlic. |
| 5 | Add the minced garlic to the skillet and sautรฉ for an additional minute, until fragrant. |
| 6 | Stir in the stewed tomatoes, fresh basil, salt, pepper, and grated Romano cheese. Mix well to combine. |
| 7 | Return the cooked sausage to the skillet and stir to incorporate with the vegetable mixture. |
| 8 | Cover the skillet and let the mixture simmer over medium-low heat for 8-10 minutes, allowing flavors to meld. |
| 9 | If the mixture seems too thick, you can add a splash of water or red wine to adjust the consistency. |
| 10 | While the meat mixture is simmering, cook the pasta according to package instructions until al dente. |
| 11 | Drain the pasta, reserving a cup of pasta water, and transfer it to a large serving platter. |
| 12 | Spoon the sausage and pepper mixture over the cooked pasta, mixing gently to combine. |
| 13 | Sprinkle generously with grated Parmigiano-Reggiano cheese and top with fresh basil leaves for garnish. |
| 14 | Serve hot, accompanied by a full-bodied red wine, a crisp green salad with Italian oil and vinegar dressing, and crusty peasant bread. Enjoy! |
Nutritional Information (Per Serving):
- Calories: 643.5
- Fat: 27.1g
- Saturated Fat: 8.5g
- Cholesterol: 45mg
- Sodium: 1176.8mg
- Carbohydrates: 72.6g
- Fiber: 4.7g
- Sugar: 8.3g
- Protein: 26.8g
Tips and Serving Suggestions:
- Don’t overcook the pasta; aim for a slightly firm texture, as it will continue to cook when combined with the hot sauce.
- Feel free to adjust the seasonings according to your taste preferences. You can add more herbs or spices for extra flavor.
- This dish pairs wonderfully with a full-bodied red wine, such as Chianti or Sangiovese.
- Serve with a side of crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stove or in the microwave before serving.
With its simple preparation and satisfying flavors, this Italian Pepper and Sausage Dinner is sure to become a regular in your meal rotation. Buon Appetito! ๐๐ท๐ฅ
