PASTA WITH SAUSAGE PEPPERS AND ONIONS

Pasta With Sausage Peppers and Onions image

Provided by Hag chef

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb rigatoni pasta
1 1/2 lbs mild Italian sausage or 1 1/2 lbs hot Italian sausage
4 tablespoons extra virgin olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
3 cubanelle peppers, seeded and cut into strips
1 yellow onion, cut into slices
2 garlic cloves, chopped
1/2 teaspoon dried oregano
6 fresh basil leaves, shredded
1/2 cup white wine
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup flat-leaf Italian parsley, fresh
1/2 cup parmesan cheese, grated fresh

Steps:

In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 13 minutes. Drain and set aside.
Stir in 2 Tbls of olive oil into the pasta.
In the meantime, fry the sausage in a large frying pan in 2 Tbls of olive oil until the sausage cooked through and browned all over.
Remove the sausage from the pan and let stand.
Drain the excess oil in the frying pan.
Add the peppers, onions, garlic, oregano and basil to the pan, cover and cook on medium heat until the peppers are tender and slightly browned.
Cut the sausages into 1 inch pieces and add to the peppers.
Increase the heat and add the white wine.
Cook until the wine is reduced by half.
Stir in the butter and the parsley.
Season with salt and pepper.
Plate the pasta and spoon the sausage mixture on top.
Optional: Plate the pasta, pour a good quality, or homemade vodka sauce over the pasta, then top with sausages and peppers.
Serve with Parmesan cheese.