Prep Time:
10 minutes |
Cook Time:
30 minutes |
Serves:
4-6 |
About the recipe
This time of year once fresh Italian peppers arrive I always make one of my original staple pasta dishes. In fact this was the first dish I made for my now wife back in college. Last week I bought these peppers as they sell them, in a huge bag, at Sam's Deli in Fresno and they are just labeled as Italian peppers. They are like Jimmy Nardello peppers which we grow in our garden and hopefully can also be found in your local farmer's market.
Ingredients
|
Sedani pasta box
Preparation
- Cook sausage, in a big skillet or wok, until no longer pink and set aside.
- Heat olive oil over medium heat in large skillet or wok. Add peppers and sauté until just beginning to brown. Add tomatoes with juices and paste and bring to simmer. Cook for approximately 2-3 minutes until sauce just begins to thicken.
- Meanwhile, in large pot, bring 4 quarts water to a boil and add 1-2 tablespoons salt. Cook pasta according to package instructions until al dente. Drain pasta, reserving 1 cup starchy pasta water.
- Add pasta to skillet with sauce. Toss together, adding pasta water if needed to loosen sauce and create a creamy, cohesive consistency. Divide among warm bowls and top with cheese and enjoy.
