Monday, February 15, 2010

sausage and pepper penne

Made this for dinner tonight. Unlike my last attempt at sausage and peppers, where I basically just threw some stuff together that sounded like it might work (it wasn't bad, just not great), this one was goooooooooooood. I got the recipe out of Parents magazine and tweaked it a bit...

1 T. canola oil
4 raw Italian sausage links
1 medium onion, chopped
2 red bell peppers, sliced into strips
1 cup water
1 14.5 ounce can petite diced tomatoes, with juice
1 T. basil
1 t. oregano
1 t. garlic powder
few cranks of black pepper
1 T. Worcestershire sauce
1/2 lb. mini-penne pasta

Over medium high heat, brown sausages in oil. Add onions and peppers, continue to cook for five minutes or until onions are transluscent. Add water, tomatoes, and spices. Cover and simmer for 10 minutes.

Remove sausages, slice them, and return them to the pan. Continue to cook over medium heat until the sauce is very, very thick, about 15 minutes. Meanwhile, cook the penne according to the package directions. Before draining, stir two ladles-full of pasta cooking water into the sauce. Drain the pasta, stir into sauce, and cook an additional five minutes.

Serve with parmesan cheese.

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