This is another quick recipe that will be on your dinner table within an hour of starting it. Serve it with a light, green salad and you’re ready.
For this recipe, I used Sweet Italian Sausage flavored with fennel. I find the hot sausages a little too spicy for me. I prefer sprinkling red pepper flakes in the sauce so I have better control of the heat. Spouse and I are not big fans of hot spices.
Italian Sausage with Peppers:
1 lb. sweet Italian sausages
1 garlic clove, finely minced
1 big white or red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/3 c. Bertolli Spaghetti Sauce
salt & pepper to taste
1 lb. spaghetti noodles, cooked according to package directions
1/3 c. pasta water
salt & pepper
dash of red pepper flakes
Cook sausages over medium heat in a casserole until browned on all sides. Transfer them to an ovenproof plate and set aside in a warm oven.
Drain the oil from the pan, leaving about half a tablespoon. Add peppers, onions and garlic and cook until onions are crisp-tender. Add the spaghetti sauce and stir for a minute or two. Transfer the vegetables to the plate with the sausages. Leave a little of the sauce in the pan.
Heat the same pan on medium heat, add a tablespoon of olive oil and add garlic. Cook until almost brown, not quite. Add the spaghetti noodles and the pasta water. Season to taste. Turn off heat and add a dash (or more) of extra virgin oil.
At this point, you can assemble the sausages, peppers and noodles on a plate or you can mix it all back in the pan.