Sausage, Peppers and Onions (and Pasta)

August 29, 2012

Italian Sausage on the grill and peppers, onions and garlic on the stove create an amazing aroma, one that usually means big, crusty hoagie rolls stuffed to overflowing with a big fat sausage and lots of peppers and onions.  Yogis, they’re called around here because when one of the kids was little he couldn’t say hoagie too easily.  Yogis are still a favorite around here but here’s another way to get that same intoxicating scent and classic mix of flavors.

  • Italian Sausage, 1 1/2 pounds or so
  • Yellow or White Onions,  2 or 3
  • Red and Green Peppers, 3 or 4 total
  • Garlic, 5 or 6 cloves
  • Olive Oil
  • Penne or Rigatoni, 1 pound
  • Parmesan, for the table

Put the water on the for the pasta. Slice the onions into rings, the peppers into strips and mince the garlic.

Get the sausage on the grill over medium heat.  Cook, turning occasionally, until it’s done, about 20 minutes.

Once the sausage is started, set a large skillet or saute pan over medium heat.  Add just enough olive oil to barely cover the bottom and let it heat just to the point where you can smell it.  Add the vegetables.

Continue cooking, stirring occasionally, until everything gets nice and soft and brown around the edges.   Lower the heat if needed.  Slow cooking will help everything caramelize a bit.

By now the water is probably ready for the penne so get it cooking.  Bring the sausage in from the grill and slice it diagonally.

When the pasta is done, drain it and toss it and the sausage in with the peppers and onions.  Stir over medium-low heat for a minute or two, until everything is well-mixed.  If it seems a little dry add a dash more olive oil and/or a little of the pasta cooking water.

Dump it into a big serving bowl and take it to the table, along with fresh Parmesan.

Dish it up, top it with a little cheese and enjoy!


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