March 30, 2012

Spicy Sausage and Pepper Rotini

Continuing on with sausage week...
I cut this recipe out of Southern Living in 2004 and am just getting around to trying it.  Awesome.  I also found it online and linked to it below.  

This is a simple, good recipe.  I used pasta made from whole wheat, only used red bell peppers, and added onions instead of shallots because I didn't feel like going to the store.  I also used a can of tomatoes also because I didn't feel like going to the store. 

Spicy Sausage and Pepper Rotini
Recipe from HERE

     1 (16-ounce) box rotini pasta

  • 1 pound spicy Italian sausage, crumbled
  • 1 large red bell pepper, cut into thin strips
  • 1 large green bell pepper, cut into thin strips
  • 1/4 cup diced shallots (about 1 to 2 shallots)
  • 2 tablespoons olive oil
  • 5 plum tomatoes, chopped
  • 3/4 cup beef broth
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley

  • Preparation

    1. Prepare pasta according to package directions; drain and set aside.
    2. Brown sausage in a large skillet over medium-high heat 5 to 6 minutes or until sausage is no longer pink. Remove from pan; drain. Wipe skillet clean.
    3. Sauté peppers and shallots in same skillet in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly.
    4. Remove from heat; add cooked pasta to tomato mixture, and toss. Transfer to a serving bowl; sprinkle with cheese and parsley.
    5. Note: For spicier flavor, sprinkle with 1/4 to 1/2 teaspoon dried crushed red pepper
    6. Enjoy!

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