If you’re in the mood for a dish that combines robust flavors and a hint of heat, this Spicy Italian Sausage and Peppers Pasta is just the ticket. It’s a hearty, satisfying meal that brings together the savory taste of sausage with the sweetness of bell peppers, all tossed in a rich, spicy sauce. Perfect for a cozy dinner at home, this recipe is sure to become a favorite for its simplicity and bold taste. Grab your apron and let’s get cooking!
Steps
- Begin by boiling the pasta in a large pot of salted water, ensuring the water is as salty as the sea. Cook the pasta until it is just shy of al dente, then drain and set aside, reserving a cup of the pasta water.
- In a skillet over medium-high heat, add olive oil and cook the sausage, diced bell pepper, and onion until softened and the sausage is browned. Stir in garlic and red pepper flakes, cooking until fragrant.
- Add tomato paste, stirring to coat the sausage and vegetables, and let it cook for a few minutes to deepen the flavor. Pour in white wine to deglaze the pan, scraping up any bits stuck to the bottom, then add crushed tomatoes and parmesan, allowing the sauce to simmer and thicken.
- Combine the pasta and sauce, tossing to ensure the pasta is well-coated. If needed, adjust the consistency with reserved pasta water or additional parmesan. Cook for another minute or two to meld flavors.
- Serve the pasta hot, garnished with extra parmesan, fresh basil or parsley, and a sprinkle of crushed red pepper if desired. Enjoy your meal!
Ingredients
- 8 ounces of rigatoni or any short pasta of choice
- 2 tablespoons of olive oil
- 1 pound of mild, sweet, or spicy Italian sausage, in bulk
- 1 large bell pepper, diced (about ½ cup)
- 1 large yellow onion, diced (about ½ cup)
- 3 cloves of garlic, finely minced or grated
- Up to 1 teaspoon of crushed red pepper flakes
- ¼ cup of tomato paste
- ½ cup of dry, unoaked white wine
- One 14-ounce can of crushed tomatoes
- ½ cup of grated parmesan cheese
- Kosher salt and freshly ground black pepper, for seasoning
- Optional for serving: extra grated parmesan, finely chopped fresh basil leaves, finely chopped fresh parsley, additional crushed red pepper flakes
FAQ
- Can I make this pasta dish without spicy sausage?
- Absolutely! You can replace spicy Italian sausage with mild or sweet Italian sausage. Simply omit the red pepper flakes if you want to reduce the heat further.
- What can I use as a substitute for white wine in the sauce?
- If you prefer not to use white wine, you can substitute it with an equal amount of chicken stock mixed with a splash of apple cider vinegar. Dry vermouth is also a good alternative.
- How can I make this pasta dish vegetarian?
- To make it vegetarian, substitute the Italian sausage with finely chopped mushrooms like baby bellas or shiitakes. Add some extra olive oil and seasonings like dried oregano to make up for the richness of the sausage.
- How should I store leftovers, and how long do they last?
- Leftover sausage and peppers pasta can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
- Can I freeze the sauce for later use?
- Yes, you can freeze the sauce. Allow it to cool before freezing. When ready to use, thaw it overnight in the fridge and reheat on the stovetop, adding freshly cooked pasta.
Tips
- Use Full-Fat Pork Sausage: For a rich and flavorful sauce, opt for full-fat pork sausage. Its natural richness builds a deeply savory taste quickly, especially in a short-cooking pasta dish like this.
- Deglaze with White Wine: Incorporating dry, unoaked white wine adds complexity to the sauce. If you don’t have wine, try substituting with chicken stock and a splash of apple cider vinegar to maintain depth of flavor.
- Finish Pasta in the Sauce: After cooking the pasta, allow it to simmer with the sauce for a couple of minutes. This helps the flavors meld together, creating a cohesive and restaurant-worthy dish.
- Adjust Spice Levels: If you prefer a milder dish, use sweet or mild Italian sausage and omit the crushed red pepper flakes. This maintains the dish’s flavor without the heat.
Equipment
- Staub 12-Inch Braiser
- Staub 5.5-Qt Cocotte
- Chef’s Knife
- reBoard Cutting Board
- Liquid Glass Measuring Cups