Four assertive ingredients tossed with mild pasta make for a simple, satisfying supper. Try a mix of red and green peppers in this recipe.
4 medium bell peppers (about 1 1/2 pounds)
8 ounces uncooked penne pasta
12 ounces hot turkey Italian sausage
2 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until thoroughly blackened. Place bell peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; discard skins. Chop and set aside.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid; keep warm.
Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan, and cook 8 minutes or until browned, stirring to crumble. Add bell peppers to pan. Move sausage mixture to outside edges of pan, leaving an open space in center. Add tomato paste to open space in pan; cook 1 minute, stirring constantly. Stir tomato paste into sausage mixture. Stir in pasta and reserved cooking liquid; cook 3 minutes or until thoroughly heated. Stir in black pepper and salt. Sprinkle with cheese.
To reiterate what others have said, this is surprisingly good given the small ingredient list. I made it as written but used jarred roasted piquillo peppers because I had them on hand. I will definitely make this one again.
I followed the directions exactly, with one exception, I had to use mild Italian turkey sausage, because my spouse is unable to eat hot sausage. This change gave me a rather bland recipe, and I would not recommend my substitution. I had to toss a healthy dose of red pepper flakes on my portion, but it was still not very tasty.
Much more complex flavor than one would expect from such a short ingredient list. I used a three-pack of peppers (one yellow, one red, and one orange) and mild sausage instead of spicy (since that was what was in the freezer) and the recipe still made enough to serve two with leftovers. Expected boyfriend would reject dinner on basis of roasted peppers ("slimy") but he actually went back for seconds, maybe because the peppers were chopped small. Definitely a keeper.
I made this for my fiance who is fairly picky when it comes to light food. He took one bite & said he really liked it! The flavors were great. I wasn't able to find hot turkey sausage so I just had regular turkey & added some cayenne for a kick. We both loved the roasted peppers too!
A very easy recipe that both my husband and I loved. He thinks it's company-for-dinner-worthy. It was really tasty and made more than we thought. We had leftovers and it was just as good when re-heated in the microwave, although adding a little tomato sauce or paste when reheating might have made it a little more sauce-y. Served it with a fruit salad to help cool the spicyness of the sausage. YUM!
What more can you ask for! A recipe with a few simple ingredients, quick and easy, and outstanding flavor. It's even better the next day. I'm keeping this one on my Weekday-What Can-I-Make-for-Dinner Short List.
We just finished dinner. One big yum. Followed the recipe with additions of 1 cup frozen artichokes and 1/4 cup chopped parsley (needed to use up both). I will be enjoying this again for lunch in a couple of days. Maybe we would enjoy a pinch of crushed red pepper...We'll be back...
Loved it! It was easy to make and so tasty! It was a little bit of a pain to peal the skin off the roasted bell peppers, so I would do this one for a weekend night meal. Would be great with some french bread.
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