Spicy Sausage & Pepper Pasta: Easy 30-Minute Recipe

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Sausage and Pepper Pasta:

• 500g pasta (fusilli/rotini)
• 300g smoked sausage (e.g., calabrese), casing removed and chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 400g tomato sauce
• Extra virgin olive oil, to taste
• Salt and black pepper, to taste
• Chopped parsley, for garnish

Instructions

1. Cook the fusilli pasta in boiling salted water until al dente. Drain and set aside.
2. In a large pan, heat a drizzle of olive oil and brown the chopped smoked sausage.
3. Add the chopped onion and garlic, and sauté until softened and lightly golden.
4. Add the diced bell peppers and cook for about 5 minutes, until slightly tender.
5. Pour the tomato sauce into the pan, season with salt and black pepper to taste, and let it simmer over low heat for 10 minutes, stirring occasionally.
6. Add the cooked fusilli pasta to the pan with the sauce and mix well to combine all ingredients.
7. Serve the sausage and pepper pasta hot, garnished with chopped parsley.

Tips and Variations

• For a vegetarian version, replace the sausage with sliced fresh mushrooms or textured soy protein.
• Add other vegetables of your choice, such as zucchini, eggplant, or carrots, to further enrich the dish.
• If you prefer a spicier flavor, add dried chili flakes or hot sauce to the sauté.
• Garnish with grated Parmesan cheese for an extra touch of flavor and creaminess to your sausage and pepper pasta.
• Try using different types of sausage, such as Italian or chicken sausage, to vary the flavor.

CHEF’s Tips

To ensure your sausage and pepper pasta recipe turns out perfectly, the choice of ingredients is crucial. Opt for good quality pasta, preferably durum wheat, so it holds its shape during cooking and doesn’t become overly soft. The smoked sausage should be fresh and from a trusted supplier, ensuring an authentic and pleasant smoky flavor. The bell peppers, besides adding color and texture to the dish, bring a slight sweetness that balances the sausage’s flavor.

During preparation, paying attention to the pasta’s cooking point is vital. Cook it until it’s al dente, meaning firm to the bite. This will prevent the dish from having an unpleasant texture. When sautéing the sausage with the vegetables, make sure the onion and garlic are well browned, releasing their aromas and flavors. The tomato sauce should be of good quality, rich, and with balanced acidity, complementing the other ingredients. Adjust salt and black pepper according to your taste, aiming for a balance of flavors that pleases everyone.

An extra tip to enhance the flavor of the sausage and pepper pasta is to add a splash of dry red wine to the sauté. Let the alcohol evaporate before adding the tomato sauce, giving the dish a sophisticated and aromatic touch. Finish with fresh chopped parsley, which not only garnishes but also adds a freshness that balances the intense flavors of the sausage and sauce.