Farfalle Pasta with Sausage and Sweet Peppers
Yield: 4 servings
Cook Time: 12-30 minutes (uncooked deli-style sausage adds 10-15 minutes of cooking)
Tips: Can be served hot or cold as a pasta salad.
Suggestion: Goes well with a side of bread, such as Crusty French Bread or Garlic Bread.
Ingredients
- 8 oz. farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1/2 lb. (8 oz.) spicy Italian sausage links (uncooked deli-style or precooked)
- 2 medium red (or 1 red and 1 yellow) sweet bell peppers, cut into 1/2 x 1 to 2-inch pieces
- 1/2 to 1 cup vegetable or chicken broth (as needed)
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons sun-dried tomatoes (optional)
- 2 cloves garlic, minced
- 1/4 cup snipped fresh Italian parsley
- Parmesan cheese for garnishing
Directions
If using uncooked deli-style sausage, cook by grilling on a
barbecue grill, indoor grill, in a skillet or under a broiler until thoroughly cooked. If using cooked sausage, you can skip this step.
Cook pasta according to package directions, then drain. While pasta is cooking, remove stems and seeds from bell peppers and cut into 1-2-inch x 1/2-inch slices. Cut cooked sausage into 1/2-inch-thick pieces. In a large skillet, heat olive oil, then add sausage pieces and sweet peppers over medium-high heat and cook until sausage is browned and peppers are crisp tender (about 3-5 minutes). One minute before you are finished cooking sausage and peppers, push sausage and peppers aside and add garlic. Cook for 1 minute, then stir garlic into sausage and peppers to combine. Add 1/2 cup of broth and black pepper and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat.
Add cooked pasta, parsley and sun-dried tomatoes to skillet with sausage and pepper mixture. Add additional broth only if needed to coat all ingredients. Stir to combine and serve. Garnish with Parmesan cheese if desired.
Cook pasta according to package directions, then drain. While pasta is cooking, remove stems and seeds from bell peppers and cut into 1-2-inch x 1/2-inch slices. Cut cooked sausage into 1/2-inch-thick pieces. In a large skillet, heat olive oil, then add sausage pieces and sweet peppers over medium-high heat and cook until sausage is browned and peppers are crisp tender (about 3-5 minutes). One minute before you are finished cooking sausage and peppers, push sausage and peppers aside and add garlic. Cook for 1 minute, then stir garlic into sausage and peppers to combine. Add 1/2 cup of broth and black pepper and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat.
Add cooked pasta, parsley and sun-dried tomatoes to skillet with sausage and pepper mixture. Add additional broth only if needed to coat all ingredients. Stir to combine and serve. Garnish with Parmesan cheese if desired.