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Pasta with sausage and peppers
Easy midweek dinner that the whole family will enjoy. You can use any flavour of sausage you like - there are so many options nowadays! Works best with thick sausages.
Ingredients
Serves: 6
- 450g farfalle pasta
- 450g thick sausages
- 75ml water
- 1 clove garlic, minced
- 1/2 large onion, sliced
- 1 medium green pepper, sliced
- 1 medium red pepper, sliced
- 1 tablespoon Marsala wine
- 1 (400g) tin diced tomatoes
- 1 pinch dried oregano
- 1 pinch black pepper
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- Place whole sausages and water in a frying pan over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
- Return sausage to frying pan. Stir in garlic, onions, peppers and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.
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Reviews & ratings
Average global rating:
(84)
Reviews in English (57)
Not bad but the timing and amounts require a few adjustments to make this dish really good. The tomatoes should be added before the sausage as cooked through...this way the flavour of the sausage will permeate the sauce while cooking through. The addition of only one tbsp of Marsala wine, which pairs beautifully with lots of garlic is really not enough...try more...of both. - 11 Feb 2005 (Review from Allrecipes US | Canada)
This was a big hit in my house. I read other suggestions and added more Marsala wine, frozen peppers and onions but also used 2 cans of chopped tomatoes. Will make again but next time I'll spice it up a little more. - 01 Feb 2006 (Review from Allrecipes US | Canada)
This was great. The only difference was that I used 1 tablespoon of cabernet wine instead of the marsala (since I didn't have it on hand), and my husband raved over it. He said the smell was driving him crazy. I also used penne pasta instead of farfalle, but I will DEFINITELY make this again. Thanks! - 27 Aug 2005 (Review from Allrecipes US | Canada)
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