Sausage Pepper Penne

We always use Barilla pasta but recently we tried their Pronto line which is a one pot solution — you don’t need to strain your pasta, nor do you need to wait for the water to boil. It’s meant to be a time saving option, but what can we say? We prefer their classic pastas. It didn’t really save much time and we still had to strain the pasta because there was water left in the pot and the penne was already al dente. Meh! But we always love Barilla pasta 😉

We chose a Brisotti Toscana 2014 wine that was full bodied with a fruity aroma and supple tannins. It was perfection in our Sausage Pepper Penne, a delicious Mediterranean pasta dish, and we polished off the bottle with our dinner!

Sausage Pepper Penne

Sausage Pepper Penne

We’re obsessed with garlic, it adds so much flavour and it’s also REALLY good for you, click HERE for an interesting read on the 14 Science-Backed Health Benefits of Garlic. We love it when things taste good but are also good for you, to be honest we usually add a little more garlic that this recipe asks for 😉

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Sausage Pepper Penne

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 1 box, 340g Pronto Barilla penne
  • Olive oil
  • 5 Italian sausages
  • ½ lemon, juice
  • 3 bell peppers, sliced (assorted colours)
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 4 vine tomatoes, diced
  • 1 tbsp dried oregano
  • ¼ cup fresh Italian parsley, finely chopped
  • ½ cup red wine (we used Briscotti Toscana 2014)
  • Chili flakes
  • 1 cup feta, crumbled
  • I cup Kalamata olives, de-pitted
  • Handful of arugula
  • Parmigiano, to serve

Directions:

  1. Heat the olive oil in a large skillet, and brown the sausages over medium heat. When seared, remove from pan, chop into bite sized pieces, top with lemon juice and set aside
  2. Increase the heat to high and sauté the onions and peppers. Add more oil if necessary
  3. Once the onions and peppers have softened, sprinkle some salt, sear them some more, add garlic and cook for 1-2 minutes
  4. Add the wine and scrape the bottom of the pan to get out the blackened bits. Allow the wine to reduce by half
  5. Add tomatoes, oregano and chili flakes. Stir and add sausages. Bring to a simmer, then reduce heat to low. Cook for 12-15 minutes until sausage is cooked through
  6. Remove from heat and add penne, olives and feta; stir
  7. Add fresh parsley and arugula, serve immediately with parmigiano

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